Roasted Vegetable Cornucopias with Gravy Recipe | Vegetarian Times Skip to main content

Roasted Vegetable Cornucopias with Gravy

Easy enough for kids to help make, elegant enough for a holiday celebration, these wow-worthy cornucopias will take you back to the times you made horns of plenty in grade school. And all you have to do to veganize the recipe is omit the egg wash brushed on the puff pastry and "glue" the cornucopias together with water.


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1 large egg
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1 17.3-oz. pkg. prepared puff pastry (2 sheets), thawed

Ingredient Set Name: 

Roasted Vegetables


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2 cups cauliflower florets
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2 cups baby zucchini, or ½ lb. regular zucchini, halved and cut into 1 ½-inch chunks
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2 cups baby pattypan squash, or ½ lb. regular pattypan squash, cut into 1 ½-inch chunks
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1 cup baby carrots
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12 purple pearl onions, peeled and halved
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6 oz. cremini mushrooms, trimmed
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¼ cup olive oil
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2 Tbs. chopped fresh sage
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2 Tbs. chopped fresh marjoram
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1 Tbs. chopped fresh thyme
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1 tsp. salt
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¼ tsp. ground black pepper


1. Preheat oven to 425°F. Coat 2 baking sheets with cooking spray.

2. To make Cornucopias: Tear off 8 18-inch-long sheets of heavy-duty foil. Fold each sheet into quarters. Roll each quarter into cone; bend "tail" if desired.

3. Beat egg with 1 Tbs. water and pinch of salt in small bowl. Place 1 puff pastry sheet on lightly floured work surface. Refrigerate second sheet until ready to use. Gently pull ends of puff pastry to stretch it out to 10 inches wide. Cut pastry sheet into 20 ½-inch strips. Loosely wrap 1 strip around pointed end of first foil cone, and spiral strip around cone, overlapping edges as you wrap. When strip runs out, brush end with egg wash, then press on second strip to adhere. Continue wrapping cone with 4 more pastry strips, "gluing" them with egg as you go. Repeat with remaining strips, cones and remaining pastry sheet.

4. Place cones on their sides on 1 baking sheet. Brush all over with remaining egg wash. Bake 20 to 25 minutes, or until golden brown. Cool on baking sheet. 5. To make Roasted Vegetables: Increase oven heat to 450°F. Toss together all ingredients in large bowl. Spread vegetables on second baking sheet. Roast 30 to 35 minutes, or until vegetables are browned and tender, turning every 10 minutes to make sure they cook evenly. Transfer to large bowl. 6. To assemble Cornucopias: Gently pull foil cones away from insides of cooled Cornucopias, and discard. If desired, toss vegetables with 2/3 cup Holiday Gravy. Spoon into Cornucopias, and serve.

Nutrition Information: 

8 g
Total Fat: 
32 g
Saturated Fat: 
7 g
35 g
7 mg
571 mg
3 g
3 g
Serves 8

Comments on this Recipe

You could use "egg substitute" instead of the egg. Or, just use water or your preferred variety of milk. The egg is only being used as a glue here, so any liquid will work fine.

These are beautiful crowd pleasers, and the taste terrific! Admittedly, I cheated and used crescent rolls from a can once, but it was also delicious :D

Are crescent rolls vegan, by chance?

I made these for Thanksgiving this year. They were so yummy and made for a beautiful presentation. Our guests were very impressed and did not miss the turkey at all!

looks good

Crescent rolls ARE vegan. Yay!

Hi, Any recommendations on what to substitute for the egg? (I'd like to make it vegan.) Thanks!!

Cheating by using crescent rolls not only works better than puff pastry, it also tastes better.

I have the same question as Victoria, how can we replace the egg for this? They look beautiful!

Hi, this looks like a great idea for Thanksgiving! Any low-fat options? I'm not really sure what one could substitute..

I made this dish from your magazine sooo many years ago and it was a hit. Of course it's something I've made again. Thanks for the reminder.

Looks really good but seems so wasteful to use that much foil! Please consider the environmental impact of your recipes. Many choose vegetarianism at least in part to lessen their impact on the earth.

Excellent dish. Very impressive! Have made several times.