Vegan Wellington...

Nut Free Soy Free Dairy Free Cruelty Free

This past xmas was our first as vegans and all I saw and heard was nut roast this and nut roast that - now I'm not saying nut roasts aren't nice, but I just wasn't feeling it, so I went on a search to find different types of vegan roasts that I could tweak to add in all the stuff we like best.

This is what I came up with in the end:

I used Jus-rol puff pastry, as no-one has the time to make pastry from scratch on xmas day ( or ever? ) so that was my cheat.

Ingredients:

1 sheet of vegan puff pasty

1 small onion

2 cloves garlic

2 handfuls of mushrooms - chopped

1 medium carrot

1 cup cooked kidney beans

1 cup cooked black beans

1 cup cooked puy lentils

1 cup oats

2 tbsp tamari

2 tbsp balsamic vinegar

2 tbsp mixed dried herbs

4 tbsp nutritional yeast

Salt & Black pepper to taste

Method:

1. Preheat oven to 180C

2. Saute the carrot, onion, garlic and mushrooms in a little bit of water with 1 Tbsp of tamari, and 1 Tbsp of balsamic, until soft. And then blend this mixture until smooth - this is going to act as our glue mixture.

3. Rinse the beans well if using canned beans and place them in a large bowl with the rest of the ingredients, including the blended mixture.

4. Mix everything together well.

5. Transfer the mixture onto your rolled out pastry and shape it into a loaf.

6. Cover the loaf in pastry and just make sure there are no open bits, I realised after I had finished that it would have been easier to build the loaf vertically if the pastry is laying horizontally (if that makes sense).

7. Then use the off cuts to create a design - I went for the obvious xmas choice, holly leaves.

8. We don't baste our pastry with anything as it always comes out nice and golden brown, but if you want to, a bit of plant milk will work fine.

9. Then pop it in the oven for 25 - 30 mins or until the pastry is cooked through.

Serve as you would any roast - crispy roast potatoes, steamed rice, roasted/steamed veggies and lush gravy.

#Vegan