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Vegan Beet Wellington

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

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.

 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
 75 g dry couscous
 1 sheet of puff pastry
 oil to brush

Preheat oven to 200 degrees Celsius


Cook couscous according to pack instructions.


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 the tamari and fry for 1 minute


Once the tamari has absorbed add the grated beetroot and carrot, along with the salt and pepper, and cook for 5 minutes, adding a few tablespoons of water if needed, stirring occasionally.


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, allow to cool before adding to the pastry.


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, so the seam side is down on the parchment paper.


Mark/score the top of the pastry as you’d like, using the back of a sharp knife so you do not cut through the pastry and brush with oil.


Bake in the oven for about 20 minutes or until golden brown and cooked through, slice and enjoy!