Vegan Veggie-Stuffed Christmas Wreath
A festive vegan Christmas wreath of golden pastry wrapped around a savory filling of tofu, mushrooms, spinach and dill. It bakes in just 20 minutes and makes a stunning centerpiece for your holiday table.
Ingredients
- 100 g spinach
- 200 g firm tofu pressed and crumbled
- 200 g mushroom mix chopped
- 2 Tbsp pine nuts
- 1 clove garlic minced
- 2 Tbsp dill chopped
- ¼ tsp nutmeg
- 1 sheet pastry dough dairy-free
- 1 Tbsp oil
- salt to taste
- pepper to taste
Instructions
- In a dry pan, toast the pine nuts until golden, then set them aside.
- Add the oil to the pan and sauté the garlic until fragrant.
- Add the crumbled tofu, mushrooms, nutmeg and dill, then season with salt and pepper.
- Cook for 7-8 minutes, until the mushrooms soften and any liquid has evaporated. Stir in the spinach and toasted pine nuts.
- Cut the pastry dough into triangles, arrange them in a circle, spoon the filling over the inner ring and fold the triangle points over to enclose it.
- Bake at 180 degrees C (350 degrees F) for 20 minutes, until the pastry is golden.
Notes
Use a dairy-free pastry sheet to keep this recipe fully vegan. Press the firm tofu before crumbling so the filling isn't watery. Serve warm, and store leftovers in an airtight container in the fridge for up to 2 days; reheat in the oven to keep the pastry crisp.