Vegan Wellington | VEGETARIAN VEGAN CHRISTMAS RECIPE

This vegan wellington is the perfect centre piece for any table during the holiday season, it’s as easy to make as it is delicious! A wonderful centrepiece that goes great served with gravy and cranberry sauce.

INGREDIENTS:
2 red onions (250g), thinly sliced
3 MEDIUM carrots (200g), grated
1/4 head of SMALL celeriac (150g), peeled and grated
4 tbsp oil
200g roasted cashew nuts, (dry roast in pan for 5-8 mins if not roasted)
pinch dried cayenne
2 tsp salt
1/2 tsp ground black pepper
Good bunch of fresh thyme (10g), remove leaves from the stalks
Medium bunch of fresh sage (10g)
100g cooked chestnuts
2 tbsp tamari
150g of cooked couscous or quinoa (follow pack instructions to cook)
1 pack of store bought filo pasty (vegan)

DIRECTIONS

Take the pastry out and defrost it.

To make the chestnut cashew stuffing

Put 2 tbsp oil in a large frying pan or pot and put on a medium heat. Add the onions and saute for 10 minutes or until they are almost cooked, stirring regularly.
Add the grated carrots and celeriac and sweat for 5 more minutes, stirring regularly.

Crush 2/3 of the cashew nuts by putting in a food processor and pulse until finely chopped or by wrapping them in a tea towel and banging with a small pan/rolling pin until they get all mashed up and fine.

Remove pan/pot from the stove and add the fresh thyme, sage, cayenne, 2 tbsp tamari, 1 tsp salt, ½ tsp pepper and the PULSED nuts along with the remaining whole nuts. Taste the stuffing and season if it needs any more salt/pepper.

Add the couscous/quinoa to the stuffing and cook through until all is warm and well mixed.

TO ASSEMBLE THE WELLINGTON

Pre-heat the oven to 180 degrees.

Line a baking tray with baking parchment. Remove one sheet of pastry and lightly brush with oil on the top side, add another sheet and brush again, do similar until you have added 4 sheets.

Put the cashew chestnut filling into the centre of the pastry and form it into a cylinder shape. Bring the pasty around so that it covers the filling at all sides. You are looking to make a sealed wellington. Brush with oil to seal and so that it browns nicely.

Bake in the oven for 25-30 mins until the pastry starts to brown and the kitchen smells fab! Serve with gravy and cranberry sauce for a magic meal!

All the best,
Dave & Steve.

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Comments

Happy M says:

In it /my tummy that/ goes!:)

A Raad says:

Yum

Ess Mia says:

Yummy!

Carla Giannotta says:

im hungry now :Q_____

tophergore says:

Just had this as part of our Christmas Eve dinner and guests loved it; and they are meat eaters. Well done, guys. I’m making this for years to come.

Eat Veg says:

Red onions just spell Christmas to me!!! Love celeriac! Thanks guys!!!

mick lawlor says:

This looks deadly lads. I’ll definitely be making this over the Christmas.

Jennifer Pinnecker says:

Looks delicious!

zwiesland says:

I am alone at Christmas and wanted to really spoil myself with a delicious meal. I had the Wellington with the cranberry brussel sprouts and the gravy. It was just sensational and exceeded my expectations by far!! Also, it was really easy to make. You guys really know what you are doing. Thank you!!!

Dudefromspace567 says:

HOW COULD YOU NOT USE MUSHROOM!?!?!??!

SK Hoppe says:

the sound has been too low for me

mastiff people says:

Daum! Delicious!

Sophie M says:

Thanks for the recipes, Merry Christmas.

Julia Danilenko says:

ALL FOOD JUST COOL !!! SOME VIDEOS ARE REALLY DIFFICULT TO HEAR !!!

julie ouwehand says:

made this my non vegan family yesterday and they loved it! thank you for this one guys it was amazing!!

gerardo senatore says:

fantastic ciao from italy

mellibee100 says:

That looks like phyllo pastry, not puff pastry!

Yvonne Harmon says:

gorgeous !

Aimee Scanlon says:

Oh yum!!!!

Fedor Voronov says:

is that sweater wool?

GeoJoah says:

Oh. My. God!!!
i cannot thank you guys enough for this recipe! absolutely incredible!
just ‘taste testing’ for tomorrow and I can’t believe how good they are. we did them as little individual portioned pastries with your amazing cranberry sauce, and subbed the celariac for half a grated spud and some chestnut mushrooms.
so, so, so, so glad i have these a go, THANK YOU!

Autumn Goodridge says:

Is there a good option for gluten free pastry?

Taylor Dean says:

wow what a unique combo of veggies , nuts, and herbs. Looks delicious. I will have to try this sometime.

Lone Panther says:

YUUUUUUUUUUM!! <3 <3 X

gahbunk says:

Tried to make this, but I live in Canada and I did not know what way you were going with your “180 degrees” for the oven. It has been 35 mins and it does not look close to done.
PLEASE PLEASE indicate if this is CELSIUS or FAHRENHEIT. Thanks dudes 😀
Mine is still in the oven, but I look forward to it soon! Thanks for the recipe!

P Lyons says:

Looks georgous lads. Cant wait to try it. Thanks for all the inspiration in 2016. Merry Christmas.

Felix P. says:

This looks great guys! You keep saying puff pastry and filo pastry though — they’re not the same thing! It can get confusing about what you’re using.

Jeryl Yep says:

You guys are just awesome! Thank you so much for the video! And have a wonderful, vegan Christmas!!

Summer Alp says:

Lads this was divine!!!!

Scd Observer says:

That wellington money-shot in the beginning doesn’t look like puff, but more like filo!

Taya says:

I’m confused, this looks like filo, not puff, pastry to me??

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