Vegan Wellington
This yummy vegan wellington roast Christmas dinner alternative from one of our lovely McCarthy Stone House Managers is sure to impress even the most dedicated meat eaters.
Recipes
Posted 29 November 2022
Prep: 30
easy
V
Vegetarian
Ingredients
- 1 cup oat milk
- Drizzle vegetable oil
- 2tbsp tomato ketchup
- 2 tbsp soy sauce
- 1 vegetable stock cube
- Pinch salt, pepper, rosemary, thyme, nutmeg
- 2 leeks – finely chopped
- 400g vacuum pack chestnuts – blended
- 1.5 cups breadcrumbs
- 250g ready-made vegan puff pastry
Method
- Over a high heat, stir the onions, garlic, soy mince, milk, oil, ketchup, soy sauce, veg stock cube, seasoning, stir and bring to a boil.
- Add leeks, turn down heat to medium, stir.
- Add blended chestnuts. Simmer for 5 mins.
- Add breadcrumbs to your preferred consistency. Take off heat. Let cool for 30 mins.
- Preheat oven to 180c (350f)
- Roll out pastry to a 33cm circle
- Place on a baking tray lined with grease proof paper,
- Place nut mixture in centre and form into bread shape. Score outer pastry circle with sharp knife and wrap over the roast, creating a braid.
- Glaze – mix 1 tbsp maple syrup with 1 tbsp oat milk and brush over roast. Bake in the middle of oven for approx. 45 mins.
