Preheat the oven to 200°C/180°C Fan/375°F.

Whisk together the olive oil, balsamic vinegar, cinnamon, salt and black pepper in a large bowl.

Add the tofu to the bowl with the butternut squash and onion wedges, and gently toss to coat.

Place the butternut squash, onion wedges and tofu onto a lined baking sheet. Roast in the oven for about 30 minutes until soft. Remove from the oven and set aside to cool.

Roll out the pastry, place on parchment paper and put a large bowl or pan lid onto the pastry. Cut around it to produce a large circle (making sure the circle doesn’t extend your baking sheet), and with a smaller bowl, cut a circle in the middle of the larger pastry circle.

Roll out the remaining pastry to cut out shapes.

Spread the cranberry sauce thinly over the base of the pastry and sprinkle the cheese on top.

Add the roasted butternut squash, red onion and tofu around the circle, season with a little salt and pepper over the top, and then sprinkle the pine nuts, dried cranberries and sage over the top.

Place the tree pastry cut out on top of the wreath filling. Tuck one end underneath the pastry, and pull the other and tuck on the other side. Press together with damp fingers to seal, and continue around the wreath.

Brush the top of the pastry with non-dairy milk, and bake in the oven for approximately 25 to 30 minutes until golden brown on top.

Serve with vegan gravy as a centrepiece for Christmas.