Vegan chestnut and butter bean wellington recipe
This delicious vegan take on the Christmas classic can be made and chilled for up to three days before serving. If you're looking to save even more time, it can be frozen for three months. If frozen, allow it to thaw completely and then make sure it's thoroughly reheated.
Ingredients
- 500 g vegan puff or shortcrust pastry, in a block
- 1 handful flour, for rolling out
- 17.6 oz vegan puff or shortcrust pastry, in a block
- 1 handful flour, for rolling out
- 17.6 oz vegan puff or shortcrust pastry, in a block
- 1 handful flour, for rolling out
- 50 g sun-dried tomatoes (oil reserved), drained and chopped
- 1 onion, chopped
- 300 g cooked chestnuts, mashed
- 400 g butter beans, drained and mashed
- 2 tsp fresh thyme leaves, chopped
- 50 g ready-to-eat prunes, chopped
- 1 tsp mild curry powder
- 100 g chopped mixed nuts
- 1.8 oz sun-dried tomatoes (oil reserved), drained and chopped
- 1 onion, chopped
- 10.6 oz cooked chestnuts, mashed
- 14.1 oz butter beans, drained and mashed
- 2 tsp fresh thyme leaves, chopped
- 1.8 oz ready-to-eat prunes, chopped
- 1 tsp mild curry powder
- 3.5 oz chopped mixed nuts
- 1.8 oz sun-dried tomatoes (oil reserved), drained and chopped
- 1 onion, chopped
- 10.6 oz cooked chestnuts, mashed
- 14.1 oz butter beans, drained and mashed
- 2 tsp fresh thyme leaves, chopped
- 1.8 oz ready-to-eat prunes, chopped
- 1 tsp mild curry powder
- 3.5 oz chopped mixed nuts
- 400 g mixed mushrooms, chopped
- 2 cloves of garlic, finely chopped
- 2 tsp soy sauce
- 200 g frozen spinach
- 1 lemon, juice and half zest only
- 14.1 oz mixed mushrooms, chopped
- 2 cloves of garlic, finely chopped
- 2 tsp soy sauce
- 7.1 oz frozen spinach
- 1 lemon, juice and half zest only
- 14.1 oz mixed mushrooms, chopped
- 2 cloves of garlic, finely chopped
- 2 tsp soy sauce
- 7.1 oz frozen spinach
- 1 lemon, juice and half zest only
- 2 tbsp soya milk
- 2 tbsp soya milk
- 2 tbsp soya milk
Details
- Cuisine: Christmas
- Recipe Type: Vegan
- Difficulty: Medium
- Preparation Time: 25 mins
- Cooking Time: 75 mins
- Serves: 6
Step-by-step
- Preheat the oven to 180°C (350°F/Gas Mark 4).
- Roll out the pastry on a lightly floured surface to a rectangle measuring 40cm x 30cm (15 3/4 in x 11 13/16 in). Cover and refrigerate until needed.
- To make the inner filling, heat a little of the sun-dried tomato oil (save some for later) in your largest frying pan and gently fry the onion for five minutes.
- Add the remaining inner filling ingredients, except the seasoning, and cook for another 10 minutes over a low heat, stirring often. The mixture should be fairly dry and hold together. Season to taste and set aside to cool.
- To make the outer filling, use the rest of the tomato oil to fry the mushrooms and garlic for five minutes.
- Add the soy sauce, spinach, the lemon zest and juice. Cook for 10 minutes, or until all of the moisture has evaporated. Allow to cool.
- To assemble the wellington, line a baking sheet with greaseproof paper and transfer the pastry to it.
- With the long edge facing you, use the back of a table knife to lightly mark the pastry in half horizontally, giving two long rectangles.
- Place the inner filling in the top rectangle, leaving a 3 cm (1 in) border around the edges, and form it into a sausage shape.
- Pat the mushroom and spinach layer all over the filling to form the outer filling.
- Brush the pastry borders with a little water. Fold the lower half of the pastry over to enclose the fillings and press all around to seal, then crimp the ends with a fork.
- Brush with the soya milk and bake for 45 minutes or until golden.
This recipe is courtesy of The Vegetarian Society.
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