Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

The Perfect Vegan Roast Dinner

The Perfect Vegan Roast Dinner
The Perfect Vegan Roast Dinner

Sundays are good days because Sundays are the day roast dinners are usually nommed. If you’re after some inspiration for a bang tidy roast dinner, this recipe, from our newest book Healthy Vegan, will help you out! Happy Cooking!

Ingredients
Method

Ingredients

Mushroom Wellington Parcels

  • 4 large chestnut mushrooms
  • 1 small red onion
  • 2 cloves garlic
  • 150g chestnut mushrooms
  • 2 sprigs rosemary
  • 3 sprigs fresh thyme
  • 30ml white wine
  • 80g vacuum packed pre-cooked chestnuts (we used Merchant Gourmet)
  • 50g pecans
  • 1 slice (50g) wholemeal bread
  • 4 sheets vegan filo pastry (we used Jus Rol)
  • Salt and pepper to taste
  • Low fat cooking spray

Roast Veggies

  • 6 medium Maris piper potatoes, or other floury potato (approx. 1kg)
  • 3 medium carrots (approx. 300g)
  • 3 medium parsnips (approx. 275g)
  • 150g Brussels sprouts
  • 1 tbsp olive oil
  • Salt and pepper to taste

Rich Gravy

  • 1 tbsp olive oil
  • 2 small red onions
  • 2 cloves garlic
  • 1 tbsp cornflour
  • 1 tbsp tomato puree
  • 1 tsp marmite
  • 1 tsp maple syrup
  • 300ml red wine
  • 350ml vegetable stock
  • 350ml water
  • Salt and pepper to taste

Method

  1. 1.

    Preheat oven to 180°C | Line a baking tray 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 the 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 1 large clove garlic into a bowl, add a pinch of salt and pepper, a drizzle of oil and stir together | Place the 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 | 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


    Now, continue the roasting process | 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 your dinner | 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!