Vegan Puff Pastry Wreath Filled With Dumplings, Red Cabbage & Vegan Sausages

The crucial choice regarding the Christmas food is about to be made as Christmas approaches. What are the appetiser, entrée, and dessert? Can it be a little more complex this year, or will it just be skipped? Whatever you decide to do, we sincerely hope that we have inspired you enough to treat yourself to a memorable Christmas meal at the end of the year. We all believe we deserve it so much more!

Ingredients

750 g vegan dumpling dough
200 g red cabbage from the jar
7 vegan grilled sausages
2 vegan puff pastries (50 x 25 cm)
1 onion
2 tbsp vegan butter
0.5 tsp dried thyme
1 tsp tomato paste
1 tsp mustard
2 tbsp flour
300 ml vegetable broth
100 ml red wine
1 tsp soy sauce
Agave syrup (optional)
Salt
pepper
vegetable oil for frying
vegetable milk for brushing
Rosemary sprigs for serving
flat-leaf parsley for serving

Instructions

In a saucepan, heat salted water until it boils. While waiting, knead the dumpling dough in a bowl and cut out fifteen of the same size. Place the dumplings in the water, lower the heat, and simmer them uncovered over medium heat for about 15 minutes.
Drain the red cabbage by placing it in a sieve. The vegan grilled sausages should be cooked in oil in a pan until golden brown all around.
To make the puff pastry ring, put the first piece on baking paper or a surface that has been lightly dusted with flour. A 35 cm diameter bowl should be inverted and just halfway positioned on top of the dough. With a knife, cut a semicircle out of the dough.
Place a small bowl with a diameter of about 16 cm upside down on the semicircle, but only cover it halfway. Then, using a knife, cut a smaller semicircle from the larger one. You have completed half of the wreath. Repeat the process with the second puff pastry, and then arrange both halves on a baking sheet covered with parchment paper. To create a huge wreath, pinch the ends together. Dough scraps should be divided into 4 x 10 cm long strips.
Turn the oven on to 200 C. On the puff pastry ring, layer dumplings, red cabbage, and vegan grilled sausages. Place the dough strips over the filling and press them together by pressing the ends of the strips firmly against the dough’s base.
Use plant-based milk to brush the puff pastry wreath and bake at 200°C for 10 to 15 minutes, or until the dough is golden brown.
In the interim, make the quick brown sauce. Cut the onion into small cubes after peeling. In a small skillet, melt the vegan butter, then sauté the diced onion and dried thyme until the onion is transparent. When the pulp has slightly browned, add the tomato paste, mustard, and roast for about 3 minutes at medium heat. Sprinkle with flour, then add the red wine and vegetable stock right away. Salt, pepper, optional agave syrup, and soy sauce are used to season the sauce.
Remove the puff pastry from the oven and serve with the brown sauce, sprigs of rosemary and chopped parsley.