A plate serving a vegan Christmas wreath

Vegan Christmas wreath

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(3 ratings)

Prep: 25 mins Cook: 45 mins Plus chilling


Serves 6 - 8

Bake our vegan Christmas wreath with spinach, pine nuts and tofu as a centrepiece for a meat-free Christmas Day. Adorn with festive cranberries and dill

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal392
  • fat28g
  • saturates8g
  • carbs25g
  • sugars2g
  • fibre3g
  • protein8g
  • salt0.4g
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  • 250g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 250g silken tofu
  • 2 tbsp extra virgin olive oil, plus extra for brushing
  • 50g pine nuts, toasted
  • generous grating nutmeg



    One of the most useful of spices for both sweet and savoury

  • 2 fat garlic cloves, crushed
  • 2 lemons, zested



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 small pack dill, ¾ leaves chopped, ¼ fronds reserved for decorating
  • 1 tbsp sour cherries
  • ½ tbsp dried cranberries, plus a few extra
  • flour, for rolling



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 500g block shortcrust pastry (we used vegan Jus-Rol)
  • almond milk, for brushing


  1. Put the spinach in a colander, then pour over a kettle of boiling water and leave to wilt. Once cool, wring out the excess moisture using a clean tea towel, then chop the spinach and put in a large bowl. Stir in the tofu, oil, pine nuts, nutmeg, garlic, lemon zest, chopped dill and fruit until well combined, season generously and set aside.

  2. On a well-floured surface, roll the pastry out into a 60 x 20cm rectangle. Leaving a 1cm border, spoon the spinach mixture along the length of the pastry, leaving a 2cm gap at both short ends. Fold in the two short ends to stop any of the filling coming out, then roll the pastry away from you to enclose the filling and create a long sausage shape. Join the two ends together to create a wreath shape and stick together with a little almond milk. Transfer the wreath to a baking tray lined with baking parchment and chill for 20 mins. Can be made up to this point a day in advance and kept covered in the fridge.

  3. Heat oven to 200C/180C fan/gas 6. Using a sharp knife, cut slashes across the top of the wreath. Mix a little almond milk with some olive oil (this will help the pastry colour) and brush all over the wreath. Bake for 40-45 mins until golden brown. Leave to cool for 5 mins, then transfer to a board and decorate with the reserved dill fronds and some dried cranberries.

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Comments, questions and tips

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21st Dec, 2017
I haven't been able to find sour cherries, where have others found them.
3rd Dec, 2017
I followed the recipe but I only used the zest of 1 lemon, and it was still far too much. There wasn't really enough filling, and it was so bland other than the lemon. One tbsp of cherries is just over 1 cherry and half a tbsp of cranberries is about 2.... Between 6 people? I won't be making again but if I did I'd sweat the spinach with the garlic and nutmeg first to infuse, and use a load more fruit and not bother with the lemon.
Irene Aldridge's picture
Irene Aldridge
7th Dec, 2017
are you sure you're not confusing teaspoons (tsps) with tablespoons (tbsp)? Either that or you're using very large fruit. Thank you for the tip about sweating the spinach with the garlic and nutmeg. I'll be making this for Christmas and will review then.
26th Nov, 2017
Can this be frozen at any point - maybe If I use fresh pastry?
goodfoodteam's picture
27th Nov, 2017
Thanks for your question. Although we think this is best if prepared up to a day in advance, you could freeze it at the end of step 2 for a few weeks and cook from frozen. You'll need to increase the cooking time to ensure it's piping hot the whole way through. Cover with foil if the pastry is becoming too brown.
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