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Pumpkin & Walnut Stuffed Christmas Wreath


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  • Author: green evi
  • Yield: 4-8 1x

Ingredients

Units Scale
  • 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
  • 23 tbsps of plant milk or oil to brush
  • salt, pepper


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Place the pumpkin walnut mixture over the uncut side of the dough. Folding dough starting with the filled side all over the strips.
  5. 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.
  6. Bake wreath at 180°C/360ºF for 40 to 50 minutes, or until golden brown. Enjoy!