Rustic Vegan Wreath

For the dough

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.

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