Plant-Based 'Chicken' and Festive Stuffing Wellington
- Not too tricky
- 1:15 h
- 12 ingredients
As the trees are decorated and Mariah Carey blasts out our radios, we're getting into the festive spirit with this golden and delicious plant-based wellington, made with the Meatless Farm Plant-Based Chickenless Roast. This is the ultimate alternative to the traditional Christmas Dinner Turkey. With its incredible taste and texture and its high protein content, this Chickenless Roast is a no-brainer for the festive period. Check out this delicious vegan Christmas recipe and impress the whole family, meat eaters and all!
Serves: 6
Ingredients
For the wellington
- 1 Meatless Farm Plant-Based Chickenless Roast
- 1 jar of smooth & quality cranberry sauce
- 2 ready-rolled plant-based shortcrust pastry sheets
For the stuffing
- 1 red onion
- 3 garlic cloves
- 300g chestnut mushrooms
- 2 sprigs of fresh thyme
- 6 sage leaves
- 1 180g bag of pre-prepared chestnuts
- 100g wholemeal bread
- Salt & pepper to taste
- 1 tbsp olive oil
For the glaze
- plain flour to dust
- 50ml oat milk or any other plant-based milk
Before you start
Preheat oven to 200ºC, fan setting l Food processor l High sided frying pan | Large baking tray lined with parchment paper | Box grater | Mini Christmas cookie cutters (optional) | Rolling pin | Pastry brush
Step 1
Prepare the ingredients
- Peel and finely dice the red onion and garlic
- Grate the mushrooms with coarse side of the box grater
- Scrape the thyme leaves off the stalks between your thumb and forefinger
- Finely slice the sage leaves
Ingredients
- 1 red onion
- 3 garlic cloves
- 300g chestnut mushrooms
- 2 sprigs of fresh thyme
- 6 sage leaves
Step 2
Cook the base of the stuffing
- Warm the olive oil in a frying pan over a medium heat
- Add the diced onion, garlic and a pinch of salt to the pan and fry for 4-5 minutes
- Add the grated mushrooms and stir for 5-10 minutes until soft
- Add the thyme and sage and stir until nearly all the moisture has evaporated (approximately a further 3-4 minutes)
- Take the pan off the heat and leave to cool to room temperature
Ingredients
- Salt & pepper to taste
- 1 tbsp olive oil
Step 3
Prepare the stuffing
- Add the chestnuts and bread to the food processor and pulse into textured crumbs
- Add the crumb mixture to the pan and fold through (the mixture should be quite sticky and clumpy)
- Once everything has come together, leave to one side to cool until needed
Ingredients
- 1 180g bag of pre-prepared chestnuts
- 100g wholemeal bread
Step 4
Prepare the wellington
- Use a small sharp knife to cut a criss cross pattern all over the Meatless Farm Plant-Based Chickenless Roast
- Unroll one sheet of pastry on the baking sheet
- Spoon approximately ⅙ of the stuffing into the centre of the pastry sheet and place the Chickenless Roast on top
- Spoon the cranberry sauce onto the Chickenless Roast and use a butter knife to spread it all over
- Now carefully encase the cranberry sauce covered Chickenless Roast with the remaining stuffing, making sure it’s as smooth as possible
- Take the second sheet of pastry and neatly lay it over the prepared Chickenless Roast
- Use your hands to neatly press and seal the pastry around the Chickenless Roast
- Take a small knife and remove the excess pastry at the base of the wellington
Ingredients
- 1 Meatless Farm Plant-Based Chickenless Roast
- 1 jar of smooth & quality cranberry sauce
- 2 ready-rolled plant-based shortcrust pastry sheets
Step 5
Decorate the wellington & bake
- Take the leftover pastry and roll it into a ball
- Flour a clean surface and roll the ball of leftover pastry out into a ½ cm thick sheet
- Use the Christmas cookie cutters to cut out shapes
- Use a pastry brush to brush the wellington all over with oat milk
- Decorate the wellington with the shapes, brush the shapes so they don’t burn
- Remove the wellington from the oven and leave to rest for 5 minutes before cutting into slices and serving with the full Christmas dinner works!
Ingredients
- plain flour to dust
- 50ml oat milk or any other plant-based milk