Caramelised onion, butternut and brown rice wreath

6 servings Prep: 15 mins, Cooking: 45 mins
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This wreath not only showcases a harmonious blend of plant-based ingredients but also presents a visually stunning and delicious meal!

By Independent Contributor January 29 2024
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Ingredients (16)

1 large sheet puff pastry
1 large red onion
2 cup cauliflower — lightly steamed and diced
1 1/2 cup butternut — cooked
1 cup brown rice — or quinoa, cooked
olive oil
2-3 tbsp balsamic vinegar
1-2 tbsp alcohol-free white wine
2-3 tbsp brown sugar — or honey
1/2 tsp yellow mustard seeds
1/2 tsp curry powder
1 tbsp nutritional yeast
1 tbsp cornflour — mixed with 1-2 tbsp water
garlic salt — to taste
1/4 cup apricot chutney
plant-based butter — melted, to brush the pastry
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Method:

Add a generous dollop of olive oil to a pan, add in the diced red onion, and fry until fragrant, then add in the spices, balsamic vinegar, garlic salt, and honey. Fry for 5 minutes before adding in the cauliflower.

After another 5 minutes add in the butternut and brown rice and mash slightly with a fork so it comes together, add the Absolute zero Sauvignon blanc wine, and the cornstarch slurry until thickened and remove from the heat to cool.

Preheat the oven to 180 degrees Celcius, lay out the puff pastry ( you can use two sheets if you like, just link the edges ), use a small cup or plate to measure out the center, slice 4-5 triangles out, to fold over. Use a large plate to measure the outer ring of the wreath, and sliced triangles on the outer edge to fold over.

Brush the inside of the wreath with some chutney, and add the filling in the center of the wreath, using 2-3 tbsp to make it equally thick on every edge. Fold over one of the center triangles, then the outer, repeating until the triangles have totally wrapped up the filling. Cut out stars from the leftover puff pastry and use the vegan butter to make them stick on the wreath, brush the wreath with butter, and sprinkle nutritional yeast on top.

Bake the wreath for 35-40 minutes until golden, and let it cool to lukewarm or room temperature when serving.

Recipe reprinted with permission. Recipe developed by Mariza Ebersohn for Van Loveren Absolute Zero range.



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