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Sage & Onion Vegan Christmas Wreath with Sausage & Kale Colcannon
Ingredients
  • subheading: For the sausage:
  • 2 Tbsp sunflower oil
  • 1 onion (finely chopped)
  • 3 garlic cloves (minced)
  • 1 kg chestnut and button mushrooms (chopped)
  • 190 g roasted chestnuts (chopped)
  • 2 Tbsp dried sage
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 vegetable stock cube
  • subheading: For the colcannon:
  • 1 butternut squash (diced into 2.5cm (1in) pieces)
  • 80 g kale
  • 2 Tbsp plant butter
  • 1 tsp nutmeg seasoning, to taste
  • subheading: For the wreath:
  • 3 320g packs of readyrolled pastry
  • 0 ml plant milk
  • 0.50 tsp turmeric
Steps
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