Vegan Wellington
https://foodloversmarket.co.za/recipes/vegan-wellington/
With an increase in flexitarian, vegetarian, and vegan/plant-based eating, what can you cook for the Christmas roast?! This vegan wellington recipe is packed with nutrients, including lentils, mushrooms, beetroot, and walnuts. It’s a sure winner on the feast table, the meat eaters will even be coming for seconds. There may be a few elements to this dish, but the steps are simple, and the outcome is seriously delicious.
Cooking Methods
- Cooking
- Roasting
Serves
10Prep Time
20 minutesCooking Time
45 minutesIngredients
- 30ml (2 Tbsp) olive oil
- 1 onion, finely diced
- 2 garlic cloves, minced
- 15ml (1 Tbsp) oregano, finely chopped
- 15ml (1 Tbsp) sage, finely chopped
- 15ml (1 Tbsp) parsley, finely chopped
- 1 can lentils, drained
- 500ml (2 cups) beetroot, peeled and grated
- 250g mushrooms, sliced
- Salt and pepper, to taste
- 125ml (1/2 cup) Food Lover’s Market Dried Cranberries
- 125ml (1/2 cup) walnuts, roughly chopped
- 60ml (1/4 cup) bread crumbs
- 10 sheets phyllo pastry
- 125ml (1/2 cup) vegan butter or olive oil
Directions
- In a large saucepan over medium heat, heat the olive oil and sauté the onions for 5 – 6 minutes until soft and translucent. Add the garlic and herbs and sauté for another 2 – 3 minutes.
- Add the lentils, beetroot, mushrooms, and seasoning and cook for 10 minutes on low heat. Once the beetroot and mushrooms are soft, add the dried cranberries, walnuts and bread crumbs and mix well. Set aside to cool.
- Preheat the oven to 180°C and prepare a baking tray with parchment paper.
- Layer 5 sheets of the phyllo pastry with vegan butter or olive oil and place onto the prepared baking tray. Spoon the filling downwards in the middle of the phyllo pastry. Layer the other 5 sheets in the same way as done previously and place it over the filling. Scrunch the two sides together to seal it and brush with more vegan butter or olive oil.
- Bake for 15 – 20 minutes until golden brown. Serve warm and enjoy.
