Butternut Squash and Mushroom Wreath

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.

10

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

Reviews

Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased