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Celebration wellington recipe

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Ingredients

Adjust Servings:
For the Roast
18 oz (500 g) vital gluten Wheat Flour
⅓ cup (45 g) Chickpea Flour /gram flour
5 tablespoons flavourless Coconut Oil
2 Banana Shallots , finely chopped
1 medium Leeks , finely chopped
5½ oz (150 g) Chestnut Mushrooms , finely chopped
5 oz (150 g) field or Portobello Mushrooms , finely chopped
6 Garlic cloves, finely chopped
2 teaspoons Garlic Powder
⅛ oz (3 g) dried Porcini Mushrooms or wild mushrooms, soaked in 100 ml/⅓ cup plus 1 tablespoon boiling water
1 tablespoon Tomato Puree /paste
2 teaspoons Sea Salt
½ tablespoon Marmite or other yeast extract
1½ tablespoons dark Soy Sauce
4 Bay leaves
1 small glass of robust red wine , such as Syrah (approx. 100 ml/⅓ cup plus 1 tablespoon)
150 ml plus 50 ml/⅔ cup plus 3½ tablespoons roasted Vegetable Broth
1 teaspoon Smoked Essence
1 teaspoon fine Sea Salt
For the Dry Rub
2 teaspoons freshly ground Black Pepper
2 teaspoons Paprika
1 teaspoon ground White Pepper
2 teaspoons dried mixed Herbs
For the Roasting Pan
scant 2 cups (450 ml) good-quality Vegetable Broth
2 small Onion , quartered, skins left on
1 small glass of robust red wine , such as Syrah (approx. 100 ml/⅓ cup plus 1 tablespoon)
2 tablespoons Soy Sauce
handful of fresh Thyme
2–3 fresh Rosemary sprigs
1 tablespoon Olive Oil or vegetable oil
1 tablespoon Balsamic vinegar
For the Pate
9 oz (250 g) field, Portobello Mushrooms or chestnut mushrooms, cleaned
handful of fresh Parsley
⅔ cup (80 g) Pecans , lightly toasted (or use walnuts)
3 tablespoons (40 g) vegan Margarine
Salt
ground White Pepper , to taste
To make the Pancakes
1 cup (125 g) minus 1 tablespoon plain/all-purpose Flour
1 flax Egg
1 cup (240 ml) unsweetened Soy Milk
flavourless Coconut Oil or vegetable oil, for frying
Vegetable Oil , for brushing
18-oz (1 x 500 g) packet of ready-made vegan Puff Pastry
4 tablespoons Soy Milk
1 teaspoon black Poppy Seeds
plain/all-purpose Flour , for dusting
1 large muslin/cheesecloth sheet, approx. 60 cm/24 inches square
twine or string for tying

Celebration wellington recipe

  • Serves 8
  • Medium

Ingredients

  • For the Roast

  • For the Dry Rub

  • For the Roasting Pan

  • For the Pate

  • To make the Pancakes

Directions

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They wanted an example of how vegan food can be as impressive as a meat roast, but wanted a recipe that was also fairly traditional and familiar for a range of dinner guests. The roast in the middle can also be served without all the pastry fanfare too, for a more straightforward Sunday dinner. I usually make at least two of the roasts, and freeze one for up to 2 months. The mushroom pâté is delicious as a dip or in a sandwich too. Definitely worth doubling the quantity, as it freezes well or keeps in the fridge for up to a week.

Steps

1
Done

For the roast, put the gluten and chickpea/gram flour in a large mixing bowl. Mix together and set aside.

2
Done

In a medium frying pan/skillet, add half the coconut oil, the shallots and leek, then place over a medium heat. Sauté for 7–9 minutes to soften the vegetables, then add the mushrooms and fresh and powdered garlic. Chop the soaked dried mushrooms and add them along with the soaking liquid to the pan. Cook for 6–7 minutes, then add the remaining coconut oil, tomato purée/paste, salt, Marmite/yeast extract, soy sauce, bay leaves, smoked essence and red wine. Bring to a simmer, stirring well, then reduce the liquid by half on a high heat for another 5–10 minutes, then set aside to cool.

3
Done

Preheat the oven to 180˚C (350˚F) Gas 4. Add all the roasting pan ingredients into a large, deep roasting pan and set aside.

4
Done

Add the mushroom mixture along with the 150 ml/⅔ cup vegetable stock to the gluten and chickpea/gram flour, mixing well to make a very stiff dough. Add a little more liquid if needed, depending on the flour density and mushrooms. The stiffer the dough, the firmer the texture of the vegan ‘meat’. Knead well for a few minutes to ensure it is well mixed. You can also use a stand mixer and dough hook for this. Roll the dough into a large, thick roast shape and then leave to rest for about 10 minutes.

5
Done

Mix together the dry rub ingredients and scatter on the work surface. Roll the dough in this dry rub, then lay on the lightly oiled muslin/cheesecloth and roll so the roast is snugly wrapped in the cloth. Tie each end with twine. Tie further loops around the roast to ensure it is fairly tightly wrapped and secure. Lay the roast in the roasting pan, cover the pan with foil and place in the oven for 2 hours. Turn once halfway through cooking. Remove the foil and return to the oven for further 30–40 minutes, then remove and set aside to cool slightly for about an hour. Then remove muslin/cheesecloth.

6
Done

Preheat the oven to 120˚C (250˚F) Gas ½. To make the pâté, lay the mushrooms on a dry baking sheet and place in the oven for 30–40 minutes, occasionally draining away the liquid from the baking sheet. Once roasted and fairly dry-looking, blitz together with the parsley, pecans and margarine using a food processor or stick blender. Season with salt and pepper to taste. Set aside in the fridge to chill.

7
Done

Make the pancakes by whisking together the flour, flax egg and soy milk. In a small frying pan/skillet, add a knob of coconut oil or a little veg oil and place over a high heat. Pour a small amount of batter into the pan, using a spatula to spread the batter thinly across the base of the pan. Cook for a few minutes on each side. Set aside to cool on paper towels. Repeat.

8
Done

Roll out the puff pastry to a rectangle of about 3–4 mm/⅛ inch thickness. Lay the pancakes over the top of the pastry, so they are slightly overlapping and cover most of the pastry apart from the edges. Thickly spread the mushroom pâté over the pancakes, then gently lay the roast in the centre. Wrap the pancake and pastry layers around the roast, using the soy milk to seal. Trim the pastry to make neatly folded ends. Glaze the outside of the pastry with soy milk. Sprinkle with poppy seeds, and score the pastry if you like. Set on a baking sheet and place in the oven at 180˚C (350˚F) Gas 4 for 20–30 minutes until pastry is puffed and crisp.

9
Done

Strain the roasting pan juices into a small pan and bring to a simmer with a little flour to thicken if needed. Once the roast is cooked, carve and serve.

daisy

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