Nut Roast Wellington

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Step 1.

Heat your oven to 190°C/374°F.

Step 2.

Start by prepping your vegetables. Peel and dice your squash, dice your onion, dice your celery and grate your garlic. Roughly chop your mushrooms and finely chop your thyme and rosemary.

Step 3.

Pop your squash on a baking tray and drizzle it with olive oil, salt and pepper, then roast for 40 minutes.

Step 4.

Meanwhile, place your roughly chopped mushrooms in the food processor and pulse to a fine mince.

Step 5.

Heat some oil in a frying pan over a medium heat. Tip in your onion and celery, then cook out for 5 minutes until soft.

Step 6.

Add your mushrooms to the pan and turn up the heat. Cook out for 5 minutes until they have released their liquid and started to become caramelised. Add your garlic to the pan along with your chopped herbs and cook out for a minute more. Set aside until later.

Step 7.

Place your nuts in a food processor and pulse until your nuts resemble chunky crumbs.

Step 8.

Pour the nuts in a dry pan and cook on a low heat for 5 minutes, or until they have turned slightly golden and smell lovely and fragrant.

Step 9.

Pop your roasted squash in a large bowl and break it up with a wooden spoon until you have a thick paste. Tip your onion and mushroom mixture, your chopped nuts, breadcrumbs and miso paste into the bowl along with a generous pinch of salt and pepper. Give it all a really good mix until all the ingredients are totally combined.

Step 10.

Melt your coconut oil in a microwave or small saucepan, then mix with your maple syrup.

Step 11.

Place a baking sheet in the oven to preheat.

Step 12.

Unroll your sheet of puff pastry and cut it into a square, saving your excess pastry for later.

Step 13.

Place your mixture in a thick log just off centre from the middle, leaving an inch on either end. Brush the edges with your coconut maple mixture, then fold the edges over the filling so that the two sides just overlap. Press the pastry with your fingers to seal the edge, then seal the two ends by pressing down with a fork.

Step 14.

Cut out decorative shapes from your excess pastry and place these on top of your roll.

Step 15.

Brush your wellington all over with your coconut maple liquid, then place on a pre-heated baking tray lined with parchment. Bake for 40 minutes, or until your wellington is shiny, crisp and golden brown. Serve with all the other Christmas trimmings.

If you would like to make a cheaper version with less nuts, sub in ½ a tin of drained greens lentils for 200g of the nuts.

600g Butternut Squash
1 Onion
1 Stick of Celery
2 Cloves of Garlic
250g Chestnut Mushrooms
Handful of Thyme
Handful of Rosemary
350g Mixed Nuts (We Use Vac-Packed Chestnuts, Walnuts and Pecans)
40g Breadcrumbs
1 Tbsp Miso Paste
1 Sheet of Vegan Puff Pastry (we use Jus-Roll)
60g Coconut Oil
25ml Maple Syrup
Salt
Pepper
Olive Oil