Vegan Christmas Wreath

Prep
60 mins

Cooking
30 mins

Serves 6

Mixed

Ingredients

Serves: 6

1 roll of puff pastry

1 Tbsp olive oil

1 Tbsp milled flaxseed

Tap water

Vegan butter

1 onion, diced

3cloves of garlic

Zest of half an orange

1 cup roughly chopped chestnut mushrooms

3 springs fresh thyme

leaves finely chopped

1 sprig fresh rosemary, leaves finely chopped

Salt and pepper to season

1 pack of vegan sausages (we like Cauldron)

Olive oil to brush the pastry

Cranberry sauce

Mixed Florette salad

In a small bowl mix together the milled flaxseeds and 3 tablespoons of tap water. Leave to one side for 5-10 minutes until it becomes gloopy.
Meanwhile in a frying pan soften the onion, mushroom, and garlic in olive oil over a medium heat for 4-5 minutes.
Add the thyme, rosemary and orange zest and stir occasionally for another 3-4 minutes.
Add the mixture to a food processor with the vegan sausages broken into small chunks and the flaxseed mix. Process until its fully mixed and smooth.
Cover and refrigerate for around 30 minutes to chill and harden the mix slightly.
Rollout the puff pastry and cut a long rectangle shape, about80cm x 20cm.
Spread the sausage mixture along the middle of the pastry strip and roll the pastry over it, tucking in underneath the mix on the bottom.
Shape the sausage roll into a circle, making sure to keep the pastry seam at the bottom.
Place on a large baking sheet lined with baking paper.
Join the ends by merging the pastry and sticking with some nut milk. Using a sharp knife score the sausage roll ring on the outer edges to divide the ring into 12-14 smaller rolls–leaving the inner pastry in tact and connected.
Melt some vegan butter to brush the whole wreath.
Cook at 180 °C for about 25-30 minutes until deep golden brown.
Leave to cool slightly and serve whole with some cranberry sauce, Florette mixed salad and fresh herbs as a beautiful centre piece for your friends to tear and share!

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