The Perfect Plant-Based Roast Dinner
The humble Wellington. Named after Arthur Wellesley, Duke of Wellington, vanquisher of Napoleon, prime minister of Britain and populariser of the eponymous rubber boot, it makes for one mighty plant-based Sunday lunch dish. Of course, the traditional is not vegan but, BOSH! being BOSH! we made our scrumptious plant-based beef wellington version- and trust us, t_his one_ - is ruddy marvellous. The Marmite gives it a _superbly _tasty shot of richness. More British than Mr Bean. If you're looking for plant-based roast dinner options.. HERE IS YOUR ANSWER.
Serves
Ingredients
For the mushroom wellington parcels
<item-todo-done>4 large chestnut mushrooms<item-todo-done><item-todo-done>2 clove garlic cloves<item-todo-done><item-todo-done>150g chestnut mushrooms<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>2 sprigs of rosemary<item-todo-done><item-todo-done>3 sprigs of thyme<item-todo-done><item-todo-done>30ml white wine<item-todo-done><item-todo-done>80g vacuum packed chestnuts<item-todo-done><item-todo-done>50g pecans<item-todo-done><item-todo-done>1 slice of wholemeal bread<item-todo-done><item-todo-done>4 sheets of plant-based filo pastry - we use Jus Roll<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> low-fat cooking oil spray<item-todo-done>
For the roast veggies
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>6 medium Maris Piper potatoes - or other floury potato, approx 1kg<item-todo-done><item-todo-done>3 medium carrots - approx. 300g<item-todo-done><item-todo-done>3 medium parsnips - approx 275g<item-todo-done><item-todo-done>150g Brussels sprouts<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> chilli flakes to taste<item-todo-done>
For the rich gravy
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp cornflour<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>1 tsp Marmite<item-todo-done><item-todo-done>1 tsp maple syrup<item-todo-done><item-todo-done>2 small red onions<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>300ml red wine<item-todo-done><item-todo-done>350ml vegetable stock<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>350ml water<item-todo-done>
Before you start
Preheat oven to 180°C | 3 baking trays lined with parchment paper | Fine grater | Large frying pan | Food processor
First, prepare the roast vegetables
- Peel and cut the potatoes into quarters
- Trim, peel and cut the carrots and parsnips into small, similar sized batons
- Trim the brussels sprouts
- Place the potatoes and a pinch of salt in a pan, cover with cold water, put the pan on the stove over a high heat, bring to the boil and simmer for 6-7 minutes until slightly tender
- Drain the potatoes and let them steam dry for 2-3 minutes, shaking the pan gently to fluff the edges
- Add the olive oil and pinches of salt, pepper and chilli flakes to a bowl
- Add the potatoes, carrots and parsnips to the bowl and toss to cover
- Take the potatoes out of the bowl, place them on one side of the baking tray, put the tray to one side
- Add the Brussels sprouts to the bowl with the carrots and parsnips and toss to coat
Now prepare your gravy
- Peel and finely slice the red onion
- Peel and grate the garlic
- Prepare the stock
- Warm 1 tbsp olive oil in a saucepan over a medium heat
- Add the onion and a small pinch of salt to the pan and stir for 5-6 minutes
- Add the garlic and stir for 1 minute
- Combine the cornflour with 2 tbsp water in a cup and stir to make a slurry
- Add the slurry to the pan along with the tomato puree, marmite and maple syrup and stir to combine
- Add the red wine to the pan and stir for 3-4 minutes to reduce
- Add the vegetable stock to the pan, stir, increase the heat and simmer for 10-15 minutes to thicken, stirring occasionally to prevent catching
- Taste the gravy, season to perfection with salt and pepper and set the pan to one side (if you prefer a smooth gravy, sieve and catch the onions)
Now, while the gravy is reducing, prepare the mushrooms
- Grate one large clove garlic into a bowl, add a pinch of salt and pepper, a drizzle of oil and stir together
- Place the large chestnut mushrooms on a lined baking tray facing up
- Rub the garlic paste into the gills of the mushrooms
- Put the mushrooms in the oven and bake for 10-12 minutes
- Remove the tray from the oven and set the mushrooms to one side
While the mushrooms are cooking, prepare the first part of your wellington filling
- Peel and halve the red onion
- Peel the garlic cloves
- Put the red onion, garlic and chestnut mushrooms in a food processor and blitz into a fine mince
- Remove the mince from the food processor and put to one side
- Remove the leaves from 1 sprig of rosemary, 2 sprigs fresh thyme and finely slice
- Put the chestnuts, pecans and wholemeal bread in the blender and blitz to form a textured filling
Now, start the roasting process
- Put the tray with the potatoes on it in the oven and roast for 40 minutes
Carry on building the wellington parcels
- Warm a teaspoon of olive oil in a frying pan over a medium heat
- If the onion and mushroom mixture has released excess juice, drain quickly in a sieve
- Add the mixture to the pan with a pinch of salt and stir for 4-5 minutes
- Add the thyme and rosemary and stir for 1 minute
- Add the white wine to the pan and stir for 3-4 minutes, then take the pan off the heat
- Add the chestnut, pecan and bread mixture to the pan and fold it into the rest of the ingredients to form a thick ball of filling
- Taste and season to perfection with salt and pepper
- Take the roasting tray out of the oven, turn the potatoes and put the carrot and parsnips on the tray
- Put the tray back in the oven for 20 minutes
Now, build your wellington parcels
- Cut your pastry sheets in half so you have 8 squares
- Lay the sheets out so they are overlapping at different angles to form stars
- Divide the filling into 8 equal pieces, roll one of the pieces into a ball, place one ball in the centre of the pastry star and press it to form a 1cm thick dIsc
- Take one of the large chestnut mushrooms and place it in the centre of the disc
- Take another piece of the filling, roll it into a ball and flatten it out into a 1cm thick disc between your hands
- Place the disc of filling on top of the mushroom, mould the two pieces of filling around the mushroom to form a ball, ensuring the edges are sealed
- Pull the exposed sheets of filo pastry up around the ball and twist the tops together so the wellington pastry parcel is tightly wrapped, be careful not to rip the pastry
- Spray the top of the pastry parcels with a little cooking spray
- Repeat this process with the remaining ingredients so you have 4 parcels
Now, complete the roasting process
- Take the tray out of the oven, add the brussels sprouts to the vegetable roasting tray
- Add the Wellington Filo Parcels to a separate tray and put the trays back in the oven for 20 minutes until all the vegetables are well roasted and the parcels are golden and crispy
Prepare to serve!
- Warm the gravy through so it's hot and gently steaming
- Remove the trays from the oven, plate up the Wellington Filo Parcels and roasted vegetables, pour over the gravy and serve immediately