Vegan Wellington with Veggie Gravy


This vegan Wellington is the perfect dish for Christmas with your family. I can ensure that you will impress all your family members (even those that usually avoid vegan food and are meat eaters). Serve it with oven-roasted potatoes (there is one amazing recipe on my blog), your favourite veggies and of course lots of veggie gravy.

Preparation Time: 25 mins

Cooking Time: 100 mins

Total Time: 125 mins

Servings: 4-6 people

 

Ingredients


Wellington:

1 vegan puff pastry (rectangular)

400 g chestnut mushrooms

500 g celeriac

100 g leek

2 garlic cloves

200 g butter beans

50 g breadcrumbs

75 g green olives

1 hdfl fresh sage

stalk rosemary

2 tsp dried thyme

1 tsp nutmeg

1 tbsp Worcester sauce or soy sauce

salt

pepper

2-3 tbsp mustard


Gravy:

1 onion

2 garlic cloves

1 carrot

5 sticks celery

80 g dried shiitake mushrooms

150 ml red wine

vegetable stock



 

Method


1. Preheat the oven to 220°C.


2. Peel the celeriac and cut it into cubes. Put it into an ovenproof form and drizzle with olive oil. Roast for 35 minutes until soft. Let slightly cool.


3. Take half (200g) of the mushrooms and cut them into very thin slices. Heat some olive oil in a pan and fry the mushrooms on high heat for 10 minutes. Reduce the heat and cook them for another 45 minutes until they are very crisp. Stir regularly. Save for later.


4. Meanwhile, roughly chop all the vegetables for the gravy. In a large pot, fry all the vegetables in some olive oil for 5-10 minutes. Deglaze with red wine. Fill with vegetable stock so that everything is covered with liquid. Let simmer covered for at least 1 hour until the sauce is reduced.


5. Finely chop the leek and the garlic. Cut the other half of the mushrooms into small cubes. Heat some olive oil in a pan and fry until golden brown.


6. Blend the butter beans in a food processor. Add the Worcester sauce.


7. In a large bowl, combine the slices crispy mushrooms, the other mushrooms, leek, garlic, roasted celeriac, blended butter beans, nutmeg, and breadcrumbs. Finely chop the herbs and green olives and add to the mixture as well. Knead everything into a mixture that sticks together.


8. Form a long roast that fits into your puff pastry and wrap into cling foil. Put in the freezer for 20 minutes.


9. Spread the puff pastry with mustard and wrap the roast into the puff pastry. Avoid too much overlapping of the puff pastry. Use a knife to cut some holes into the puff pastry which allow the steam to escape. Bake in the pre-heated oven for 50-60 minutes. Cover it with aluminium foil after 30 minutes to avoid the puff pastry from getting too brown.


10. Sieve the gravy and serve with the Wellington.


Enjoy!


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Vegan Wellington with Veggie Gravy
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