Festive Vegan Wellington

This vegan wellington brings all the festive warmth without the cruelty! Perfect for impressing both plant-based and meat eating dinner guests.

Ingredients

• Jus-Rol Puff Pastry sheets x 2 (320g each)
• 2 tbsp cooking oil
• 1 onion, finely chopped 
• 2 carrots, finely chopped 
• 300g chestnut mushrooms, finely chopped
• 100g soft breadcrumbs
• 40g dried cranberries
• 2 garlic cloves, crushed
• 500g butternut squash, cut into small chunks
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp sage
• 2 tbsp date syrup
• 2 tbsp plant milk
• salt and pepper to taste

Method

1. Fry the onion, mushrooms and carrots on a medium heat, until soft (approx 10 mins).
2. Add garlic and butternut squash with 1 cup measurement of water. Cover the pan until the butternut squash ifs soft (approx 15 mins), add more water if necessary. You want the water to have evaporated by the time the squash is soft.
3. Add the herbs, date syrup, breadcrumbs, cranberries, walnuts, and optional salt and pepper to taste. Stir well and remove from the heat. The mixture will resemble stuffing.
4. Roll out one of the puff pastry sheets on your baking tray lined with baking paper, add the filling to the middle, leaving around 4cm on each side to create a border.
5. Brush the borders with plant milk and cover with the second puff pastry sheet.
6. Press your edges together to seal, you can make a pattern woth a fork and trim the edges to your liking.
7. Use a knife to gently score your wellington, a criss-cross pattern works well. Pierce a few holes to allow steam to leave.
8. Brush with plant milk and oven bake for 30 minutes at 180 degrees, until golden brown.

Make this dish 'meaty' by lining with vegan bacon and adding chopped sausages instead of butternut squash! 

Use your vegan wellington as a centre piece on Christmas day!