#MeatFreeMonday – Vegan Roast Wellington
It’s December, which means its officially the festive season and you can’t get through the festive period without a good roast! If you’re veggie then nut roast is always a great option but sometimes you want something different so we wanted to share the Vegan Roast Wellington recipe today! If you’re looking for even more inspirational vegan recipes and dishes then get to the Bristol Viva Vegan Festival on Sunday the 9th.
Recipe from Ordinary Vegan
VEGAN ROAST WELLINGTON
A vegan wellington recipe that is a labour of love but well worth it for special evening or holiday meal.
Duxelles (mushroom mixture)
10-12 ounces chopped white and cremini mushrooms (Button & or Chestnut Mushrooms)
1 garlic clove, chopped
¼ cup walnuts
3-5 chestnuts, cooked, peeled and chopped (You can also get tinned chestnut mushrooms)
2 teaspoons of fresh thyme
salt & ground black pepper
2 cups cooked lentils
1 cup cooked quinoa
¼ cup vegetable broth for sautéing
1 cup onion, chopped
¾ cup celery, chopped
3 cloves garlic, chopped
1 cup bread crumbs
2 teaspoons of fresh chopped thyme
2 teaspoons of fresh chopped sage
1 teaspoon of fresh chopped rosemary
1 teaspoon of dried basil
2 tablespoons of fresh chopped parsley
½ teaspoon of dried oregano
½ teaspoon of salt
¼ teaspoon of ground black pepper
2 flax eggs (or Bob’s Red Mill Egg Replacer)
1 tablespoon dijon mustard
1 tablespoon apple cider
1 large eggplant
1 tablespoon spicy brown mustard
1 large frozen vegan pie crust (thawed) or fresh vegan pastry dough
2 tablespoons vegan butter
1 tablespoon vegetable oil
Bring a small saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and chop chestnuts. Set aside.
Place the garlic, mushrooms and walnuts in a food processor. Pulse until finely chopped. Add the chopped chestnuts and thyme. Cook in a dry hot pan to intensify the flavors and remove the water from the mushrooms. This will take about 7-10 minutes. When all the water has been fried off, remove and refrigerate until assembly.
Heat vegetable broth over medium-heat in a large non-stick saute pan.
Add onions and celery and cook until soft and translucent.
Add garlic, thyme, sage, basil, oregano and saute another minute or two. Add a little more vegetable broth if the vegetables are sticking. Remove from heat.
Meanwhile, make flax eggs by whisking together 2 tablespoons of ground flax seed with 5 tablespoons of water. Put in refrigerator for 10 minutes or more to thicken.
In a large bowl mash the lentils. Add the quinoa and combine. Add the onion mixture, bread crumbs, parsley, salt, pepper, flax egg mixture, dijon mustard and apple cider. Combine. Add more bread crumbs if needed to hold the loaf together. Taste for seasonings. Add more herbs or salt and pepper if needed. Set aside.
Peel the eggplant. Cut off the stem and slice a small piece off the base giving you a stable ground so it can stand upright. Using a very sharp knife, slice down lengthwise into long thin slices from the top to the bottom. As thin as possible. Place on a plate. Season with salt and pepper and lightly brush with olive oil. Set aside.
Now start assembling the wellington.
In the middle of a large piece of plastic wrap, lay and overlap the eggplant slices diagonally. Leave about an inch of space between the ends of plastic wrap or measure depending on size of pastry dough. Spread the mushroom filling evenly and thinly over the eggplant, a half inch from the ends.
Brush the mushroom filling with a little spicy brown mustard.
Next lay the loaf mixture over the mushroom and eggplant and form into a loaf / cylinder.
Very carefully, fold the front of the wrap over the mixture and begin to carefully roll like you are forming a tight burrito. Twist the ends. Place in the cylinder in the refrigerator for 15 minutes to firm up.
Roll out you thawed pie dough a couple of rolls with the rolling pin. Lay the dough on a large piece of plastic wrap.
Remove the wrap carefully from the cylinder. Lay the cylinder in the middle of the dough and carefully roll the dough tightly until the two ends meet over the cylinder.Trim off any excess pastry dough. Twist the ends together to ensure the lentil mixture is completely sealed into the pastry.
Now to set it perfectly, roll the plastic wrap over the cylinder and roll it tight into a burrito shape, twisting the ends. Place in refrigerator for 15 minutes or overnight.
Pre-heat oven to 350 degrees F.
Remove the cylinder from the refrigerator. Carefully remove the plastic wrap. Combine the butter and oil and brush lightly over the entire cylinder.
Place on a baking sheet into the 350 degree oven for 25-30 minutes or until golden brown.
Let it rest for 15 minutes before cutting.
Recipe & assembly images can be found here.