A vegan recipe for Xmas!

Feuillete Noel

Often left by the wayside at Xmas, vegan can finally enjoy special gourmet treats.

Preparation: 15 minutes

Cooking: 20 minutes

For 6 persons

Preheat the oven to 180 °C.

In a mixer bowl with a S blade, place the olives, the capers, the artichoke hearts, the garlic cloves, the lemon juice and the fresh basil. Mix until you obtain a homogenous spread without any pieces.

Unroll the 2 pâtes feuilletées. Spread the Xmas tree shaped olive spread on the first pâte feuilletée, then cover up with the second spread. Cut the Xmas tree shape in the two widths of the pâte feuilletée, then cut up into horizontal strips on the entire height of the Xmas tree. Twist each strip, then smear the pine tree with soya milk. Bake for 20 minutes.

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Also discover the spring veggie tart by Catherine Kluger, the no gluten tidbit cake for the happy hour and the veggie tart with courgettes.

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2 vegan pâtes feuilletées

225 g of drained green olives

30 g of drained capers

60 g of drained artichoke hearts

2 peeled garlic cloves

½ lemon juice

1 bunch of fresh basil

2 tablespoons of soya milk

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