Golden Vegan Christmas Wreath Pastry
Golden Vegan Christmas Wreath Pastry
Equipment
- Clean tea towel
- Colander
- mixing bowl
- Parchment paper
- sharp knife
Ingrediënten
- 250 g silken tofu
- 250 g spinach
- 50 g pine nuts toasted
- 500 g vegan shortcrust pastry block
- ½ tbsp dried cranberries plus extra for decoration
- 1 small pack dill ¾ chopped, ¼ reserved
- 1 tbsp sour cherries
- 2 fat garlic cloves crushed
- 2 lemons zested
- 2 tbsp extra virgin olive oil plus extra for brushing
- Almond milk for brushing
- Flour for rolling
- Generous grating nutmeg
- Salt and pepper to taste
Instructies
- Wilt the spinach by pouring boiling water over it in a colander.
- Once cool, squeeze out excess moisture, chop, and transfer to a mixing bowl.
- Add silken tofu, olive oil, toasted pine nuts, nutmeg, garlic, lemon zest, chopped dill, sour cherries, and dried cranberries.
- Season generously and combine well.
- Roll the pastry on a floured surface into a large rectangle and spread the spinach filling along the length, leaving a small border and sealed ends.
- Roll into a long pastry log, shape into a wreath, seal edges with almond milk, and chill.
- Score the top, brush with almond milk and oil, and bake until golden and crisp.
- Cool briefly before transferring to a board and decorating with dill fronds and extra cranberries before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve warm as a center-table showpiece with a side of cranberry relish or dairy-free yogurt dip.Wine Pairing:
Pairs beautifully with crisp Sauvignon Blanc, balancing herbs and citrus with refreshing acidity.Nutritional Information
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About this Recipe:
This Golden Vegan Christmas Wreath Pastry brings festive creativity and modern flavor to the holiday table. Inspired by traditional savory pastries but adapted for a plant-based lifestyle, it offers an appealing balance of rich filling, herbaceous brightness, and buttery pastry — all without dairy or eggs. The combination of spinach and silken tofu creates a creamy yet light texture while pine nuts add subtle luxury and crunch. The addition of lemon zest, dill, and cranberries adds color and freshness, cutting through richness with vibrant flavor.
This recipe celebrates the trend of putting vegetables at the center of the plate. Rather than serving a vegan option as an afterthought, this wreath stands proudly as a main centerpiece, drawing attention with its shape, decoration, and aroma. It fits beautifully alongside classic Christmas sides such as roasted potatoes, sprouts, glazed carrots, and winter salads. For hosts looking to accommodate varied dietary needs, this wreath delivers festive satisfaction without compromise.
The method itself is approachable: wilting spinach, mixing ingredients, rolling pastry, and shaping a ring. The make-ahead feature is especially valuable during holiday planning, allowing preparation the day before and baking just before serving. It can also be adapted — swap pine nuts for walnuts or almonds, use basil instead of dill, or add sautéed mushrooms for an earthy note.
Visually impressive and surprisingly simple, this wreath proves that vegan festive cooking can be indulgent, flavorful, and celebratory. Whether shared at a Christmas party, presented at a family feast, or offered as a thoughtful plant-based alternative, this dish showcases how holiday traditions can evolve while keeping the joy — and the taste — fully intact.
