Vegan Nut Roast Wellington Recipe
A twist on the traditional Wellington filled with butternut squash, button mushrooms, carrots, broccoli, and spring onions, with instructions for making a vegan gravy.
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Ingredients
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Vegan Nut Roast Wellington Ingredients
Method
Preparation and Cooking Instructions
- 1
Prepare the Filling
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- 2
- 3
Season the Mixture
Stir in chopped walnuts, oats, nutmeg, salt, and pepper. Mix thoroughly and remove from heat. Let the mixture cool.
- 4
Prepare the Pastry
Preheat the oven to 200°C (400°F). Roll out the vegan puff pastry on a floured surface and cut into a rectangle large enough to wrap the filling.
- 5
Assemble the Wellington
Place the cooled nut and vegetable mixture in the center of the puff pastry. Fold the pastry over the filling to encase it completely, sealing the edges with a fork.
- 6
Bake
Place the Wellington on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown.
- 7
Make Vegan Gravy
In a saucepan, combine 2 cups vegetable broth, 2 tablespoons soy sauce, 1 tablespoon cornstarch mixed with 2 tablespoons water, and season to taste. Bring to a simmer until thickened.
- 8
Serve
Slice the Wellington and serve with the vegan gravy on the side.
