A centerpiece-worthy dish for your Christmas table

This stunning vegan Christmas wreath combines flaky pastry with a flavorful filling of tofu, spinach, nuts and cranberries. It’s light, nutritious, and beautifully festive – a plant-based dish your guests will remember!


Ingredients (serves 6–8)

  • 500g gluten-free puff pastry – DR. SCHAR

  • 250g spinach (fresh or frozen)  

  • 250g silken tofu (cubed) – CLEARSPRING

  • 2 tbsp extra virgin olive oil (plus more for brushing)  

  • 1 tbsp dried cranberries (plus extra for garnish) – GREENBAY

  • Almond drink (for sealing and brushing) – BJORG

  • Some flour of your choice (for dusting)

  • 50g toasted pine nuts

  • 2 garlic cloves (grated)

  • 1 bunch of dill (chopped – reserve some fronds for garnish)

  • Zest of 2 lemons

  • Ground nutmeg

  • Salt & freshly ground pepper


Instructions

  1. Blanch the spinach by pouring hot water over it in a colander. Let it cool and drain well, then chop and place in a large bowl.

  2. Add the tofu, olive oil, pine nuts, nutmeg, garlic, lemon zest, dill, and cranberries. Season with salt and pepper and mix thoroughly.

  3. On a floured surface, roll out the pastry into a rectangle (approx. 60x20 cm). Spread the filling lengthwise, leaving a 1 cm border on the sides and 2 cm at both ends.

  4. Fold the ends over the filling and roll to form a long log. Shape into a wreath and seal the ends with almond drink.

  5. Place on a baking sheet lined with parchment paper and chill for 20 minutes (or overnight, covered, in the fridge).

  6. Preheat oven to 180–200°C. Use a sharp knife to score the top.

  7. Mix some almond drink with olive oil and brush over the wreath.

  8. Bake for 40–45 minutes until golden. Let cool for 5 minutes before serving, garnished with dill fronds and extra cranberries.