Posted on

Xmas Roast Wellington

Xmas Roast Wellington

Xmas Roast Wellington

Make your vegan Xmas dinner something to sing about with The Avent Guarde Vegan’s epic Christmas roast wellington. Packed with delicious Christmassy flavours, this center piece will take the stage and leave everyone impressed!

 

Ingredients:

1 tablespoon of olive oil

1 leak, finely chopped

1 red onion, finely chopped

2 cloves of garlic, minced

1 teaspoon of all-spice

1 teaspoon of paprika

1 teaspoon of nutmeg

1 tablespoon of dried sage

2 teaspoons of dried rosemary

Pinch of cinnamon

1 cup of cider (vegan friendly)

Salt and pepper to taste

1 cup of vegetable stock

1 tablespoon of miso paste

1 cup of dried fruit

1 cup of chestnuts

¼ cup of dried cranberries

2 ¼ cups of wheat gluten

3 tablespoons of chickpea flower

1 ½ cup of cider

2 cups of vegetable stock

1 orange, cut in half

1 red onion cut into quarters

2 cloves of garlic

1 tablespoon of miso paste

2 tablespoons of balsamic vinegar

2 sprigs of rosemary

2 sprigs of thyme

1 bay leaf

Vegan puff pastry

Cranberry Sauce

 

Instructions:

  1. Preheat a saucepan over a medium heat and add the olive oil.
  2. Add the leak, onion and garlic to the saucepan.
  3. Add all-spice, paprika, nutmeg, dried sage, rosemary and cinnamon. Mix together adding salt and pepper to taste.
  4. Allow the mix to simmer and soften for +- 3 minutes.
  5. Add cider, vegetable stock and miso paste and mix together.
  6. In a blender, blitz dried fruits, nuts and cranberries until fine. Add to the pan and mix in well.
  7. In a mixing bowl add wheat gluten and chickpea flour and combine.
  8. Add wet mix from the saucepan to the dry mix in the mixing bowl and mix well with a spatula.
  9. Once combined, turn over onto a flat surface and knead well.
  10. Roll into a sausage shape and leave to rest for +- 10 minutes.
  11. Sprinkle some spices on your rolling surface and roll the dough over the spices.
  12. Wrap the dough in cheese cloth/mezlan and place in a roasting pan.
  13. Add cider and vegetable stock to the roasting pan.
  14. Squeeze in juice of the orange and add orange to the pan. Add red onion, garlic, miso paste, balsamic vinegar, rosemary, thyme and 1 bay leaf.
  15. Roast for 2 hours at 180°c.
  16. Let it cool while you roll out the puff pastry.
  17. Coat the roast in the cranberry sauce and place on the rolled out pastry.
  18. Wrap the roast in the pastry and place on a greased oven tray.
  19. Bake for 20 minutes 180°c.

Share your creations with us on facebook.com/plantbasedlifeSA/

Happy healthy cooking!