Fed up with nut roasts? Tofurkey not floating your boat? This my friends is the ultimate vegan Christmas centrepiece and I am beyond excited to share it with you.
This will be our second vegan Christmas and I am literally bouncing off the walls with excitement. Not only do I love all things Christmas and therefore I’m in a heightened state of excitement most of November (Note to self…I must try to not put up my tree until December!) anyway but I have been practising this recipe now for some time and it is truly yummy scrummy. Both the kids love it which is a mega win and it feels super special to have something so lovely as the main part of the meal.
You can make this beauty ahead and freeze before baking which will save you time on the day. Yay! Simply cook from frozen and a mere 30 minutes later you will be serving up a golden, buttery pastry wreath full of wholesome nutrition to wow your guests. Winner, winner, vegan dinner!
Christmas Pastry Wreath
- 2 x 375g ready roll puff pastry Check its vegan
- 1 cup pecans
- 1 tbsp apple cider vinegar
- 3 tbsp dark soy sauce
- 1/4 cup + 10 tbsp filtered water
- 1 clove garlic
- 1/4 cup milled chia seeds
- 1 tsp liquid smoke
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp dried rosemary
- 1 tsp ground cumin
- 1 tsp garlic granules
- 1/2 cup cashews
- 1 1/2 cups oats
- 1 slice wholemeal bread
- 2 tbsp nutritional yeast
- 1 x 400g tin green lentils or 1 1/2 cups of cooked lentils
- 4 tbsp cranberry sauce
- 2 tbsp almond milk for glazing
Preheat the oven gas mark 5/375F
In a food processor blend together the pecans, vinegar, soy sauce, garlic clove, liquid smoke and 10 tbsp of water.
Pop them into a large mixing bowl. (This will need to be big enough to hold the entire recipe.)
In a small bowl combine your 1/4 cup of water and chia seeds and set to one side to become gelatinous.
Now using your food processor grind up your herbs, cumin, garlic granules, cashew nuts, oats, bread and nutritiona
yeast until you have a clumpy sand consistency.
Now add all of your ingredients including your chia mix and green lentils into the large mixing bowl and stir until combined.
Roll out your first piece of pastry and keep it on the greaseproof liner it came in. (You will bake it on this.)
Cut a 2-inch strip off the end lengthways and pop to one side to use for decoration.
Now score two lines down the centre of your pastry leaving a channel in the middle to lay your filling in.
Then use diagonal cutting lines on both sides of the centre channel.
Pop half of your filling mixture in the centre channel of your pastry.
Spread two tablespoons of cranberry sauce on the top of your filling.
Now gently, in turn, fold over the side flaps from one side to the other tucking in the top and bottom panel as you go.
Pop your finished pastry wrap onto a large baking tray and lay it in a semi-circle shape.
Repeat the process with your other pastry and the remaining filling.
Lay this one down to complete your full circle wreath shape.
Use your remaining pastry to create festive decorations.
Attach your decorations with milk and brush the entire thing with milk before baking.
Bake in the oven for 30 minutes or until golden and crisp.
Have a fabulous Christmas Fam. Thank you for considering a cruelty free Christmas meal. You have loving hearts for which we are grateful. This recipe won’t disappoint and I hope it brings you much joy. Merry Christmas!!