Vegan Wellington is a great vegan dish, packed with sweet potato, raisins, pine nuts and wild mushrooms. It doesn’t have rice, or lentils to bulk it out, so it’s quite a light course so best served with a pilaf and a selection of side vegetables such as Fried Aubergine, and Hummus. To make it easier, do use Jus Rol Shortcrust pastry which is dairy free. You can, of course, make your own dairy free pastry if you like.
- February 12, 2020
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- 1 Sweet Potato, diced
- 1/2 Aubergine, diced
- 1/2 cup Spinach
- 2 tbsp Raisins
- 2 tbsp Pine Nuts
- 1 onion thinly sliced with 1 tbsp dark brown sugar
- 60g wild or brown mushrooms
- 1 Pack of Jus Rol Dairy Free Shortcrust Pastry (Sheet rather than the brick is easier)
- Step 1
- First roast the Sweet Potato and Aubergine in a hot oven (200°C 400°F) for 20 minutes. After 10 minutes, flip the vegetables over to roast evenly
- Step 2
- Fry the onions on a low heat in a little oil sprinkled with the brown sugar until caramelized, about 20 minutes.
- Step 3
- Chop and fry the mushrooms in a little oil until coloured
- Step 4
- Rinse the Spinach and pop into a large pan to sweat for 2 minutes until slightly wilted but not ‘cooked’.
- Step 5
- Mix all the ingredients together and season with salt and pepper
- Step 6
- Set to one side to cool
- Step 7
- Roll out the pastry onto a board and flatten slightly with a rolling pin. Trim about 1/2 inch off the end and use to decorate your Wellington
- Step 8
- Arrange the filling down the center of the pastry sheet leaving 1/2 inch at the end and enough pastry at the sides to meet in the middle. Brush the sides of the pastry with a bit of non-dairy milk. Roll up the long sides, and press gently together to seal. Trim the ends if there seems a lot of pastry as you don’t want it too thick to cook. Fold over the short ends to seal
- Step 9
- Bake in a hot oven for 35-40 minutes until golden. Can we eaten cold the next day for lunch as well!