CategoryDifficultyBeginner

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.

Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins

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.

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

1

Preheat oven to 200 degrees Celsius

2

Add 1 tbsp oil to a pan on a high heat

3

Once heated, add the onion and garlic. Fry for about 2 minutes or until golden

4

Add in the mushrooms and fry for about 1 minute before adding tamari

5

Mix through and fry for 1 minute

6

Once the tamari has absorbed add the grated beetroot and carrot, along with the salt and pepper

7

Next add the cashew and continue to mix through until everything starts to stick to the bottom of the pan

8

Take the pan off the heat and add the sage and thyme along with the couscous and mix all together

9

Take 1 sheet of puff pastry and add your mixture along the centre of the sheet in a cylindrical shape

10

Wrap the filling tightly with the pastry and flip over

11

Brush with oil and mark the top as you’d like

12

Bake in the oven for about 20 minutes or until golden

Ingredients

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

Directions

1

Preheat oven to 200 degrees Celsius

2

Add 1 tbsp oil to a pan on a high heat

3

Once heated, add the onion and garlic. Fry for about 2 minutes or until golden

4

Add in the mushrooms and fry for about 1 minute before adding tamari

5

Mix through and fry for 1 minute

6

Once the tamari has absorbed add the grated beetroot and carrot, along with the salt and pepper

7

Next add the cashew and continue to mix through until everything starts to stick to the bottom of the pan

8

Take the pan off the heat and add the sage and thyme along with the couscous and mix all together

9

Take 1 sheet of puff pastry and add your mixture along the centre of the sheet in a cylindrical shape

10

Wrap the filling tightly with the pastry and flip over

11

Brush with oil and mark the top as you’d like

12

Bake in the oven for about 20 minutes or until golden

Vegan Beet Wellington

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