Bake our vegan Christmas wreath with spinach, pine nuts, and tofu as a centrepiece for Christmas Day. Adorn with festive cranberries and dill.
250g silken tofu
2 tbsp extra virgin olive oil, plus extra for brushing
50g pine nuts, toasted
2 fat garlic cloves, crushed
2 lemons , zested
1 small pack dill
1 tbsp sour cherries
½ tbsp dried cranberries, plus a few extra
Flour, for rolling
500g block shortcrust pastry (we used vegan Jus-Rol)
Almond milk, for brushing
- Put spinach in a colander; pour over boiling water and leave to wilt. Once cool, wring out the excess moisture using a clean tea towel, then chop and put in a large bowl. Stir in the tofu, oil, pine nuts, nutmeg, garlic, lemon zest, chopped dill and fruit. Season generously and set aside.
- On a well-floured surface, roll the pastry out into a 60x20cm rectangle. Leaving a 1cm border, spoon the spinach mixture along the length of the pastry, leaving a 2cm gap at both short ends. Fold in the two short ends to stop filling escaping and roll the pastry to enclose the filling and create a long sausage shape. Join the two ends together to create a wreath and stick together with a little almond milk. Transfer wreath to a tray lined with baking parchment and chill for 20 min.
- Heat oven to 200°C. Using a sharp knife, slash top of wreath. Mix a little almond milk with some olive oil and brush all over the wreath. Bake for 40-45 min until golden-brown. Once cooled, decorate with the reserved dill fronds and some dried cranberries.
Recipe by bbcgoodfood.com