Dinner

Vegan Christmas Wreath with Spinach, Tofu, and Dried Fruits Recipe

Name: Vegan Christmas Wreath with Spinach, Tofu, and Dried Fruits Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Vegan
Ingredients: 250g spinach; 250g silken tofu; 2 tbsp extra virgin olive oil, plus extra for brushing; 50g pine nuts, toasted; Generous grating of nutmeg; 2 fat garlic cloves, crushed; Zest of 2 lemons; 1 small pack dill, ¾ leaves chopped, ¼ fronds reserved for decorating; 1 tbsp sour cherries; ½ tbsp dried cranberries, plus a few extra for decorating; Flour, for rolling; 500g block shortcrust pastry (vegan, e.g., Jus-Rol); Almond milk, for brushing

ByHailey Reed December 4, 2025December 4, 2025

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Introduction

This Vegan Christmas Wreath is a festive and savory centerpiece perfect for holiday gatherings. Filled with a flavorful mixture of spinach, silken tofu, and fragrant herbs, it’s wrapped in golden shortcrust pastry for a beautiful and delicious seasonal treat.

A golden brown, crescent-shaped pastry ring with a flaky, layered texture sits on a white plate. The pastry is cut to show a filling of green spinach mixed with white cheese inside. Small sprigs of fresh green dill and scattered red dried cranberries decorate the top, adding color contrast. Crumbs from the pastry are scattered around on the plate, which rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g spinach
250g silken tofu
2 tbsp extra virgin olive oil, plus extra for brushing
50g pine nuts, toasted
Generous grating nutmeg
2 fat garlic cloves, crushed
2 lemons, zested
1 small pack dill (¾ leaves chopped, ¼ fronds reserved for decorating)
1 tbsp sour cherries
½ tbsp dried cranberries, plus a few extra for decoration
Flour, for rolling
500g block shortcrust pastry (vegan, such as Jus-Rol)
Almond milk, for brushing

Instructions

Step 1: Put the spinach in a colander and pour over a kettle of boiling water to wilt it. Once cool, wring out excess moisture using a clean tea towel, then chop the spinach and place it in a large bowl.
Step 2: Stir the tofu, olive oil, toasted pine nuts, nutmeg, crushed garlic, lemon zest, chopped dill, sour cherries, and dried cranberries into the spinach. Season generously and set aside.
Step 3: On a well-floured surface, roll the pastry into a 60 x 20cm rectangle. Leave a 1cm border and spoon the spinach mixture along the length, leaving a 2cm gap at both short ends.
Step 4: Fold in the short ends to seal the filling, then roll the pastry lengthwise away from you to create a sausage shape. Join the two ends to form a wreath and seal with almond milk.
Step 5: Transfer the wreath to a baking tray lined with parchment and chill for 20 minutes. (This can be done a day ahead, covered in the fridge.)
Step 6: Preheat the oven to 200°C (180°C fan/gas mark 6). Using a sharp knife, make slashes across the top of the wreath.
Step 7: Mix a little almond milk with olive oil and brush over the wreath for a golden color. Bake for 40-45 minutes until golden brown.
Step 8: Let the wreath cool for 5 minutes on the tray, then transfer to a board and decorate with reserved dill fronds and extra dried cranberries.

Tips & Variations

For extra crunch, toast the pine nuts lightly before adding to the filling.
You can substitute sour cherries and dried cranberries with other dried fruits like raisins or chopped apricots.
If shortcrust pastry is unavailable, puff pastry can be used but may result in a lighter, flakier wreath.

Storage

Store any leftover wreath covered in the fridge for up to 2 days. Reheat in a moderate oven until warmed through to maintain crisp pastry. This wreath is best enjoyed fresh but can also be frozen before baking for up to a month.