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Vegan Nut Roast Wellington

BSK nut roast wellington
BSK nut roast wellington

Cooking instructions

For the Crepes

  1. Mix the almond milk and flour in a large bowl until smooth. Add the chopped chives and leave to rest for ten minutes.
  2. Once rested, use a non-stick pan to make four crepes. Leave them to cool.

For the Nut Roast

  1. Peel, dice, and boil the potatoes until soft. Strain the water and mash the potatoes. Add seasoning and the paprika to taste. Chill the mash.
  2. Oil and season the carrots and butternut squash. Cook them on a baking tray at 180c until soft. Once they are cooked, leave to chill.
  3. Rinse the quinoa in cold water, then add it to a saucepan and cover it with double the amount of water to quinoa.
  4. Put the saucepan onto a medium heat and bring to the boil. Simmer until the quinoa is tender and the liquid is absorbed. Once cooked, chill the quinoa.
  5. Cut the Romanesco broccoli into small florets, then blanch them for 2 minutes in boiling salted water. Remove the florets and immediately chill in a bowl of ice and water.  
  6. Once all of the cooked ingredients for the filling are cold, combine them together in the mash potato and add the nuts, sliced spring onion, button mushrooms and divide the mixture into 500g balls.
  7. Once the mixture is divided, shape into a wellington and wrap each tightly in a crepe. Then wrap tightly in vegan puff pastry, score the pastry and store in the fridge.
  8. Place the nut roast on a tray and cook it in a preheated oven at 200 c for 25/30 minutes.

For the Vegan Gravy

  1. Roast all the vegetables together in a preheated oven at 200c until caramelised
  2. Warm up a large saucepan and add the oil. When hot, add all of the roasted vegetables, deglaze the pan with the red wine, and let the alcohol evaporate.
  3. Add the water and let it simmer until the gravy has reduced by half.
  4. Remove the carrot and blitz everything with a hand blender until very smooth.
  5. If it is too liquid, continue to reduce the gravy until it is velvety and lightly coats the back of a spoon.  
  6. Add the truffle oil and soy sauce to taste.

For the Roasted Vegetables

  1. Cut the potatoes in quarters, then blanch them in hot salted water for 5 minutes.
  2. Place them in a roasting tray, mix with a little oil, and add the salt, rosemary, thyme and half the garlic. Roast the potatoes in a preheated oven at 180c for 20/25 minutes.
  3. Cut the carrots in the way you prefer, place them in a roasting tray, mix them with oil, salt, rosemary, thyme and the other half of the garlic. Roast them in a preheated oven at 180c for 10/15 minutes, depending on the size you sliced them.
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