It can be tough being vegan during the Christmas holidays. Especially if you are the only one in your family – like me!
All too often, you are left to your own devices, to sort out your own food while everyone else piles their plates high with roast turkey, beef or ham.
However, this Squash, Cranberry & Quinoa Christmas Wreath is softening the blow, more than a little. It is such a perfect dish to serve up on the Christmas table, plus is looks impressive too!
It is made in collaboration with Ross & Ross food, who make the most incredible Brussel Sprout Dust – the perfect seasoning to liven up sprouts like magic!
Anyway, this wreath has a crisp, buttery pastry outer, and is filled with all kinds of plant-based and festive goodness – think cranberries, squash, chestnuts and much, much more.
I added in some vegan feta for creaminess (although you could easily swap this for tofu), as well as some quinoa for the complete source of proteins.
However, you could just as easily use rice or something else instead!
Squash & Cranberry Christmas Wreath
- Makes one large wreath
- Serves 6-8
- 400g squash or pumpkin, peeled and chopped into small cubes
- Ross & Ross BBQ oil (could also sub for olive oil)
- Pinch Ross & Ross Brussel Sprout Dust (could sub for 1/2-1 tsp chilli flakes)
- 1 red onion, peeled and chopped
- 3 cloves garlic, minced
- 150g chestnuts, chopped (could sub for mushrooms)
- 120g cooked quinoa (I cooked mine in vegetable stock for more flavour)
- 80g dried cranberries
- Two handfuls spinach
- Large handful pecans, chopped
- Nutmeg, to taste
- Juice 1/2 lemon
- 100g vegan feta, chopped (or feta for non-vegan)
- 500g block vegan shortcrust pastry
- Almond milk, for brushing
- Handful fresh parsley, chopped
- Seasoning, to taste
- Start by preheating the oven to 200C. Place your squash on a lined baking tray and drizzle in oil. Sprinkle over the seasoning, then toss so that all cubes are evenly covered. Place in the oven to roast for 30 to 40 minutes, constantly checking that they are not browning too fast. Remove from the oven when starting to caramelise.
- In the meantime, heat some oil in a pan, then fry the onion for a few minutes. Add in the garlic and continue to fry, stirring often, until the onion is starting to go translucent. Tip in the cooked quinoa, chestnuts, cranberries, pecans and cooked squash, then fry on a low to medium heat, stirring often. Once warmed and heated through, stir in the spinach, parsley, lemon juice and season to taste – add some chilli flakes to the mix, if desired, for heat. Cook until warm and set aside.
- Roll out the pastry into a rectangle (roughly 60cm long and 20cm wide). Sprinkle over half of the feta, leaving a one cm border around the long edges and a 2cm border on the short edges. Spoon over the cooked squash mixture, again ensuring you leave a border, then sprinkle over the remaining feta.
- Fold the two shorter ends of pastry over (this stops the filling from escaping), then roll the pastry to create a long sausage shape. Bring the two ends together to form a wreath, then seal with a brush of almond milk. Place in the fridge to firm for an hour.
- Cut scores into the top of the wreath, then brush all over with almond milk. Place in the oven at 180C to bake for 35-45 minutes, or until golden. Allow to cool slightly, before cutting and serving.