Published On: Tue, Dec 12th, 2017

Dairy and Gluten-Free Butternut Squash & Mushroom Christmas Wreath

Who doesn’t love a veggie sausage roll? Especially when it’s packed full of festive flavour and plant-based goodness. Give Happy Skin Kitchen’s Butternut Squash and Mushroom Christmas Wreath a go for a seasonal centrepiece that’s sure to be the talk of any party.

Dairy and Gluten-Free Butternut Squash & Mushroom Christmas Wreath

Dairy and Gluten-Free Butternut Squash & Mushroom Christmas Wreath

Recipe by Happy Skin Kitchen in collaboration with Gosh! 

GF (option)  SF DF EF V MF

Ingredients

For the flax egg:

  • 1 tbsp of milled flaxseed + 3 tbsp of water
  • Approx. 2 tbsp of melted vegan butter to brush the pastry

To serve:

  • Cranberry sauce

Method

  1. In a small bowl mix together the milled flaxseeds and water. Leave to one side for 5-10 minutes until it becomes gloopy.
  2. In a large pan, sauté the onion, mushroom, and garlic in olive oil over a medium heat for 4-5 minutes.
  3. Add thyme and sage and stir occasionally for another 3-4 minutes, until the mixture is slightly brown and has softened.
  4. Add the mixture to a food processor, along with broken up Gosh! sausages and the flaxseed “egg”.
  5. Process until the mixture is fairly smooth, then place it into a bowl. Cover and refrigerate for approx. 30 minutes for a more solid consistency.
  6. Dust your rolling surface with some flour and roll out the puff pastry. Cut out a long rectangle, about 90cm length x 20cm width (don’t worry, it doesn’t have to be precise).
  7. Spread the sausage mixture all the way along the pastry strip. Roll it and shape the sausage roll into a circle, making sure to keep the pastry seam at the bottom and gently lay on the baking sheet.
  8. Use a little almond milk to stick the two ends together. Using a very sharp knife cut about 12-13 sausage rolls, leaving the inner circle of pastry connected, creating a wreath shape.
  9. Use the melted dairy-free butter to brush the whole wreath. Cook at 180 °C for about 25-30 minutes until golden brown and flaky.

Serve straight away while still warm with a pot of cranberry sauce for a show-stopping party centrepiece.

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