Vegan Beetroot Wellingtons

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

1 red onion, cut into 8 wedges

250g raw beetroot, peeled and cut into small chunks

½ butternut squash, peeled and cut into small chunks

4 fat garlic cloves, unpeeled

6 tbsp olive oil

1 tbsp picked thyme leaves, plus extra for sprinkling

1 tbsp sumac, plus extra for sprinkling

250g pouch ready-to-eat puy lentils

180g pack whole cooked chestnuts, roughly chopped

100g kale

½ lemon, juiced

2 x 320g packs ready-rolled puff pastry suitable for vegans (we used Jus-Rol)

2 tbsp almond milk

Directions at bbcgoodfood.com

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