Vegan Cheese Cranberry Butternut Squash Wreath
This festive wreath is the perfect plant-based alternative or addition to Christmas dinner. Perfect paired with a side of roasted Brussels sprouts and braised red cabbage.
Ingredients
For the vegan 'cheese'
- 280g firm tofu
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 tsp english mustard
- 4 tbsp oat milk
For the wreath
- 320g ready rolled sheet shortcrust pastry
- 4 tbsp cranberry sauce
- 1/2 butternut squash peeled and cubed
Instructions
- Preheat oven to 200C/180C fan/400F.
- Arrange the butternut squash cubes on a baking sheet lined with baking paper. Season with salt & pepper and drizzle with a little bit of olive oil. Roast for 30-35 minutes until soft. Leave to cool slightly.
- To make the vegan 'cheese', blend all the cheese ingredients together in a food processor until smooth.
- Roll out the shortcrust pastry sheet. Place a large round bowl on top and trace around using a sharp knife to create a large pastry circle.
- Place a smaller bowl in the middle to trace a smaller circle, then make 4 cuts in the centre of the circle to create 8 triangles.
- Spread the cranberry sauce all around the larger circle, then top with the vegan cheese and roasted butternut squash.
- Bring one point of the small triangles over the filling as well as bringing the outer edge of pastry inwards. Press the two together and continue until you have a wreath.
- Brush the top of the pastry with oat milk and bake for 20-25 minutes until the tops are golden brown.
Nutrition
Calories: 391kcalCarbohydrates: 64gProtein: 16gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 797mgPotassium: 517mgFiber: 6gSugar: 8gVitamin A: 9974IUVitamin C: 21mgCalcium: 144mgIron: 5mg
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