Giant vegan wellington

Giant Vegan Wellington

Giant Vegan Wellington

Total Time1 hr 30 mins
Course: Main Course
Keyword: Vegan, Wellington
Servings: 6 people
Calories: 774kcal

Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic finely chopped
  • 250g kale tough stalks removed
  • 250g pack cooked beetroot thinly sliced
  • roasted red peppers from a jar 3 drained and halved

PASTRY

  • 500g plain flour plus extra for dusting
  • 210ml olive oil
  • 7 tbsp aquafaba see notes below

STUFFING

  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 150g swede coarsely grated
  • 2 cloves garlic finely chopped
  • thyme a few sprigs leaves stripped
  • nutmeg a good grating
  • 200g ready-cooked puy lentils
  • 1 apple coarsely grated
  • 30g hazelnuts toasted and finely chopped
  • 50g breadcrumbs
  • 1 lemon zested

GLAZE

  • 1 tsp Marmite

GRAVY

  • tbsp vegetable oil
  • 1 shallot finely chopped
  • 100ml brandy
  • 1 tbsp pink peppercorns lightly crushed
  • 3 tbsp vegan gravy granules
  • 50ml soya cream

Instructions

  • To make the pastry, mix the flour with 1 tsp salt then stir in the olive oil and 5 or 6 tbsp of aquafaba until it comes together as a dough, then knead lightly for 30 seconds. Cut 1/3 of the pastry from the block, then wrap and chill both blocks for 30 minutes.
  • Meanwhile, make the stuffing. Heat the olive oil in a frying pan and cook the onion and swede for 5-10 minutes or until soft. Add the garlic, thyme and nutmeg, and cook for a further minute. Tip in the cooked lentils, apple and hazelnuts, and cook for 1 minute before stirring through the breadcrumbs and lemon zest. Cool.
  • Heat 1 tbsp olive oil in a large pan and cook the chopped garlic for 2 minutes until fragrant. Add the kale and a splash of boiling water, and cook until the kale has wilted and the water has evaporated. Season and cool.
  • On a lightly floured piece of baking paper, roll out the 1/3 of pastry to a 25cm x 15cm rectangle, then slide onto a baking sheet. Spoon ½ of the stuffing onto the pastry in an even layer, leaving a 1cm border. Add ½ of the kale mixture, ½ of the beetroot slices and all the pepper slices, so that you have clear layers. Spoon the remaining stuffing mix on top of this, then repeat with the remaining beetroot and kale.
  • On another lightly floured piece of baking paper, roll out the remaining pastry to a 35cm x 30cm rectangle. Carefully flip the pastry onto the wellington and peel off the baking paper. Use your hands to mould the pastry round so it is tight to the filling. Use your finger and thumb to crimp the edges of the pastry so it’s completely encased, then trim any excess. Roll out any excess pastry and decorate, if you like. Chill for 30 minutes.
  • Heat the oven to 200C/fan 180C/gas 6. Mix the Marmite with 1 tbsp aquafaba and use this to glaze the entire wellington. Put into the oven for 25-30 minutes or until the pastry is crisp and golden.
  • To make the gravy, heat the vegetable oil in a small pan and cook the shallot for 5 minutes until soft. Tip in the brandy and pink peppercorns. Mix the gravy granules with 350ml water and pour in. Simmer for 5 minutes until thickened slightly, then stir through the soya cream. Keep warm but do not boil. Cut the wellington into thick slices and serve with the gravy.

Notes

Aquafaba is the starchy liquid from a tin of chickpeas – it will help bind the pastry, a little like egg white.

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