The last class of the winter season has arrived ad of course it has too be about Christmas. This year for Christmas dinner I will make Hazelnut and Mushroom Wellington with gravy, and of course on the day all the usual trimmings. Cashew Nut and Mushroom Wellington with Gr
Fresh Herbs: Parsley/ Oregano/ Thyme/Sage
Tapioca Flour or Corn Flour
Cranberry Jam or Other Jam
This dish is best made in advance leaving all the elements to cool down in the fridge overnight if possible. It is made from many layers so each is done individually. We want sweet sad Onions wrapped in a Hazelnut Butter Log. This in turn is wrapped in Chestnut Mushrooms, the Cabbage leave. Cranberry Jam, and Puff Pastry.
Saute 4 Onions on a low heat until completely broken down to a sweet paste. This should take 45 mins.
At the same time as the Onions, we start the Gravy as it is a reduction that will take a lot of time. Add a handful of mushrooms to some oil in a pan. Add salt and pepper and stir allowing the mushrooms to stick a bit to the bottom of the pan. Add an Onion, 100g of Celery and 100g of chopped Carrots. Cook for 4 to 5 mins then add a good glug of wine. This de-glazes the pan taking the caramelised veg bits from the bottom. Allow the the mix to sizzle for a minute as the alcohol will then burn off.
Add 1.5l of water to the pot and leave to simmer until it reduces by half.
Roast about 200g approx of Cashews on a pan to gain a little colour, then put them in a blender with a good handful of herbs (about half of what you have. Blend and use a little stock to loosen if needed. Take the nut butter, wrap it in parchment paper and put in the fridge.
Take six Savoy Cabbage leaves and cut out the large stems. Put in boiling water til soft. When cooked remove from the water and if you want to make the green colour more vibrant but straight into iced water.
Put 300g of Chestnut Mushrooms in a pan with a little oil. Chop roughly with a knife while in the pan and then saute. Season to taste. Drain the liquid and put the mushrooms in the fridge.
Take a sheet of Puff Pastry and lay it out on a sheet of Parchment Paper. Brush the pastry with a generous amount of Jam.
Lay Cabbage Leaves on the Jam. Allow about2 inches of space all around at the edges for folding later . Next put a layer of the Chestnut Mushrooms.
Place the Hazelnut mix on a sheet of Parchment Paper the same size as the Puff Pastry. Cover with another sheet and then roll flat. Put Sautéd Onions in the middle and roll into a log shape.
Place the Cashew Log in the middle of the Mushrooms and then carefully wrap the pastry around it using the Parchment paper.
Place on a paper on a baking tray and brush with some of the Gravy. Put in the oven at 200C for a bout 20 mins or until nice and brown. Remove a allow to stand for 10 mins before cutting into slices.
Meanwhile finish the Gravy. By now it should have a deep flavour. You can add a spoon of Miso to make it more salty, a cap full of Cider Vinegar can lift the acidity.
Put 2 teaspoons of Tapioca Starch in cup and mix with 100ml of water. Add the cold paste to the gravy and put on the heat. It will thicken very quickly.
Slice the Wellington and put on a plate showing the layers. Spoon some gravy over and serve with the usual Christmas fare such as sprouts and potatoes.
The recipes on this blog are designed to encourage those who want to try a plant based diet, so I thought it was a good idea to give alternatives to food that you may miss while staying away from meat. If you miss your traditional fry up, this is a good vegan alternative. The sausages can be made in large batches and frozen. You can flavour them any way you like. These are traditional smoked paprika flavour. Served with lots of toast and tea this is a very satisfying meal.
Chick Pea Flour 200g
Tomato Paste 1/2 tube
Veg Stock or Water
Mustard Powder 1 tbl sp
Garlic Powder 1 tblsp
Smoked Paprika 1 tblsp
Tin Mixed Beans
Jar sun dried Tomatoes
Put dry ingredients in a bowl and mix. Add 1 finely diced onion to the mix. Drain tin of beans of your choice and crush half of the contents and add this to the sausage mix.
The mix should be on the wet side.
Take a piece of tinfoil (200mm x 100mm approx) put about 30g of sausage mix on and roll into a cigar shape. Seal the ends like a bow.
The mix should yield about 20 sausages. Place them in a steamer for 40 to 45 mins.
They can be fried straight from the steamer.
Grate Potatoes and drain as much liquid as you can from them by squeezing with your hands. Add a diced onion and some herbs of your choice, salt and pepper.
Place small handfuls of mix on a preheated pan with sunflower oil. About 5 should fit in a standard pan.
Fry for 4 mins then press flat with a spatula. Fry for a further 4 mins then turn and give them 5 more mins.
Saute an Onion until sweet and caramelized.
Drain the oil from a jar of Sun dried Tomatoes. Put in a blender with 2 fresh Tomatoes and the sauted onion. Blitz until smooth.
Empty can of mixed beans into a saucepan. Add a few tablespoons of the Tomato. Enough to cover the beans. Heat and serve with rest of the breakfast.
Make this just before you are going to serve breakfast.
With your fingers, crush a block of Tofu into a bowl. In another bowl mix 100g of Chickpea flour with 2 teaspoons of Mustard Powder, Black Salt, and Pepper. Ad 400ml of Soya Milk to make a paste.
Put Tofu and Chick Pea Paste mix into a frying pan and stir to make a scramble. Don't cook for too long, just enough to get heat through the mix.
Chick Pea Fritata
In another bowl mix 100g of Chickpea flour with 2 teaspoons of Mustard Powder, Black Salt, and Pepper. Ad 400ml of Soya Milk to make a paste.
Fry some mushrooms and onions, Peppers or Courgette or any veg you like.
Add the chickpea paste and mix with veg. Push the mix to form a circular 'omelette' in the middle of the pan. Grate some vegan cheese and bread crumbs over the top and finish under a hot grill.