Vegan Wellington – Festive, Vegan Roast for Christmas

Summary

Ingredients

• 1 packet puff pastry, from the refrigerated shelf (most are vegan)
• 2 tablespoon flaxseed
• 5 tablespoon water
• 2 tablespoon olive oil
• 130 g onion (s), diced (approx. 1 medium-sized)
• 150 g carrot (s), diced
• 100 g celery, diced (approx. 2 sticks)
• 4 clove (s) garlic, chopped
• 1 teaspoon thyme, dried
• 1 teaspoon sage, dried, ground
• 0.5 teaspoon ½ rosemary, dried
• 350 g mushrooms, brown, finely chopped
• 1 ½ tablespoon tamaris sauce or soy sauce
• 100 g walnuts, finely chopped
• 200 g almond (s), finely chopped
• 200 g chestnut (s), pre-cooked, finely chopped
• 75 g date (s), dried or soft dates, finely chopped
• 30 g panko, coarse
• 1 ½ tablespoon Worcestershire sauce, vegan (e.g. from Appel822;)
• 2 tablespoon tomato paste
• Salt and pepper, freshly ground
• 1 teaspoon liquid smoke, liquid smoke (e.g. from Painmaker822; or Stubb`s822;) optional
• 2 tablespoon soy cream (soy cream cuisine)

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Instructions

1. 1. Preheat the oven to 200 ° top / bottom heat, line a baking sheet with baking paper and set aside. Mix the flaxseed with 5 tablespoons of water and let it soak for 10 minutes.
2. 2. Meanwhile, heat olive oil in a non-stick pan and fry the diced onions, celery and carrots until translucent (approx. 6 - 8 minutes). Add the chopped garlic, thyme, sage and rosemary and stir in for 1 min. Then add the chopped mushrooms and fry until they release their liquid and lose their volume (approx. 5 - 7 minutes). The pan must be dry again. Now add the tamari sauce and fry for another minute. Then take it off the stove and let it cool down for 10 minutes.
3. 3. While the mushroom mixture is cooling, mix the walnuts, almonds, chestnuts, dates, panko, flaxseeds, Worcestershire sauce, and tomato paste in a large bowl with a wooden spoon or your hands. Add the cooled mushroom mixture and stir in vigorously so that a firm, malleable mass is formed. If the mixture is too moist, add a little more panko. Season to taste with salt, fresh pepper and optionally 1 teaspoon liquid smoke.
4. 4. Unroll the puff pastry according to the package instructions on the prepared baking sheet and let it rest for a moment. Now the filling can be put on the puff pastry. For this purpose, the mass is piled up with the hands approx. 4 cm from the left and 1 - 2 cm from the upper and lower edges from top to bottom and pressed on, so that a kind of “loaf” is created. Then the short left side of the dough is pressed up against the filling. Then the long side of the dough is placed over the filling, folded in at the top and bottom and pressed on the left side. If some of the batter protrudes, it can simply be cut off and shaped into a long roll that is placed around the roast (see video). Alternatively, shapes can be cut out of the leftover dough to decorate the roast.
5. 5. Brush the finished roast with soy cream and cut into a diamond shape with a knife. Bake in the preheated oven for 30 minutes.
6. The roast will keep in the refrigerator for about 5 days. If you want to save a little time, you can prepare the filling a day in advance and refrigerate it until you use it.
7. Tip: The vegan roast tastes wonderful in combination with duchess potatoes, red cabbage or green beans and a strong vegan gravy.

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