Vegan Sausage and Butternut Squash Colcannon Wreath

Name: Vegan Sausage and Butternut Squash Colcannon Wreath
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Ingredients: 2 packs of chilled Quorn Brilliant Bangers; [https://www.quorn.co.uk/products/quorn-brilliant-bangers], broken up; 2 tbsp sunflower oil; 1 onion finely chopped; 3 cloves garlic minced; 500g chestnut and button mushrooms, chopped; 190g of roasted chestnuts, chopped; 2 tbsp dried sage; 1 tsp salt; 1 tsp freshly ground black pepper; 1 stock cube; For the Butternut Squash Colcannon; 1 butternut squash diced into 1 inch pieces; 180g kale; 30g plant butter; 1 tsp nutmeg; Salt and pepper, to taste; For the Wreath; 3 x 320g ready rolled pastry; 100ml plant milk; ½ tsp turmeric

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Vegan sausage and butternut squash colcannon wreath, with a piece cut opening facing upwards and a piece on the side.

Try our vegan festive wreath with Quorn Brilliant Bangers and butternut squash colcannon. Decorate with festive pastry shapes for the perfect centrepiece for a meat-free Christmas Day.

Vegan Recipes Meat Free Sausage Recipes Vegan and Vegetarian Christmas Recipes Party and Finger Food

Serves 8

90 mins

A Little Effort

Vegan

Made with Quorn Brilliant Bangers - Vegan Sausages

See product See recipes

High in Protein

No Soy

Source of Fibre

Ingredients

2 packs of chilled Quorn Brilliant Bangers, broken up
2 tbsp sunflower oil
1 onion finely chopped
3 cloves garlic minced
500g chestnut and button mushrooms, chopped
190g of roasted chestnuts, chopped
2 tbsp dried sage
1 tsp salt
1 tsp freshly ground black pepper
1 stock cube
For the Butternut Squash Colcannon
1 butternut squash diced into 1 inch pieces
180g kale
30g plant butter
1 tsp nutmeg
Salt and pepper, to taste
For the Wreath
3 x 320g ready rolled pastry
100ml plant milk
½ tsp turmeric

Method

Heat oil in a large pan over a medium heat and fry onions until soft. Add garlic, mushrooms and Quorn Brilliant Bangers. Cook until the mushrooms begin to brown and release some liquid.
Crumble in the stock cube and continue to fry until the moisture from the mushrooms has been reabsorbed.
Add chestnuts and for a few minutes before seasoning to taste and leaving to cool.
Meanwhile, make the butternut squash colcannon by steaming butternut squash for ten minutes before adding kale and steaming for a further three minutes.
mash in butter and nutmeg and mash and leave to cool.

For the wreath

Preheat oven to 180C
To make the wreath, unroll two packs of pastry on a long piece of baking paper and stick short side together with a little plant milk.
On one half of the pastry, place sausage mixture along the centre and on the other side place butternut squash colcannon
Roll pastry over the mixture and seal with plant milk. Join the two ends of the roll together in a loop shape and seal with a little more plant milk
Decorate with remaining pastry with cut-our Christmassy shapes. Mix remaining plant milk with turmeric and brush over the wreath
Bake for 50 minutes until golden and serve!