A weekend brunch of vegan Beetroot Wellington with perfect roasties

this beetroot wellington recipe is unfussy and super-quick to make 👍…

…its inspired by the Beetroot Wellington I ate at Hell’s Kitchen in Dubai (see below), which is likely to have a more traditional duxelle (filling), that’s more time-consuming to prepare and cook. In my recipe, you just whizz the filling in a food processor, bang it on the pastry and add the beetroot – job done in less than 10 minutes 👍👍 I’d love to know what you think …

Prep | under 10 mins

Cook | 30 mins

Serves | 4

Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan

INGREDIENTS

1x 375g vegan puff pastry

1tbsp English mustard

300g (or around 4-5x) whole cooked beetroot (long ones are easier to slice and maintain the look of a Wellington)

Vegan Filling (or ‘Duxelle’, if you’re being posh):

45g coconut flour

60g pecans

40g walnuts

60g coconut oil

1 brown onion, diced

33g vegan extra mature cheese

Salt and freshly ground black pepper, to season

For the vegan pastry wash, whisk together:

2tbsp plant-based milk

1tbsp maple syrup

To decorate:

poppy seeds (optional)

METHOD

Preheat your oven to 220C

Quickly whizz the filling ingredients in a food processor, leaving some texture

Unroll the pastry on a chopping board, leaving the paper on it; spread over with mustard (leaving a 3cm border), evenly scatter the filling and line up the beetroot down the middle. Brush the borders with pastry wash. Using the paper to help you, roll the pastry over length-ways (it may help to tuck in the filling with one hand as you roll). Crimp all the edges to seal. Transfer to a baking tray lined with baking paper and brush over with the remaining pastry wash. To decorate, use a sharp knife to cut some stars into the pastry and scatter over with poppy seeds. Bake for 30 mins or until your pastry is nice and golden. Use a sharp knife to cut the Wellington into lovely thick slices and serve alongside roast potatoes, carrots and plant-based gravy 😋…

For the perfect roasties, blanch in boiling salted water for 10 mins, drain and steam dry in a colander set above the pan. Meanwhile, preheat your oven to 230C. Add 3tbsp veg oil and 1tbsp olive oil to a roasting tin and place it on the middle shelf to warm. Meanwhile, rake the potatoes with a fork or bash them about a bit in the pan. This will give them a nice crunchy crust. Carefully add to the roasting tin (the oil will be very hot and is likely to spit). Transfer back to the middle shelf for 40 mins and you’ll have perfect roasties… nice and crispy on the outside… lovely and fluffy on the inside…

my dinner at Hell’s Kitchen Dubai
Beetroot Wellington, Hell’s Kitchen Dubai

Copyright (c) misterrands.com

Published by misterrands

HEALTHY FAST FOOD THAT’S PLANT-BASED

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