Christmas
Vegan Wreath
Looking for a recipe to impress? Vegan Wreath with Violife will be the centre piece of tonight's festive dinner! 100% irresistible and vegan!
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![Cooktime]()
Cooking time45 minutes![Preptime]()
Prep time45 minutes![Difficulty]()
DifficultyMedium![Servings]()
Servings8 portions
- 150 g Violife Original flavour Block, grated
- 50 g Violife Prosociano
- 150 g pearl barley
- 1 vegetable stock cube
- 330 g parsnips, peeled and cut into chunks
- 2 tbsp ground linseeds
- 2 tbsp coconut oil
- 2 tbsp olive oil
- 1 onion
- 1 apple
- 3 garlic cloves, crushed
- 400 g mixed mushrooms, cleaned and sliced
- 1 rosemary sprig
- 3 sage leaves, shredded
- 100 g pinenuts, toasted until golden
- small pack flat-leaf parsley, finely chopped
- a good grating of nutmeg
- 3 tbsp pumpkin seeds
- Apple chips to decorate
- Preheat oven to 180°C .
- Cook pearl barley with the stock cube according to pack instructions. Reserve 4 tbsp of the cooking stock, then drain the barley well. Boil parsnips until soft enough to mash. Mash the parsnips, add the linseeds with the reserved stock water and mix until creamy.
- Cook pearl barley with the stock cube according to pack instructions. Reserve 4 tbsp of the cooking stock, then drain the barley well. Boil parsnips until soft enough to mash. Mash the parsnips, add the linseeds with the reserved stock water and mix until creamy.
- Bake for 45 mins. Flip and remove from tin. Top the wreath with some apple crisps and whole pumpkin seeds to serve – plus some extra rosemary sprigs.
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