Christmas wreath

Duration: 45 Min
Difficulty: Medium

Ingredients

How many people?
6
1
pack (vegan) puff pastry (pre-rolled 24 cm X 30 cm)
2
packs planted.pulled Spicy Herbs
200g
brown mushrooms (sliced)
1
onion (finely diced)
2
cloves garlic (chopped)
1
can of your favourite cranberry sauce
1 tsp
thyme (chopped)
1 tsp
sage
salt and pepper
1
can pumpkin puree
1
tbsp vegetable butter
Splash of unsweetened vegetable milk (e.g. oat drink)
Pizza sauce
100g
brown mushrooms (sliced)
1/2
onion (finely diced)
1
clove of garlic
1.5 tbsp
flour
1.5 tbsp
vegetable butter
250ml
vegetable stock
250ml
unsweetened vegetable milk (e.g. oat drink)
1/2
tsp thyme

Preparation

  1. Melt the butter in a pan over medium heat. Add the onions and a pinch of salt. Cook for about 5 minutes until slightly translucent. Add the garlic and cook for another 2 minutes.
  2. Then add the mushrooms and increase the heat to medium. Cook for about 7 minutes, stirring occasionally. Once the mushrooms are golden brown around the edges, add another pinch of salt, thyme, sage and flour. Cook for 2 minutes, stirring constantly. The flour should not be lumpy. Slowly stir in the vegetable stock and oat milk. Bring to the boil and then reduce to a simmer until the mixture thickens. Season to taste with salt and pepper. Stir in the planted.pulled Spicy Herbs.
  3. Preheat the oven to 220°C.
  4. Roll out the puff pastry on a cutting board. The longer sides of the pastry should be parallel to you. Spread a thin layer of cranberry sauce horizontally on the bottom third of the pastry.
  5. Spread the Spicy Herbs mixture evenly in the centre of the pastry.
  6. Spread a thin layer of pumpkin puree on the top third of the pastry.
  7. Roll the dough into a 30 cm long strand. Cut into 5 cm long pieces with a sharp knife.
  8. Place on a baking tray lined with parchment paper (with the strudel facing up), 5 cm apart.
  9. Brush lightly with unsweetened oat milk.
  10. Bake for 12-15 minutes until golden brown when risen. Arrange in a circle on a serving platter, garnish with whole herbs and more cranberry sauce. Pour the mushroom sauce into a bowl in the centre.

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