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Lavish Veggie Wellington

Ingredients

Veggie Wellington

Ingredients: Serves 10

  • 2 large sweet potatoes, cut into 2cm chunks
  • 1 sprig rosemary, leaves picked
  • 1 sprig thyme, leaves picked
  • 2 red onions, peeled and sliced
  • 100g chestnuts, peeled and chopped, optional
  • 2 slices sourdough bread
  • 1 lemon, zest and juice
  • 10g butter
  • 250g button mushrooms, finely sliced
  • 3 garlic cloves, peeled
  • 200g curly kale
  • 200g spinach
  • 50g opine nuts
  • 500g puff pastry
  • 1 egg
  • 2 tbsp milk
  • 3 pinches salt
  • 2 pinches pepper
  • 2 1/2 tbsp vegetable oil

Herby mash

  • 10 large Maris piper potatoes
  • 175g half fat crème fraîche
  • 25g butter
  • 2 tbsp parsley, chopped
  • 2 tbsp chives, chopped
  • 1 pinch salt
  • 1 pinch pepper
1. Preheat the oven to 200°C/gas mark 6
2. Add the sweet potato to a large roasting tray with a good splash of olive oil
  • 2 large sweet potatoes, cut into 2cm chunks
  • 1/2 tbsp of vegetable oil
3. Using a pestle and mortar, bash the rosemary and thyme lightly for 1-2 minutes to release the flavour. Scatter over the sweet potato with
  • 1 sprig of rosemary, leaves picked
  • 1 sprig of thyme, leaves picked
4. Cover the tray with tin foil and place in the oven for approximately 45 minutes until soft. Remove and allow to cool.
 
5. Meanwhile, place a saucepan over a medium heat and add a dash of olive oil. Once hot, add the onions along with a pinch of salt and pepper.
  • 1 tbsp of vegetable oil
  • 2 red onions, peeled and sliced
  • 1 pinch of salt
  • 1 pinch of pepper
6. Gently cook the onions, stirring occasionally until softened and lightly browned
 
7. Add the crumbled chestnuts to the pan and cook for further 2 minutes
  • 100g of chestnuts, peeled and chopped, optional
8. Toast the bread until dark and golden and drizzle with a small dash of olive oil. Tear into small chunks and set aside
  • 2 slices of sourdough bread
  • 1/2 tbsp of vegetable oil
9. Add the torn toast to the pan with the onions, stir to combine. Stir in the lemon zest and remove the pan from the heat
  • 1 lemon, zest and juice
10. For the mushrooms, melt the butter in a pan over a medium heat. Add the mushrooms and garlic and cook until all the liquid from the mushrooms has cooked off and they are soft
  • 10g of butter
  • 250g of button mushrooms, finely sliced
  • 3 garlic cloves, peeled
11. Squeeze in a little lemon juice. Remove the pan from the heat, pour the contents into a blender and blitz into a paste
  • 1 lemon, zest and juice
12. Bring a large pan of salted water to the boil. Tear the kale into small pieces and cook for 2 minutes, then add the spinach and cook for another 30 seconds. Drain and set aside
  • 1 pinch of salt
  • 200g of curly kale
  • 200g of spinach
13. In a bowl, mix the kale and spinach with the pine nuts, a dash of olive oil and a pinch of salt and pepper
  • 50g of pine nuts
  • 1/2 tbsp of vegetable oil
  • 1 pinch of salt
  • 1 pinch of pepper
14. Now assemble your Wellington. Roll out the puff pastry on a sheet of baking parchment until approximately 30cm x 40cm, then spread the mushroom mixture on top
  • 500g of puff pastry
15. Toss together the spinach, squash and onion-bread mixture. Spoon it in a thick line down the middle of the pastry, leaving a gap at either side so you can join up the edges of the Wellington
 
16. Hold one side of the baking parchment and lift it, with the pastry, towards the centre of the Wellington so the filling is half covered
 
17. Peel the baking parchment back, leaving the pastry in place, then repeat with the other side. The pastry should overlap in the middle
 
18. Beat the egg with the milk and brush it over the pastry to seal the join
  • 1 egg
  • 2 tbsp of milk
19. Fold up the ends so the filling doesn’t leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath. Brush all over with the remainder of the egg mix
 
20. Bake for 45 minutes until puffed up, golden brown and hot through the middle
 
21. Meanwhile, peel the potatoes and place in a large pot. Cover with cold water and bring to a gentle boil. Cook for approximately 12-15 minutes or until tender
  • 10 large Maris piper potatoes
22. Strain and allow to steam for 5 minutes. Tip back into the pot and mash together with the light crème fraîche, butter, salt and pepper
  • 175g of half fat crème fraîche
  • 25g of butter
  • 1 pinch of salt
  • 1 pinch of pepper
23. Using a wooden spoon, mix in the chives and parsley
  • 2 tbsp of parsley, chopped
  • 2 tbsp of chives, chopped
24. To serve, slice up the Wellington and serve on a bed of the herby mash and your preferred vegetarian gravy