Vegan Holiday Loaf Bubble-free Stickers
Vegan Holiday Loaf Bubble-free Stickers
Vegan Holiday Loaf Bubble-free Stickers

Vegan Holiday Loaf Bubble-free Stickers

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This Vegan Holiday Loaf is a great guilt-free alternative and sooo delicious. Recipe below. These glossy stickers will give your notepad, laptop, phone case, or water bottle a little reminder of home. The high-quality sticker ensures there are no bubbles when applying the stickers.

• High opacity film that’s impossible to see through
• Fast and easy bubble-free application
• Durable vinyl, perfect for indoor use
• 95µ density
Don't forget to clean the surface before applying the sticker.



1 C finely yellow onion
1/2 C finely chopped celery
1/2 C finely chopped carrot
1 tbsp vegetable oil
1/2 tsp thyme, fresh of ground
1/2 tsp sage
1/2 tsp sea salt
1/2 tsp ground pepper
1/4 tsp nutmeg
3 portobello mushrooms, roughly chopped
2 garlic cloves, minced
1 C Ground Meatless or TVP Textured Vegetable Protein
3/4 C vegetable stock
1 tbsp cornstarch
1 tbsp water

To prepare the mushroom filling, heat a large pan over medium heat and add vegetable oil. Sauté onion, celery, and carrot together for 4 to 5 minutes until soft and mostly cooked through.
Add thyme, sage, nutmeg, sea salt, and ground pepper and continue to stir for another minute or so. Then add in mushrooms and cook for about 4 to 5 minutes until the mushrooms are mostly cooked through.

Add garlic and ground meatless or tvp textured vegetable protein and combine well, stirring for 2 to 3 minutes.

Add vegetable stock and bring up to a simmer. Once simmering combine cornstarch and water in a small bowl into a slurry and then add that to the filling. Stir over medium-low heat for 1 to 2 minutes until thickened and there isn't too much liquid remaining in the mixture. Turn off the heat and allow this mixture to cool down before adding to the pastry.

Pre-heat oven to 375°F for baking the Holiday Loaf.

Flour your rolling surface, hands, and rolling pin before handling the pastry. Your puff pastry should unfold once into a rectangle shape. Roll this out to 1/8" thick into a rectangle approximately 17" wide x 12" tall. You'll need to roll a bit, then flip the dough ensuring the rolling surface is floured to prevent the dough from sticking and continually flour the rolling pin and your hands.

Cut a piece of parchment paper to fit the pan you're baking it in or a use a silpat.

Gently place the pastry onto the pan and add the cooled mushroom mixture in one oval mound.

Bring the pastry together and seal with water. Turn it over so the seam at the bottom. With the other pastry you can cut designs and decorate the top.

Using a sharp knife cut 3 to 4 small slits on along the top to allow steam to escape.
Bake for approximately 30 to 40 minutes on the middle rack. The pastry should be a dark golden color and the centre is hot to touch when you insert a knife or fork.

Size guide

  3″×3″ 4″×4″ 5.5″×5.5″
Height (inches) 3 4 5 ½
Width (inches) 3 4 5 ½