YOUR MEAT-FREE MENU
STARTER: Fennel and orange salad with blue cheese
MAIN: Vegan root vegetable wreath with garlic and dill sauce
SIDES: Charred hispi cabbage with miso
Hasselback carrots with hazelnut crumble
Cheesy, sage and truffe hasselback potatoes
Vegan root vegetable wreath with garlic and dill sauce
This mouthwatering wreath uses shop-bought vegan puff pastry making it an easy festive main everyone can enjoy
Serves 6 • Ready in 1 hr 30 mins, plus chilling
Plain flour for dusting
500g block Jus-Rol vegan pastry
4tbsp olive oil, plus extra for frying and roasting
3tbsp maple syrup
2 garlic cloves, crushed 3tbsp fresh thyme leaves, finely chopped
500g heritage carrots, peeled and cut into 1cm thick rounds
200g parsnips, peeled, topped and cut into 1cm thick rounds
1 large red onion, thinly sliced into half moons
1tbsp mustard seeds
1tbsp oat milk or milk alternative (we used Oatly Oat drink)
20g sugar
1tsp nutmeg
50g hazelnuts
FOR THE SAUCE:
1 bulb of garlic
15g dill, fronds stripped from the stem
200g vegan crème fraiche alternative (we used Oatly Creamy Oat Fraiche)
YOU WILL NEED:
A small bowl approximately 16cm in diameter
1 Flour your work surface and roll out your pastry to 30cm x 30cm square. Cut out a large circle and then transfer to a lined baking tray. Place your small bowl in the centre of the pastry circle and lightly press it down, ensuring you don’t go all the way through. Remove the bowl and cut the inner circle into 8 triangles. Cut alternating triangles in half, lengthways. Chill in the fridge for 30 mins.
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Esta historia es de la edición Christmas 2019 de Woman & Home.
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