For the dough
- 300 g whole wheat flour
- 1 tablespoon salt
- 60 ml Aulus extra-virgin olive oil
- 120 ml water
On a flat surface, mix all ingredients adding water a little at a time. Knead the dough till smooth and elastic, then roll it out with a rolling pin.
For the filling
- 200 g spinach
- 100 g tofu
- 50 g mushrooms
- Turmeric to taste
- Limmi lemon juice to taste
- 1 pinch of salt
- Aulus Olive oil to taste
Boil the spinach. Squeeze the water out, and sauté them in a pan with cubed tofu, and the mushrooms rinsed clean and finely cut. Add a generous amount of Aulus oil, Limmi lemon juice, a pinch of salt, and a dash of turmeric. Mix thoroughly, and get ready to make the wreath.
Take part of the dough and lay it in a greasy ring cake pan (the type used for savarin), and poke holes on the bottom with a fork. Fill it with vegetables, and then cover the wreath with the remaining dough. Bake in a pre-heated oven at 180° C for about 20 minutes.
Plate, and decorate your vegan wreath with a few currants and little tomatoes.