We know that the world won’t change fast enough if food doesn’t taste good enough. Check out these delicious recipes that you (and the planet) will love.
Christmas Sausage Wreath
Medium
1
MAKES
15 MINS
PREP
15 MINS
COOK
INGREDIENTS
6 Moving Mountains Sausages
1 sheet of puff vegan pastry (325g)
3 tbsp cranberry sauce
Nigella seeds for decoration
Dried herbs for decoration
1 vegan camembert
For the pesto:
Handful of parsley, roughly chopped
50g baby spinach
40g walnuts or sunflower seeds
60g olive oil
½ lemon, juiced
Salt, pepper
Handful of dried cranberries
METHOD
- First, cook the Moving Mountains Sausages. Preheat the oven to 180 °C and cook the Moving Mountains Sausages following the on-pack instructions. Take the sausages out and turn the oven heat up to 200 °C. Cut each sausage into three equal size chunks.
- Prepare the pesto. Add all the ingredients into a food processor bowl and pulse until the pesto is smooth and spreadable.
- Roll out the pastry sheet on a piece of baking paper. Spread the pesto over the bottom third of the pastry. Line the sausages in a row over the pesto and add the cranberries. Roll the pastry over the sausages. Shape the roll into a wreath and connect both ends by pinching the pastry together. The whole inside the wreath will shrink slightly during cooking – make sure there is enough space for the camembert.
- In a small bowl mix the cranberry sauce with a splash of water. Brush it over the pastry. Make a few scores (cuts) on the pastry and sprinkle the dried herbs and seeds over it.
- Bake for 30 min, until light brown. Add the cheese and bake for a further 10 minutes.
- Enjoy!