Preheat the oven to 180 C fan
Add the cashew nuts to a baking tray and bake for 10 mins at 180 degrees until golden. Remove and set aside to cool.
For the beet filling drain and rinse the Jackfruit, pick out any of the tough seeds and roughly chop the jackfruit. Grate the carrot and beetroot. Peel and finely chop the onion and garlic. Pick the thyme leaves from the stalk and chop. In a food processor, blitz the roasted cashews until they have the texture of coarse breadcrumbs, remove and set aside.
To make the beet filling; in a large flat non-stick pan, heat 2 Tbsp of oil over a medium heat, when hot add the onion and salt and cook for 2-3 minutes until it starts to soften, add the garlic and cook for a further minute. Add the carrot, beetroot and jackfruit and cook for 5 minutes until the veg is cooked. Add the chopped thyme and mix well. Remove from the pan into a bowl and pulse the beet mixture in the food processor just to bring it together, taking care not to blend too smooth as we want to keep some texture. Remove from the food processor. Chop the roasted cashew nuts so they are like bread crumb size and mix with the beet and jack fruit filling.
For the mushrooms Duxelle, Peel and chop the onion. Chop the mushrooms into even sized pieces. Use the same pan as the beet mixture to make the mushroom duxelle. Heat 1 tbsp of oil over medium heat, add the onion, mushroom and salt and cook for 2-3 minutes until the mushrooms have reduced and the onion softened. Add the tamari, pepper and herbs and mix well and remove from the pan to the food processor and blend, again not too much so as to leave a little texture. Give the pan a quick clean for the pancakes.
While the beetroot filling and mushroom mixture are cooling time to make the spinach pancake layers. In a blended blend together the pancake ingredients until smooth and a bright green colour..
In the same pan over medium heat, heat a little oil, when the pan is hot add enough batter to cover the pan. Cook until the edges start to cook and release from the pan and the centre is cooked. We find a silicone spatula is great for turning pancakes. Make a second large pancake and set aside to cool.
To assemble the wellington;
Take the sheet of puff pastry and place it on a parchment paper lined baking tray
First add the pancake on the pastry, it’s ok if they overlap slightly and just trim the edges within scissors to the same size as the pastry if needed.
Add the cooled mushroom duxelle mixture and spread evenly over the pancakes, leaving approx 2-3 cm uncovered at the edges all the way around the pastry.
In another piece of baking parchment, add your beet mixture along the centre of the paper and fold over and roll up the ends and roll it to become a sausage shape, take a moment to ensure it is super smooth and cylindrical. Carefully remove this sausage shaped beetroot filling and place on top of the mushroom duxelle. Double check the volume of filling so that the pastry can cover the full filling.
Wrap the pastry tightly around the filling, the sealing at both ends like a parcel and flip over so that the seam side is on the bottom.
Mark the top of the pastry with the back of a blunt knife in a criss cross design taking care not to cut through the pastry and brush with the non-dairy milk
Bake in the oven for 30-35 mins at 180 C fan or until the pastry is golden brown all over.
Garnish with fresh thyme sprigs and serve with all your favourite christmas sides! Enjoy