Category, , , DifficultyBeginner

This is really satisfying, crowd pleasing centre-piece dinner fit for any special occasion. Serve it with some gravy, cranberry sauce, roasted veg and potatoes, it’s oh so delicious! The duxelles might sound fancy but it helps keep the nut roast nice and moist and adds more complexity and earthy notes that complement the pastry so well. Enjoy!

Yields10 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

Ingredients
 3 tbsp olive oil
 1 large leek
 1 clove garlic
 50 g grated carrots
 1 small grated beet
 100 g tinned jackfruit
 100 g cooked wholemeal couscous/cooked quinoa/cooked rice
 2 tbsp tamari
 3 leaves fresh sage
 3 sprigs fresh thyme
 1 tsp salt
 ½ tsp black pepper
 ½ lemon - juice of
 ½ tsp smoked paprika
 4 tbsp nutritional yeast
 125 g chopped cashews
 150 g walnuts
 25 g dried cranberries
 3 tbsp ground flax seeds
 9 tbsp water
 100 ml white wine
 2 sheets of thawed vegan puff pastry
Duxelles
 300 g chopped mushrooms
 1 onion
 4 sprigs of thyme
 100 g chestnuts
 4 tbsp tamari
 4 tbsp non-dairy milk

Directions
1

Preheat the oven to 200 degrees C.

Duxelles
2

First step time to make the duxelle which is a fancy terms for a mushroom and onion herb base which will add an extra layer of flavour and also keep the filling moist when baked. Peel the onion and roughly chop. In a food processor add the mushrooms, the peeled onion, the cooked chestnuts, the thyme removed from its stalk and the tamari and blend till its smooth and homogenous.
Heat a wide bottomed pan and add 1 tbsp of oil to the pan. Once the pan is hot add the blended mushroom mix and cook stirring regularly for 5 minutes until it has reduced and thickened a little. Pour into a wide bowl and set aside to cool.

For the nut loaf filling
3

Cut the leek lengthwise and wash thoroughly to remove any sediment that hides inside the green of the leek. Chop into small rounds. Peel and finely chop the garlic. Grate the carrot and beetroot. Drain and rinse the jack fruit and chop into thin strips. Cook your couscous if you haven't already. Remove the sage leaves from the stalk and finely chop and remove the thyme from its woody stalk. Soak the ground flax seeds in the water and mix well and leave to sit for 5 mins until it coagulates.

4

Toast the cashew nuts and walnuts by baking on a baking tray in a preheated oven at 180 degrees for 6-10 mins until golden. Take out and leave to cool.

5

Heat a large wide bottomed non stick pan on high heat. Add 1 tbsp of oil and once hot add the chopped leek and garlic and fry stirring regularly for 4-5 mins. Add the grated carrot, beetroot and jack fruit and a generous pinch of salt. Cook for 3-4 mins stirring regularly ensuring nothing sticks to the bottom. Add the black pepper, salt, smoked paprika, nutritional yeast, cooked couscous, lemon juice and the tamari along with the chopped sage and thyme leaves and mix well. Cook for 2 mins stirring regularly. As it starts to stick to the bottom add wine to deglaze the pan. This simply means using the wine to incorporate the charred bits that are starting to stick to the pan, these are extremely flavourful so incorporating these will add more depth to your dish. Cook for 3-4 mins stirring regularly till the alcohol has burned off and the dish has come together. Roughly chop the toasted cashew nuts and walnuts and add to the dish and mix well. Set aside to cool a little while you assemble the dish.

6

Take some baking parchment and roll out your thawed vegan puff pastry. Using half the mushroom duxelle mixture Add a thin layer covering the pastry.

7

In another sheet of baking parchment add half the nut loaf filling and shape it so its about ¾ the length of the sheet of pastry in length and shape it into a round sausage shape. Compact it and add this to the centre of the mushroom coated pastry. If you divide the sheet of pastry into imaginary ⅓’s lengthwise the nut roast filling should go into the centre ⅓. Roll the edges of the pastry lengthwise to cover the filling. Carefully roll the pastry over so the seem is underneath. Tidy up the ends by cutting off any excess pastry and seal the wellington. Roll out any extra pastry and cut with some festival cutters and add to the top.

8

Using a pastry brush, brush the pastry so that it has a light coating of alternative milk.
Bake for 20-30 mins in the preheated oven until it starts to go golden and lovely and crispy.

