Vegan Chestnut Wellington with a Charred Red Pepper Dressing

veganfoodandliving.com

Firegirl

subheading: For the filling:

1 Leek, chopped roughly

4 Cloves garlic, peeled

1 Red pepper, deseeded

10 Shiitake mushrooms

2 Carrots, peeled & chopped roughly

1 tsp Cracked black pepper

1 tsp Sea salt

3 Tbsp Tomato puree

1 Tbsp Dried sage

1 Tbsp Dried rosemary

1 Bay leaf

2 Tbsp Plain flour (or gluten-free flour)

125 ml Vegan red wine

195 ml Vegetable stock

2 Tbsp Soy sauce

1 Tbsp Miso paste

2 250 Pouches of Merchant Gourmet Spiced Grains & Chestnut

1 Tbsp Cranberry sauce

subheading: For the pastry:

1 Roll of ready rolled puff pastry

30 g Plain flour

subheading: For the glaze:

60 ml Plant milk of your choice

4 Tbsp Maple syrup

4 Tbsp Oil

Pinch of sea salt

subheading: For the red pepper dressing:

350 g Roasted red peppers, from a jar, drained

2 Tbsp Olive oil

1 Tbsp Tahini

1 tsp Dried sage

1 tsp Dried rosemary

0.50 tsp Smoked sweet paprika

1 tsp Sea salt

subheading: For the caramelised red onion:

2 Tbsp Rapeseed oil or water

3 Red onions, peeled, halved & sliced fine

4 Tbsp Coconutsugar or brown sugar

3 Tbsp Balsamic vinegar

Pinch Sea Salt & Pepper

2 Sprigs fresh thyme, chopped, plus extra for garnish

subheading: Garnish with:

Crispy sage leaves

Vegan feta (optional)

Pistachio nuts

Pomegranate seeds

Directions at veganfoodandliving.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer