Vegan Wellington

Vegan Wellington

  • Preparation time

    30 mins
  • Cook time

    1 hr 15 mins
  • Serves 6

A combination of cranberries, apricots, chickpeas and nuts, plus herbs and spices, makes this fruit & vegetable packed Vegan Wellington a delicious alternative to the classic.

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.

Ingredients

  • Olive oil - 2 Tbsp
  • Onion, finely chopped - 1
  • Cloves garlic, crushed - 2
  • Leek, chopped small - 1
  • Carrot, grated - 1
  • Nutmeg - 1/4 tsp
  • Allspice - 1/4 tsp
  • Cinnamon - 1/4 tsp
  • Cranberries - 1/4 cup
  • Apricots - 1/4 cup
  • Lemon zest - 1/2 a lemon
  • Lemon juice - 2 Tbsp
  • Tin chickpeas - 400 g
  • Chopped parsley - 1/2 cup
  • Salt and freshly ground pepper - 1/2 tsp
  • Chickpea or plain flour - 1/4 cup
  • Chopped brazil or walnuts - 1/2 cup
  • Vegetarian puff pastry - 2 sheets
  • Soy milk to glaze - 1 Tbsp
  • Poppy seeds - 1 tsp
  • Cranberry jelly, plus extra to serve - 1/4 cup

Method

  1. Preheat an oven to 180°C.

  2. In a large pan warm the oil. Add the onion, garlic, leek and carrot cooking for 5 minutes or until softened. Remove from the heat and stir through the spices.

  3. Add the cranberries, apricots, lemon zest and juice.

  4. Mash the chickpeas with a potato masher or blitz in a food processor. Add to the vegetables along with the parsley, salt, pepper, chickpea flour and nuts stirring together to form the dough.

  5. Lie a piece of baking paper 30cm long on the bench. Place the dough in the centre and roll into a 22cm log using the paper makes it easier. Brush with half the cranberry. Wrap tightly, place onto a baking tray and into the oven for 50 minutes. Remove and cool for 15 minutes. Turn the oven to 200C.

  6. Lie the pastry on the bench joining as required. Place the loaf in the middle, brush with the remaining cranberry, fold in the ends, cut any excess pastry and roll. Score the pastry at 1cm intervals. Brush with soy milk and sprinkle over the poppy seeds.

  7. Bake the roll for 25 minutes until the pastry is puffed and golden.

  8. Serve warm with extra cranberry jelly.

PER SERVE • Energy 2088Kj • Protein 10.3g • Total Fat 31g • Saturated Fat 12g • Carbohydrates 40g • Sugars 16.5g • Sodium 420mg

Dietary and nutritional info supplied by NZ Nutrition Foundation