Festive vegan wellington
This is a great celebration centrepiece that both vegan and non-vegans will love. I have made a plaited top to reduce the heaviness of the dish, which will also lower the calories
So lets get cracking!
You will need
100g washed and chopped leeks
200g of sliced mushrooms
1 tsp vegetable oil – I used rapeseed
180g cooked chestnuts – chopped
400g drained chickpeas (save the water)
small packet of basic stuffing – I used sage and onion
1 apple, grated or finely chopped
1 tsp each of fennel and caraway seeds – optional
2 cloves of garlic chopped
large pinch of chilli flakes, or ½ – 1 tsp chilli power or ½ – 1 fresh chilli chopped
1 tbsp cranberry sauce
1 tsp lemon juice
salt and pepper
1 portion of vegan just roll puff pastry (thawed)
1 tbsp non dairy milk
1 tsp sesame seeds (optional)
1 baking try and rolling pin
First of all preheat the oven 200oC
Tip the stuffing mix in to a bowl add hot water, according to the instructions on the packet (plus an extra 50 ml of water). Mix well then add the grated apple and toasted chopped nuts and mix again. Taste and add salt and pepper if necessary. Leave to cool
In a large frying pan heat the oil and add the chopped leeks, cook for about 5-8 minutes until they soft. Add the garlic and sliced mushroom, cook for a further 10 minutes stirring regularly. If it all looks dry add a small amount of chickpea water but not oil. Add the chopped chestnuts, chickpeas, chilli, fennel/caraway seeds (if using), lemon juice and herbs. Leave to cook. Take the back of a fork and squash some of the chickpeas, to make the mixture a bit smoother and creamier. Taste and add salt and pepper if necessary
On a lightly floured surface roll out the pastry in to a square that will fit a large lightly oiled baking tray (I used one 30cmx30cm). You could use greased proof paper instead of the oil. Place the rolled pastry on the tray
Now for the construction
First of all tip the stuffing mixture down the centre of the pastry and shape in to a flat sausage. Leave enough pastry either side to be able to fold strips of the pastry up and over the filling. Dot 1 tablespoon of cranberry sauce across the top.
With a large spoon place the chestnut and mushroom mixture on top of the stuffing and again shape in to a looser sausage shape. Make equal diagonal cuts on each side of the filling.
Then start to plait the top by taking a strip from one side and crossing it up and on to the top of the filling, brush with some milk. Take a strip from the opposite side and bring up and place on the moistened first strip. Repeat the process until the plait is complete. Finally, wrap the top and bottom pieces of pastry and fold it around the ends.
Make sure all the pastry is brushed with milk (you can also sprinkle over some sesame seeds for extra texture) and bake for 40 minutes. Remove from the oven and transfer to a wire rack. Cut in to 6-8 slices and serve with plenty of festive veg and vegan gravy
This short clip will show you how to portion up the finished dish
All done, now enjoy!
And any left over pastry and filling can be quickly turned in to sausage rolls!