This Vegan Beetroot Wellington makes a perfect meat-free Christmas centrepiece!
Serve up a vegan Christmas dinner this year; this Vegan Beetroot Wellington from Merchant Gourmet will please meat-eaters and vegetarians alike.
- 140g/½ pack of Merchant Gourmet cooked quinoa
- 50g breadcrumbs
- 135g ground almonds/almond meal
- 450g beetroots, washed well and peeled
- 200g/1 pack Merchant Gourmet chestnut purée
- 200g/1 pack Merchant Gourmet cooked lentils
- 100g ground flaxseeds
- 20 sage leaves, washed and chopped
- A small bunch of fresh parsley, washed and finely chopped
- 4 tsp onion powder
- 4 tsp ground cumin
- 1 tsp dried thyme
- 4 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
- 175g chestnut mushrooms, washed and finely chopped
- 1 small white onion, peeled and finely chopped
- 1 garlic, peeled and minced
- 1 tsp tamari sauce
- 1 pinch of thyme
- 2 x 320g ready-rolled (vegan) puff pasty
- Approximately 80ml of almond or oat milk
- Sesame seeds (optional)
- Olive oil (optional)
- Pink peppercorns for decoration (optional)
- In a large bowl, mix together the quinoa, breadcrumbs and ground almonds using a wooden spoon, until nicely combined.
- Chop the beetroot into small chunk and, together with the chestnut purée and lentils, blend in a food processor until a thick purée has been formed. Add this purée as well as all the other filling ingredients to the quinoa, breadcrumb and ground almond mixture and stir until fully combined.
- Shape the mixture into a long log, using once of the dough sheets as a measure - you should leave a generous border of at least 6 centimetres between the log and the edges of the dough sheet. Put the beetroot shaped mixture on a non-stick baking sheet and place in the fridge for 30 minutes so it sets and firmly holds together.
- As the beetroot mixture is setting in the fridge make your mushroom layer, by placing a frying pan with the olive oil over a medium heat, once hot, add the onion and pan fry until translucent, about 7 minutes. Next add the mushrooms and garlic and pan-fry until the mushrooms are cooked through and most of the moisture has evaporated, stirring frequently. Then, add the tamari and thyme, remove from the heat and set aside.
- Preheat the oven to 200°C/400°F/Gas 6.
- Place a puff pastry sheet on a baking tray lined with greaseproof, non-stick paper. Spread the mushroom in the centre of the puff pastry, allowing for generous borders on each side (at least 5cm!). Place the shaped beetroot mixture on top of the mushroom mixture, again allowing for generous borders of puff pastry. Place the second sheet of puff pastry over the beetroot shaped log and gently press the pastry around the log so that it fits around it nicely. There should be quite a bit of pastry in access. Trim this off and then - having allowed a very generous border - press the two puff pastry sheet edges together, using a fork. This also creates a lovely decorate pattern. Use the left-over pastry to create a pastry few stars. Brush the entire uncooked wellington with oat or almond milk, especially the edges as this will glue them together and avoid the pastry splitting open. Next, gently press the stars into the wellington, brush with a little bit of olive oil (optional) and bake for around 30 minutes, or until the puff pastry is golden brown and cooked through.
- Serve the vegan beetroot wellington warm with seasonal veg, gravy, mustard, cranberry sauce and enjoy.
Recipe by Merchant Gourmet