Every year more and more houses have a vegetarian or vegan sitting at the Christmas table, it can be stressful for the cook who has only ever had to serve one diet as there’s a bit of change in the ritual that is Christmas dinner. BUT WE’RE HERE TO HELP!! Our 12 days of Christmas is here to take the stress out of feeding your loved ones this Christmas we’re going to upload a delicious vegan Christmas recipe every day for 12 days. Whether the whole house is vegan or just yourself this will make for big smiles at the dinner table. The humble Wellington is an epic centre piece to any vegan Christmas dinner table. It’s packed full of rich flavours and will please the whole family. Wrapped in a crispy pastry with moist filling it’s a joy to eat.

INGREDIENTS

  • 1 tbsp oil
  • 2 red onions chopped into half moons
  • 2 cloves garlic chopped
  • 200g beetroot grated finely
  • 200g carrots grated finely
  • 200g oyster mushrooms chopped
  • 3 tbsp tamari
  • pinch of salt
  • pinch of black pepper
  • 200g cashews chopped
  • 5g sage chopped
  • 5g thyme leaves
  • 150g cooked couscous
  • 1 sheet puff pastry
  • Oil to brush

INSTRUCTIONS

  • Preheat oven to 200 degrees Celsius
  • Add 1 tbsp oil to a pan on a high heat
  • Once heated, add the onion and garlic. Fry for about 2 minutes or until golden
  • Add in the mushrooms and fry for about 1 minute before adding tamari
  • Mix through and fry for 1 minute
  • Once the tamari has absorbed add the grated beetroot and carrot, along with the salt and pepper
  • Next add the cashew and continue to mix through until everything starts to stick to the bottom of the pan
  • Take the pan off the heat and add the sage and thyme along with the couscous and mix all together
  • Take 1 sheet of puff pastry and add your mixture along the centre of the sheet in a cylindrical shape
  • Wrap the filling tightly with the pastry and flip over
  • Brush with oil and mark the top as you’d like
  • Bake in the oven for about 20 minutes or until golden