Vegetarian Festive Feast Recipe

Prepare filling

Heat a large skillet over medium-high heat and add 2 tbsp olive oil. Add the sliced leek and sauté 4–5 minutes until soft. Add the minced garlic and cook 30 seconds until fragrant. Add chopped mushrooms and sauté 8–10 minutes, stirring often, until most moisture has evaporated and mushrooms are nicely browned. Season with 1 tsp salt and 3/4 tsp black pepper while cooking.

Stir in the soy sauce, balsamic vinegar, Dijon mustard, thyme, and rosemary. Cook 2 minutes more to concentrate flavors. Remove from heat and let cool 5 minutes.

In a large bowl combine the cooked mushroom mixture, cooked lentils (1.5 cups), toasted chopped walnuts (1/2 cup), and breadcrumbs (1 cup). Mix thoroughly; the breadcrumbs will absorb some moisture and bind the filling. Taste and adjust seasoning.

Assemble Wellington

Preheat oven to 200°C (400°F). On a lightly floured surface, roll one sheet of puff pastry slightly to even the thickness. Place the filling as a loaf shape down the center of the pastry, leaving a 2–3 cm border. If using the chestnut stuffing as a layer, press a thin layer of stuffing onto the lentil mixture first. Brush the pastry edges with beaten egg (1 large) or water for vegan. Fold the long sides over the filling, then fold the ends under to seal, making a neat log. Place seam-side down on a parchment-lined baking sheet. Brush top with remaining egg wash (or plant milk). Chill 10–15 minutes to help pastry hold shape.

Score the top lightly for decoration if desired. Bake in the preheated oven 35–45 minutes until the pastry is deep golden brown and internal temperature feels hot; if the pastry browns too quickly, tent loosely with foil. Allow Wellington to rest 10 minutes before slicing to keep slices clean.

In a skillet, melt 4 tbsp butter over medium heat. Add diced onion and celery and sauté 6–8 minutes until translucent. Add chopped chestnuts and cook 2 minutes to warm.

Place cubed bread (6 cups) in a large bowl. Add the sautéed vegetables and chestnuts, plus chopped parsley (1/2 cup) and sage (1 tbsp). Pour 2 cups warmed vegetable broth gradually, tossing until bread is moistened but not soggy. Season with 3/4 tsp salt and 1/2 tsp pepper. If using inside Wellington, press into a flat layer and use a portion as directed above. If serving as a side, transfer to a buttered baking dish and bake at 180°C (350°F) for 20–25 minutes until top is crisp and heated through.

Preheat oven to 200°C (400°F) (you can roast these while Wellington bakes). Toss 900 g mixed root vegetables with 3 tbsp olive oil, 1 tbsp maple syrup, 1 tsp salt, 1/2 tsp pepper and the thyme sprigs so oil coats evenly.

Spread vegetables in a single layer on a rimmed baking sheet. Roast 30–40 minutes, turning once halfway through, until edges are caramelized and vegetables are tender. Remove thyme sprigs before serving and transfer to a warm serving dish.

Place the 1500 g potato chunks and 4 whole garlic cloves in a large pot and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a boil, then simmer 15–20 minutes until potatoes are very tender when pierced.

Drain well and return potatoes and garlic to the pot. Add 4 tbsp butter and 1 cup warm milk. Mash using a potato masher or ricer until smooth and creamy. Season with 1.5 tsp salt and 1/2 tsp black pepper, adjust to taste. Keep warm until serving.

Combine 2 cups cranberries, 1 cup sugar, 125 ml orange juice, 1 tbsp orange zest and 1/4 tsp cinnamon in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve sugar.

Simmer gently 10–12 minutes until cranberries burst and sauce thickens. Remove from heat and cool slightly; it will thicken more as it cools. Transfer to a serving bowl or refrigerate covered up to 3 days.

In a saucepan, melt 2 tbsp butter over medium heat. Add the finely chopped shallot and sauté 2–3 minutes until soft. Add 150 g sliced mushrooms and cook 5–7 minutes until browned.

Add 500 ml vegetable stock and 1 tbsp soy sauce, bring to a simmer for 6–8 minutes to concentrate the flavor. Mix 1 tbsp cornstarch with 2 tbsp water to make a slurry and whisk into the simmering gravy. Cook 1–2 minutes until glossy and thickened. Season with 1/2 tsp salt and 1/4 tsp pepper, taste and adjust. Keep warm until serving.

Whisk together 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), 1/4 tsp salt and 1/4 tsp pepper in a small bowl or jar. Taste and adjust acidity or sweetness.

In a large salad bowl toss 6 cups mixed greens with half the vinaigrette. Top with 1/2 cup pomegranate arils and 1/3 cup toasted sliced almonds. Serve remaining dressing on the side.

Slice the rested Wellington into generous 2–3 cm slices. Arrange on a warm platter with roasted vegetables, mashed potatoes and chestnut stuffing alongside. Spoon mushroom gravy into a small jug and cranberry-orange sauce into a bowl for guests to serve themselves.

Sprinkle chopped fresh parsley and toasted walnut pieces over the Wellington and vegetables for color and crunch. Garnish the salad with a few extra pomegranate arils if desired. Serve immediately.