Vegie Roast Wellington
Prep
5 min
Cook
55 min
Serves
6
Skill
Vegetarian
Prep
5 min
Cook
55 min
Serves
6
Skill
A plant-based twist on a classic this Vegie Delights Vegie Roast Wellington is sure to have all your guests at the table craving more, vegetarian or not.
Ingredients
Filling:
- 1 Vegie Delights™ Vegie Roast
- 3 large onions, peeled and chopped
- 1 tbs olive oil
- 300g baby spinach
- 1 tbs fresh thyme leaves
- 1 sheet frozen puff pastry
- 1 tbs Dijon mustard
- Black pepper to taste
Pastry Wash (Optional):
- 1 tbs So Good™ Almond or soy milk
- 1 tsp sunflower oil
- ½ tsp maple syrup
Miso Gravy:
- 1 tbs olive oil
- 1 shallot, finely diced
- 2 tbs flour
- ¼ cup reduced salt vegetable stock
- ¾ cup water
- 1 tbs white miso
Nutrition per serving
1030 kJ
energy kj
19 g
protein
5 g
saturated fat
7 g
dietary fibre
29 g
carbohydrate
10 g
sugars
800 mg
sodium
Method
- Place a large frying pan over a medium to low heat. Add oil and onions. Cook, stirring occasionally, for 15 to 20 mins, until the onions are golden brown. Keep an eye on the onions to make sure they don’t stick to the pan. Season with salt and pepper.
- Remove the onions from the pan and return the pan to the heat. Add the baby spinach and cook until wilted. Remove from the pan and leave to cool.
- Transfer the onions and spinach to the refrigerator to cool completely.
- Preheat the oven to 200°C. Line a large baking tray with baking paper and place the puff pastry sheet on top. Allow the pastry sheet to thaw slightly. Spread half the onions over the middle third of the pastry, making sure to leave a 2cm border at the edge of the pastry. Top with half of the baby spinach. Spread the Dijon mustard over the Vegie Roast and place on top of the spinach. Sprinkle with the fresh thyme and top with the remaining baby spinach and onions.
- Very carefully roll the pastry over the top of the Vegie Roast until you have a log. Press down to seal the edges. Roll over the log so that the seam is on the bottom. Trim any excess pastry and add a couple of slits at the top to allow steam to escape while cooking.
- Whisk the almond (or soy) milk, sunflower oil and maple syrup in a small jug. Very lightly brush over the pastry. Bake for 30 to 35 mins, or until golden and flaky.
- To make the miso gravy, place a small saucepan over medium heat, add the oil and shallot, cooking until the shallot has softened and turned slightly golden at the edges. Add the flour, stirring to combine. Cook for 1 minute before adding the vegetable stock, water and miso and stir constantly to evenly distribute the flour and help the gravy thicken. Once the gravy has thickened slightly, remove from the heat. Pour over slices of the Wellington and serve with salad.
Filling:
- 1 Vegie Delights™ Vegie Roast
- 3 large onions, peeled and chopped
- 1 tbs olive oil
- 300g baby spinach
- 1 tbs fresh thyme leaves
- 1 sheet frozen puff pastry
- 1 tbs Dijon mustard
- Black pepper to taste
Pastry Wash (Optional):
- 1 tbs So Good™ Almond or soy milk
- 1 tsp sunflower oil
- ½ tsp maple syrup
Miso Gravy:
- 1 tbs olive oil
- 1 shallot, finely diced
- 2 tbs flour
- ¼ cup reduced salt vegetable stock
- ¾ cup water
- 1 tbs white miso
Nutrition per serving
1030 kJ
energy kj
19 g
protein
5 g
saturated fat
7 g
dietary fibre
29 g
carbohydrate
10 g
sugars
800 mg
sodium
- Place a large frying pan over a medium to low heat. Add oil and onions. Cook, stirring occasionally, for 15 to 20 mins, until the onions are golden brown. Keep an eye on the onions to make sure they don’t stick to the pan. Season with salt and pepper.
- Remove the onions from the pan and return the pan to the heat. Add the baby spinach and cook until wilted. Remove from the pan and leave to cool.
- Transfer the onions and spinach to the refrigerator to cool completely.
- Preheat the oven to 200°C. Line a large baking tray with baking paper and place the puff pastry sheet on top. Allow the pastry sheet to thaw slightly. Spread half the onions over the middle third of the pastry, making sure to leave a 2cm border at the edge of the pastry. Top with half of the baby spinach. Spread the Dijon mustard over the Vegie Roast and place on top of the spinach. Sprinkle with the fresh thyme and top with the remaining baby spinach and onions.
- Very carefully roll the pastry over the top of the Vegie Roast until you have a log. Press down to seal the edges. Roll over the log so that the seam is on the bottom. Trim any excess pastry and add a couple of slits at the top to allow steam to escape while cooking.
- Whisk the almond (or soy) milk, sunflower oil and maple syrup in a small jug. Very lightly brush over the pastry. Bake for 30 to 35 mins, or until golden and flaky.
- To make the miso gravy, place a small saucepan over medium heat, add the oil and shallot, cooking until the shallot has softened and turned slightly golden at the edges. Add the flour, stirring to combine. Cook for 1 minute before adding the vegetable stock, water and miso and stir constantly to evenly distribute the flour and help the gravy thicken. Once the gravy has thickened slightly, remove from the heat. Pour over slices of the Wellington and serve with salad.