Name: Veggie Croissant Wreath
Cook time: 1 h
Yield: 6
Ingredients: 200g butternut squash, peeled and roughly chopped; 200g parsnips, peeled and roughly chopped; 1tbsp olive oil; 200g gluten-free veggie sausages, we used Beyond Meat; 50g dried cranberries; 2tsp thyme leaves; 2 medium eggs; 1tsp Dijon mustard; 280g gluten-free puff pastry sheet, we used Jus-Rol; 60g caramelised onion chutney; 2tsp nigella seeds; FOR THE GRAVY; 1tbsp olive oil; 1 large red onion, finely sliced; 1tsp Dijon mustard; 1tsp thyme leaves; 500ml gluten-free vegetable stock; 1½tbsp cornflour; 2tbsp balsamic vinegar

VMG Recipes