Christmas wreath

Duration: 45 Min

Difficulty: Medium

Ingredients

How many people?

pack (vegan) puff pastry (pre-rolled 24 cm X 30 cm)

packs planted.pulled Spicy Herbs

200g

brown mushrooms (sliced)

onion (finely diced)

cloves garlic (chopped)

can of your favourite cranberry sauce

1 tsp

thyme (chopped)

1 tsp

sage

salt and pepper

can pumpkin puree

tbsp vegetable butter

Splash of unsweetened vegetable milk (e.g. oat drink)

Pizza sauce

100g

brown mushrooms (sliced)

1/2

onion (finely diced)

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

planted.pulled

Spicy Herbs

Size

£ 7.99

£ 7.99

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.
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.
Preheat the oven to 220°C.
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.
Spread the Spicy Herbs mixture evenly in the centre of the pastry.
Spread a thin layer of pumpkin puree on the top third of the pastry.
Roll the dough into a 30 cm long strand. Cut into 5 cm long pieces with a sharp knife.
Place on a baking tray lined with parchment paper (with the strudel facing up), 5 cm apart.
Brush lightly with unsweetened oat milk.
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.