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Vegan Pumpkin & Walnut Stuffed Christmas Wreath will make a stunning holiday meal.
This year wouldn’t be complete without a holiday recipe, so I decided to bring you this super delicious vegan Pumpkin & Walnut Stuffed Christmas Wreath. I hope you like it! This pastry ring is stuffed with seasonal veggies, smoked tofu and lots of spices, then baked into golden perfection. Sounds pretty good, right? You can serve it warm as a main dish with a big side salad, or at room temperature with your favorite dips as a snack.
For this Christmas Wreath I used a simple pizza dough, however puff pastry works well too, if that’s what you prefer. The filling is made of baked butternut squash, walnuts, smoked tofu, lots of garlic and fresh herbs, it’s a seriously great combo. But as always, feel free to get creative with the veggies and nuts here. Things like chestnuts, beetroots, mushrooms, spinach, kale, or apples are all great additions.
When shaping the wreath I find that it looks the prettiest when I slice the dough before rolling it all together, but you can keep it unsliced, if you prefer a fully closed ring. That way you can also decorate the wreath with little dough cut-outs, it will look very cute and festive.
I like to serve this Christmas Wreath with a cranberry or lingonberry sauce, my Dark Beer Mushroom sauce, or a vegan gravy.
If you are looking for more holiday recipes, check out these babies:
- Mushroom and Chestnut Stuffed Seitan Roast with Gravy
- Lemon and Walnut Crusted Tempeh
- Cashew Cheese Stuffed Purple Potato Balls
- Red Cabbage and Chestnut Stuffed Vegan Phyllo Cups
- Beet Carpaccio
- Olive and Artichoke Tart
- Shepherd’s Pie
- Rainbow Carrot Salad
- Christmas Kale Salad
Also, check out these 50+ RECIPES FOR THE ULTIMATE CHRISTMAS MENU!
Wishing you all lovely and peaceful holidays ♥︎ See you next year!
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Pumpkin & Walnut Stuffed Christmas Wreath
- Yield: 4-8 1x
Ingredients
- 1 small pumpkin or butternut squash, about 600 g/21 oz
- 400 g/14 oz pizza dough of your choice, use GF if needed
- 1.5 cups of walnuts
- 1 onion, chopped
- 4 cloves of garlic, minced
- 0.5 cups of crumbled smoked tofu
- 1.5 tsp fresh thyme
- 1.5 tsp fresh rosemary
- 0.5 tsp smoked paprika
- 0.5 tsp chili powder
- 0.5 tsp nutmeg
- 2–3 tbsps of plant milk or oil to brush
- salt, pepper
Instructions
- Peel pumpkin, remove seeds, and cut into small cubes. Place pumpkin cubes in a single layer on a baking tray, then bake at 180°C/360ºF for 30-40 minutes, or until soft.
- Add walnuts, onion, garlic and spices to a food processor, and process into a chunky crumble. Add tofu and baked pumpkin, season with salt and pepper, and pulse a few times.
- Roll out pizza dough into a large rectangle. Use a knife to cut 2 cm/1 inch strips along the long side, all the way up to half of the length of the dough.
- Place the pumpkin walnut mixture over the uncut side of the dough. Folding dough starting with the filled side all over the strips.
- Transfer log to a baking sheet, and form into a wreath. Seal the edges by slightly pressing together. Brush top with plant milk or vegetable oil if desired.
- Bake wreath at 180°C/360ºF for 40 to 50 minutes, or until golden brown. Enjoy!
This look fantastic and I love esp. that filling! Happy Holidays, Evi!
Thanks, Angie! Happy Holidays ❤️
So the pictures are absolutely stunning, what an impressive dish! And I am sure that one doesn’t have to be vegan to thoroughly enjoy eating this Christmas wreath.
Thanks, Adina! 🙂
Wow, this looks gorgeous. I was thinking of making a vegan pie for Christmas, but I didn’t decide on the shape. I might as well use the wreath idea, because it’s stunning. Merry Christmas! xx
Thanks, Anca! I hope you had a lovely Christmas ❤️
Thanks for sharing such a nice and simple recipe.
😘😘😘