Vegan 'Sausage' Roll Wreath

• 2 small red onions 

• 3 cloves garlic 

• 10 chestnut mushrooms 

• 3 stalks kale

• 1 cup cooked chickpeas

• 4 sun-dried tomatoes 

• 3 sprigs thyme

• 2 sage leaves 

• 1 teaspoon dijon mustard 

• 1 tablespoon miso paste 

• 1 teaspoon paprika

• 1 tablespoon tamari 

• 1 tablespoon tahini 

• 1 gluten free vegan pastry sheet

Slice the onions, mushrooms and garlic into rough pieces (will be food processing) and fry in teaspoon of olive oil until browned. Add in the kale and thyme and sage with a tablespoon of water and cook until tender. Add all contents of the pan along with chickpeas, mustard, miso paste, paprika, tamari and tahini into a blender and pulse until resembles a sticky dough. Take out of mixer season with salt if needed and place in fridge until its cold. Take the filo pasty out of the fridge and open out onto flat surface. Place a 5 inch bowl into the centre of the pastry circle and press lightly to leave a imprint. With a knife slice the centre circle into 4 equal segments. Spread the cooled filling equally on the outer round. Carefully attach one of the inner triangle to the outside edge. Repeat until all the centre pieces are attached to the pastry. Crimp the pastry to form a pretty wave like edge. Brush with almond milk and bake for 20 minutes at 350 until browned. Serve warm and especially delicious with cranberry sauce!