This is a really satisfying, crowd-pleasing centrepiece dinner, fit for any special occasion. Serve it with gravy, cranberry sauce, roasted vegetables, and potatoes; it’s oh-so delicious!
Takes
Serves 6
Ingredients
2tbspof oil
1large leek
1clovegarlic
50ggrated carrot
1small grated beetroot
100gtinned jackfruit(chopped)
100gcooked wholemeal couscous(or cooked quinoa, or cooked rice)
2tbsptamari
3leavesfresh sage(chopped)
3sprigs fresh thyme(leaves removed from stalks)
1tspsalt
½tspblack pepper
Juice of ½ lemon
½tspsmoked paprika
4tbspnutritional yeast
150gchopped cashews
100gchopped walnuts
3tbspground flaxseed
9tbspwater
100mlwhite wine
2sheets of thawed vegan puff pastry
4tbspnon-dairy milk
Duxelle
300gmushrooms of choice
1onion
4sage leaves
4sprigs fresh thyme(leaves removed from stalks)
100gcooked chestnuts
4tbsptamari
1tbspoil
Instructions
Duxelle
Preheat the oven to 180°C
To make the duxelle (a mushroom and onion herb base), peel the onion and roughly chop. In a food processor, add the mushrooms, peeled onion, cooked chestnuts, sage, thyme leaves, and tamari. Blend until smooth and homogenous.
Heat a wide-bottomed pan and add 1 tbsp of oil. Once the pan is hot, add the mushroom mixture and cook, stirring regularly, for 5 minutes until it reduces and thickens slightly. Transfer to a wide bowl and set aside to cool.
Nut Loaf Filling
Cut the leek lengthwise and wash thoroughly to remove any hidden sediment. Chop into small rounds. Peel and finely chop the garlic. Grate the carrot and beetroot. Drain and rinse the jackfruit, then chop into thin strips. If not already cooked, prepare your couscous, quinoa, or rice.
Remove the sage leaves from the stalk and finely chop. Remove the thyme leaves from their woody stalks. Soak the ground flaxseed in water, mix well, and leave to sit for 5 minutes until it coagulates.
Toast the cashews and walnuts by baking them on a tray in a preheated oven at 180°C for 6–10 minutes until golden. Remove from the oven and leave to cool.
Heat a large non-stick pan on high heat. Add 1 tbsp of oil, and once hot, add the chopped leek and garlic. Fry, stirring regularly, for 4–5 minutes. Add the grated carrot, beetroot, jackfruit, and a pinch of salt. Cook for 3–4 minutes, stirring regularly to prevent sticking.
Add the black pepper, salt, smoked paprika, nutritional yeast, couscous, lemon juice, and tamari, along with the chopped sage and thyme. Mix well. Cook for 2 minutes, stirring regularly. As the mixture starts to stick, add the wine to deglaze the pan, incorporating any charred bits that have stuck. Cook for 3–4 minutes until the alcohol has evaporated, and the dish comes together.
Roughly chop the toasted cashews and walnuts, then add them to the pan. Mix well and set aside to cool slightly before assembling.
Assemble the Wellington
Roll out one sheet of thawed vegan puff pastry on a piece of baking parchment.
Spread half of the mushroom duxelle mixture in a thin layer across the pastry.
Shape half of the nut loaf filling into a round sausage shape, about ¾ the length of the puff pastry. Place it in the centre of the pastry. If dividing the sheet into thirds lengthwise, the filling should be in the middle third.
Fold the pastry over the filling, rolling it to cover completely. Ensure the seam is on the bottom. Trim any excess pastry and seal the edges.
Roll out any extra pastry and cut it with decorative cutters. Place these pieces on top of the Wellington for a festive finish.
Brush the top of the pastry with non-dairy milk using a pastry brush.
Bake for 20–30 minutes in the preheated oven, or until the pastry is golden and crispy.
Notes
Tip: The easiest way to cut this Wellington is with a serrated bread knife. Enjoy!
Join our Recipe Club with over 600 delicious recipes today
Never Run Out Of Ideas Or Inspiration!
New Recipes Added Every Week
Easy To Follow Meal Plans
Available On Any Device
Only €3.99 Per Month
Recipe Club
Unlock the Ultimate Plant-Based Culinary Experience with The Happy Pear Recipe Club!
Dive into 600+ mouthwatering recipes designed to nourish your body and tantalise your taste buds. Join our ever-growing, supportive community of food enthusiasts and take the first step on your journey to a healthier, happier you.