9

Easiest way to cut this is using a serrated bread knife. Enjoy!

 

Ingredients

Ingredients
 3 tbsp olive oil
 1 large leek
 1 clove garlic
 50 g grated carrots
 1 small grated beet
 100 g tinned jackfruit
 100 g cooked wholemeal couscous/cooked quinoa/cooked rice
 2 tbsp tamari
 3 leaves fresh sage
 3 sprigs fresh thyme
 1 tsp salt
 ½ tsp black pepper
 ½ lemon - juice of
 ½ tsp smoked paprika
 4 tbsp nutritional yeast
 125 g chopped cashews
 150 g walnuts
 25 g dried cranberries
 3 tbsp ground flax seeds
 9 tbsp water
 100 ml white wine
 2 sheets of thawed vegan puff pastry
Duxelles
 300 g chopped mushrooms
 1 onion
 4 sprigs of thyme
 100 g chestnuts
 4 tbsp tamari
 4 tbsp non-dairy milk

Directions

Directions
1

Preheat the oven to 200 degrees C.

Duxelles
2

First step time to make the duxelle which is a fancy terms for a mushroom and onion herb base which will add an extra layer of flavour and also keep the filling moist when baked. Peel the onion and roughly chop. In a food processor add the mushrooms, the peeled onion, the cooked chestnuts, the thyme removed from its stalk and the tamari and blend till its smooth and homogenous.
Heat a wide bottomed pan and add 1 tbsp of oil to the pan. Once the pan is hot add the blended mushroom mix and cook stirring regularly for 5 minutes until it has reduced and thickened a little. Pour into a wide bowl and set aside to cool.

For the nut loaf filling
3

Cut the leek lengthwise and wash thoroughly to remove any sediment that hides inside the green of the leek. Chop into small rounds. Peel and finely chop the garlic. Grate the carrot and beetroot. Drain and rinse the jack fruit and chop into thin strips. Cook your couscous if you haven't already. Remove the sage leaves from the stalk and finely chop and remove the thyme from its woody stalk. Soak the ground flax seeds in the water and mix well and leave to sit for 5 mins until it coagulates.

4

Toast the cashew nuts and walnuts by baking on a baking tray in a preheated oven at 180 degrees for 6-10 mins until golden. Take out and leave to cool.

5

Heat a large wide bottomed non stick pan on high heat. Add 1 tbsp of oil and once hot add the chopped leek and garlic and fry stirring regularly for 4-5 mins. Add the grated carrot, beetroot and jack fruit and a generous pinch of salt. Cook for 3-4 mins stirring regularly ensuring nothing sticks to the bottom. Add the black pepper, salt, smoked paprika, nutritional yeast, cooked couscous, lemon juice and the tamari along with the chopped sage and thyme leaves and mix well. Cook for 2 mins stirring regularly. As it starts to stick to the bottom add wine to deglaze the pan. This simply means using the wine to incorporate the charred bits that are starting to stick to the pan, these are extremely flavourful so incorporating these will add more depth to your dish. Cook for 3-4 mins stirring regularly till the alcohol has burned off and the dish has come together. Roughly chop the toasted cashew nuts and walnuts and add to the dish and mix well. Set aside to cool a little while you assemble the dish.

6

Take some baking parchment and roll out your thawed vegan puff pastry. Using half the mushroom duxelle mixture Add a thin layer covering the pastry.

7

In another sheet of baking parchment add half the nut loaf filling and shape it so its about ¾ the length of the sheet of pastry in length and shape it into a round sausage shape. Compact it and add this to the centre of the mushroom coated pastry. If you divide the sheet of pastry into imaginary ⅓’s lengthwise the nut roast filling should go into the centre ⅓. Roll the edges of the pastry lengthwise to cover the filling. Carefully roll the pastry over so the seem is underneath. Tidy up the ends by cutting off any excess pastry and seal the wellington. Roll out any extra pastry and cut with some festival cutters and add to the top.

8

Using a pastry brush, brush the pastry so that it has a light coating of alternative milk.
Bake for 20-30 mins in the preheated oven until it starts to go golden and lovely and crispy.

9

Easiest way to cut this is using a serrated bread knife. Enjoy!

Nut Loaf Duxelles Wellington

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