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Butternut Squash & Mushroom Christmas Wreath

Who doesn’t love a sausage roll? Especially when it’s packed full of festive flavour and plant-based goodness. Give @HappySkinKitchen’s Butternut Squash and Mushroom Christmas Wreath a go for a seasonal centrepiece that’s sure to be the talk of any party.

Ingredients:

 

1 roll of puff pastry (JusRoll do a vegan and gluten free kind)

1 tablespoon of olive oil

1 small white onion, diced

2 cloves of garlic

1 cup of roughly chopped chestnut mushrooms

1 tbsp of dried thyme

1tbsp of dried sage

1/2 teaspoon of salt

1 pack of Gosh! Butternut, Tomato and Basil Sausages

 

For the flax egg:

1 tbsp of milled flaxseed + 3 tbsp of water

approx. 2 tbsp of melted vegan butter to brush the pastry.

 

To serve:

Cranberry sauce

 

Method:

  1. In a small bowl mix together the milled flaxseeds and water. Leave to one side for 5-10 minutes until it becomes gloopy.
  2. In a large pan, sauté the onion, mushroom, and garlic in olive oil over a medium heat for 4-5 minutes.
  3. Add thyme and sage and stir occasionally for another 3-4 minutes, until the mixture is slightly brown and has softened.
  4. Add the mixture to a food processor, along with broken up Gosh! sausages and the flaxseed “egg”.
  5. Process until the mixture is fairly smooth, then place it into a bowl. Cover and refrigerate for approx. 30 minutes for a more solid consistency.
  6. Dust your rolling surface with some flour and roll out the puff pastry. Cut out a long rectangle, about 90cm length x 20cm width (don’t worry, it doesn’t have to be precise).
  7. Spread the sausage mixture all the way along the pastry strip. Roll it and shape the sausage roll into a circle, making sure to keep the pastry seam at the bottom and gently lay on the baking sheet.
  8. Use a little almond milk to stick the two ends together. Using a very sharp knife cut about 12-13 sausage rolls, leaving the inner circle of pastry connected, creating a wreath shape.
  9. Use the melted dairy-free butter to brush the whole wreath. Cook at 180 °C for about 25-30 minutes until golden brown and flaky.

 

Serve straight away while still warm with a pot of cranberry sauce for a show-stopping party centrepiece.

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