N othing beats a hearty Sunday lunch banquet.
However if you’re vegan, you can feel short-changed when you pass up a gloriously roasted turkey or a fresh cut of beef and are met with a crumbly dry nut roast.
However, with veganism being the “single finest way” to reduce our ecological effect, exists a way to still consume delicious food and go meat-free?
Yes, according to Gousto, which has actually shared this vegan twist on a classic beef wellington.
Switching out beef for beetroot, this recipe is simple to make and it includes four of your five-a-day– so do not hesitate to tuck into a 2nd helping.
250g cooked beetroot
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8g soy sauce
20g onion marmalade
1 tsp dried sage
120g baby leaf spinach
160g chantenay carrots
80g chestnut mushrooms
30g panko breadcrumbs
5.5 g veggie stock mix
150g puff pastry
Knob of butter alternative
Pre-heat the oven to 200C/180C (fan)/ 395F/Gas 6 and boil a full kettle.
Chop the chestnut mushrooms extremely finely and then heat a big, wide-based pan (ideally non-stick) with a drizzle of olive oil over a high heat.
When hot, add the chopped mushrooms with a pinch of salt and cook for 3-4 minutes or till golden.
On the other hand, halve the chantenay carrots (no requirement to peel) and set them aside for later. Wash the spinach, then add it to a colander and put boiled water all over it so that it begins to wilt.
Rinse the wilted spinach under the cold tap. When cool, squeeze the water out of the spinach as much as you can, then chop it approximately.
Add the mushrooms to a bowl with the sliced spinach, panko breadcrumbs, soy sauce and dried sage and give everything an excellent blend– this is your mushroom stuffing.
Cut the puff pastry in half and fill the middle of each half with the mushroom stuffing. Then drain the beetroots and cut 2 in half.
Include the halved beetroot to the pastry squares and carefully wrap the pastry over the beetroot, making certain to press the edges together to form a loose seal. Utilize a fork to push down on the seal to bind it and brush with a little olive oil– these are your beetroot wellingtons.
Include the beetroot wellingtons to one side of a baking paper-lined baking tray and cut the staying beetroot into wedges and contribute to the opposite of the tray with the halved carrots.
Drizzle them with a little olive oil and a pinch of salt, then put the tray in the oven for 30 minutes or until the pastry is golden and the carrots are tender.
Whilst the wellingtons are cooking, peel the potatoes, chop them into big, bite-sized pieces and add to a pot of water with a generous pinch of salt. Bring to boil over a high heat, and then lower to a medium heat and cook for 12-15 minutes or until fork-tender. As soon as done, drain and go back to the pot to steam dry.
Dissolve the onion marmalade, Marmite and veggie stock mix in 250ml boiled water– this is your stock.
Return the mushroom pan to a medium heat with 15g of olive oil, then include the flour and cook for 1 minute or until a sandy paste remains. Gradually pour in the stock, stirring frequently, and cook for 5-6 min or until thickened– this is your onion gravy.
Return the potatoes to a low heat with a knob of butter alternative, season with a pinch of salt and mash until smooth. Add a splash of milk alternative if required. Serve the beetroot wellington with the mash, roasted carrots and beetroot to the side, then put over the onion gravy.