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Vegan roast butternut-and-chickpea curry

55 minutes

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Refined-sugar free pistachio-tahini date ice cream

Butternut recipes

Plant-based Wellington

40 minutes

5 of 23

Plant-based Wellington

Serves 6

Difficulty Medium

Prep Time 25 minutes

Cooking Time 40 minutes

Ingredients

For the filling:

400 g Woolworths Beyond Meatballs
1 medium onion, finely chopped
1 T paprika
1 T Woolworths steak rub
sea salt and freshly ground black pepper, to taste
4 T extra virgin olive oil

For the duxelles:

2 T extra virgin olive oil
200 g brown mushrooms, finely chopped
1 sprig thyme
sea salt and freshly ground black pepper, to taste

For the pastry:

4 large spinach leaves
Woolworths frozen puff pastry 2 x 400 g rolls, thawed
4 T oat milk

Method

1. Place all the filling ingredients except the olive oil in a bowl and mix until well combined. Shape the filling into a long rectangular shape.

2. Heat a pan and add the olive oil. Fry the filling until golden and crispy, about 2–3 minutes on each side, turning carefully. Remove from the heat and set aside.

3. To make the duxelles, heat the olive oil in a pan. Fry the mushrooms, thyme and seasoning for 5 minutes.

4. Blanch the spinach leaves in boiling water, then place in an ice bath. Place 1 roll puff pastry onto a floured surface and roll out a bit flatter. Pat dry the spinach leaves with kitchen paper and place a layer onto the pastry. Place the filling on top of the spinach, then top with a layer of the duxelles. Place the filling onto the duxelles.

5. Press the remaining duxelles around the filling and cover with the remaining spinach, patting dry if necessary.

6. Trim the pastry, leaving a 5 cm border around the edges. Brush the edges with a little oat milk. Carefully cover with the remaining pastry, pressing it down around the filling to expel any air. Press to seal the sides and cut away any excess pastry. Crimp the edges with a fork and plait some of the pastry offcuts.

7. Brush the sealed edges of the wellington with more oat milk. Carefully place the plait around the edges of the wellington and gently press down to secure. Lightly score the pastry, if desired.

8. Brush the wellington with the remaining oat milk. Preheat the oven to 180°C. Place the wellington on a lightly greased baking sheet lined with baking paper and bake for 15 minutes, or until the pastry is golden brown. Allow the wellington to stand for 5 minutes before slicing and serving.

Find more Christmas recipes here.

Photographs: Toby Murphy
Food assistant: Ellah Maepa

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Plant-based Wellington

Ingredients

Method