Vegetarian Wellington
- Prep: 30m
- Cook: 30m
- Serves: 8
This is a great vegetarian take on a classic recipe. Feel free to play around with the herbs and the spices and use your favourite ones.
Method
- Using the olive oil fry the onion and garlic until they’re whittled, then add the herbs, spices, salt, pepper, the mushrooms and cook for few minutes (until mushrooms are ready). Add the chestnuts, cooked quinoa, craberries and kale towards the end. Let the mixture cool down.
- Lay the mixture on a piece of clingfilm and mould/roll tightly into a log shape (making a cylinder shape). Preheat the oven to 200°C.
- Place the pastry on a dusted (floury) clean surface and make a rectangular shape. Place the log on the pastry (all on a baking paper) and remove the cling film carefully from the log (you can chill log for an hour or so if you want to make this process easier and less messy). Roll the pastry into the log and decorate with more pastry fun festive shapes.
- Brush the log with the mixture of egg yolk and milk (to give it nice crust and colour) and bake for 30 minutes until golden.
- Let it cool down and enjoy.
Ingredients
All to be sourced organic where possible
- 120ml olive oil
- 1 tbsp butter (optional)
- 1 tbsp water
- 1 chilli pepper, diced
- 1 clove of garlic, minced
- 2 small red onion, diced
- 1/2 tsp cinnamon
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 150g cranberries (optional- this gives sour taste)
- 100g kale (or spinach if you prefer)
- 300g shitake mushrooms (or your favourite mushroom)
- 300g quinoa, cooked
- 200g chestnuts
- 1 sage leaf (optional)
- A handful of fresh rosemary
- A large handful of fresh thyme
- 2 tbsp milk of choice
- 1 egg yolk
