Ingredients

  • 2 x pack of ready rolled puff pastry (jus roll is vegan friendly)
  • 250g cooked beetroot
  • 200g stuffing mix
  • 1/2 a butternut squash
  • 4 cloves of garlic
  • 1 red onion
  • 2 tbsp olive oil
  • fresh thyme
  • 180g pack of cooked chestnuts
  • 2 tbsp plant milk

BEETROOT & SQUASH WELLINGTON

Prep time: 30 mins. Bake time: 30 mins. Serves 6

This wellington is not only a celebration of plants, but looks impressive and beautiful on your table. I served with mine honey glazed carrots, dauphinoise & a red wine sauce. If you’re wanting a plant based boujee dinner, or need to please some die hard meat eaters, this one will get you going.

Method

Preheat the oven to 170C fan

De seed & dice the squash – boil in enough water just to cover until soft.

Meanwhile, mice the garlic & dice the onion and soften in the olive oil in a pan. 

Drain the squash and combine with the garlic & onion. Add the thyme & some seasoning and blend to a smooth consistency (add a small amount of the water used to boil). You want a thick puree texture.

Prepare the stuffing per packet instructions (usually just pour boiling water over). Chop the chestnuts and stir in to the stuffing.

Lay out one roll of pastry and make a layer of puree. Arrange the cooked beetroots along the top in a line. Use the stuffing to fill around the beetroot, to create a long sausage shape. Lay the second sheet of pastry of the top, trim the edges and use a fork to seal at the bottom.

Brush with the plant milk and bake for 30-35 mins until golden and puffed.

 

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