Vegan Ultimate Christmas Roast Wellington

I love Chinese food and tangy fruity tastes. My husband eats German style meat pork bread potatoes not too open to being adventurous. My son has multiple allergies so can’t do dairy fish eggs most nuts kiwi or melon. So I find finding compatible foods hard. Hoping this app will help. I like the idea of vegan because it simplifies what we can all eat. But adding chicken or beef for us all or fish shellfish for me.

cooks in 3 hours. This is the most epic ultimate vegan Christmas roast wellington. Gone are the boring nut roasts, this recipe is game changing!! The flavours are incredible & it has a really meaty texture whilst being packed with Christmassy flavours. I hope you all try it because it is FIRE!!

subheading: Wet:

2 tbs Vegetable Oil

1 Onion, chopped fine

1 Leeks, chopped fine

2 cloves Garlic, minced

1 tsp Sea Salt

1 tsp Cracked Black Pepper

Pinch Cinnamon

Pinch All Spice

Pinch Paprika

Pinch Ground Nutmeg

1 tbs Dried Sage

2 tsp Dried Rosemary

¼ cups Dried Cranberries, chopped extra small

½ cups Dried Apricots, chopped small

1 cup Chestnuts, chopped small

1 cup Cider

1 cup Vegetable Stock

1 tbs Miso Paste

subheading: Dry:

2 & ¼ cups Vital Wheat Gluten

3 tbs Chickpea Flour

subheading: Spice mix rub:

Pinch of;

Cayenne Pepper

All spice

Dried Sage

Dried Rosemary

Dried Tarragon

subheading: Roasting Ingredients:

Rest of the Cider

1 Orange

2 Cups Veg

1 Onion

2 cloves Garlic

1 Bay Leaf

Handful Thyme & Rosemary

1 tbs Miso

2 tbs Balsamic

subheading: Pastry:

4 tbs Cranberry & Orange Sauce

1 block Shop bought Vegan Puff Pastry

subheading: Glaze:

3 tbs Maple

3 tbs Milk

4 tbs Vegetable Oil

Note: Ingredients may have been altered from the original.

Directions at avantgardevegan.com

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