Vegan Wellington – Holiday / Celebration Recipe!

This plant based wellington will be a real show stopper for your next celebration meal. The beetroot filling has superb flavor which is goes well with the earthy mushrooms in the duxelles, covered in flakey pastry. Your guests will love the colors and smells as you carve. I’ve included some cheats as we go and the beetroot mixture makes the best vegan burgers so a 2 in 1 recipe! Ingredients below:

Music – Epidemic Sound – Mountains of Himalaya – Marc Torch

For the filling:
6 medium beets, peeled (about 6 cups; 900 g)
3 cup 280 g cashew nuts
1 cup – 90 g breadcrumbs
3/4 cup – 75 g ground flax seed
6 cloves of garlic
3 teaspoon dried rosemary
1 1/2 teaspoon dried thyme
1 teaspoon cinnamon
3/4 teaspoon cayenne (optional)
1 1/2 teaspoon salt
1 tin 400 g white beans rinsed if using canned
3 tablespoon tamari / soy sauce

For the duxelles
650g chestnut mushrooms, cleaned, stalks trimmed, and halved
100g walnuts
1 garlic clove, peeled and chopped
2 thyme sprigs
Mustard / horseradish for brushing

For the pastry
500g ready-made puff pastry
Vegan milk, to brush

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