Vegan Christmas meatloaf wreath

It's this time of the year again and I feel every Christmas I want to have less and less stress! So I came up with my easiest vegan Christmas dinner yet! I actually developed part of the recipe 1.5 years ago but never published it. So I decided to reuse it, change it, make it simple, yet more delicious and make a holiday recipe out of it! And the result is so yummy I had a triple portion when I first made it! I also made sure I used ingredients that you can easily get from your local grocery store (see instructions for replacements should you still have issues sourcing them). And if you use a certain type of soy sauce you can even make it gluten-free! This recipe truly is a gift that keeps on giving! ;)


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Vegan Christmas meatloaf wreath


Christmas dinner done in 20 min! That's a luxury really! And if you want to make this recipe for more people just double the ingredients and use a bigger baking tin. Simple! ;-)


Easy vegan Christmas wreath recipe


I added my very own Dressini tahini dressing in the middle. It looks quite amazing when you cut into the wreath and the tahini oozes out!


Vegan christmas recipe with Dressini tahini dressing


You can fill the middle with all kinds of sauces, even a cranberry sauce would work very well.


vegan christmas wreath slice


A slice of vegan holiday heaven ;-)


Dressini garlic & herb tahini dressing


I used my Dressini tahini dressing in this recipe. It works so well with the flavours, a bit like vegan sour cream. You can find it in the UK at Whole Foods Market or online here:


Phil from Exceedinglyvegan

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Vegan recipes

INGREDIENTS (3 portions):


Step 1 process:

  • 150g walnuts
  • 1/2 chopped onion
  • 15g parsley
  • 75g sun-dried tomatoes in oil
  • 2 minced garlic cloves
  • 2 tbsp soy sauce
  • 2 tsp miso paste
  • 1 tsp smoked paprika

Step 2

  • 2 - 3 Baking potatoes

Step 3:

  • Dressini garlic & herb tahini dressing
  • Alternatively: tahini, lemon juice, salt, mixed herbs

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Step 1:


Add all ingredients listed in step 1 and blend until you get a mince like texture. For best results pre-chop the onion and parsley a bit.


Step 2:


Peel 2 - 3 baking potatoes (these are ideal because others might take much longer to bake) and then slice into as thin slices as possible (around 2 mm max).


Then line a 20cm cake baking tin with baking paper and grease the sides with oil. Add a small heatproof cup in the middle and then cover the bottom with the potato slices so you get a nice round wreath shape.


Top the potatoes with the processed mince and even out with a spatula or spoon.


Then add another layer or two of potatoes on top (so the mince is evenly covered), baste with olive oil and season to taste with salt and pepper.


Bake in the preheated oven at 200C (390F) for 40min.


Take out of the oven, remove the heatproof cup from the middle (so you are left with a wreath like shape with a hole in the middle) and place it on a serving plate. Pour Dressini garlic & herb tahini dressing into the hole and serve to your guests! EnJOY!


Replacement ingredients:

If you don't have access to the delicious ready-mixed Dressini tahini dressing (you can get it at Whole Foods Market or online) you can easily make your own. Use equal parts of tahini, water and just a bit less lemon juice and mix with salt, freshly minced garlic and mixed herbs until you get a smooth dressing consistency. Enjoy!


And if you can get hold of all ingredients apart from the miso paste you can leave it out and replace with 1 tbsp of soy sauce (which would mean you have to use 3 tbsp in total). And always make sure you use non-sweetened soy sauce (Kikkoman is my favourite).


Also check out my last year's Christmas recipe here: my red cabbage Wellington with almond feta.


red cabbage Wellington with almond feta vegan Christmas recipe

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