{"id":2269,"date":"2018-11-21T12:36:20","date_gmt":"2018-11-21T12:36:20","guid":{"rendered":"http:\/\/goodhomesmaglv.wpengine.com\/?p=2269"},"modified":"2024-12-11T15:38:28","modified_gmt":"2024-12-11T15:38:28","slug":"spiced-vegan-wellington-recipe","status":"publish","type":"post","link":"https:\/\/www.goodhomesmagazine.com\/kitchens\/spiced-vegan-wellington-recipe\/","title":{"rendered":"Spiced vegan wellington recipe with cranberry and orange sauce"},"content":{"rendered":"\n

Struggling to find something to suit your plant-based dinner menu over the festive period? Look no further than this spiced vegan wellington with cranberry and orange sauce. <\/p>\n\n\n\n

It’s mouth-watering, both meat- and dairy-free and the perfect main course for your guests. <\/p>\n\n\n\n

Read on for your shopping list and instructions.<\/p>\n\n\n\n

\"Spiced<\/figure>\n\n\n\n

Image: Simon Smith and Peter O’Sullivan<\/em><\/p>

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This is Christmas all wrapped up… literally. The seasonal flavours we all love are in this roast \u2018beef\u2019 wellington, which is so succulent and flavoursome you\u2019ll want to forgo the turkey!<\/p>\n\n\n\n

Follow this delicious meat and dairy-free recipe and serve up a delightful vegan Christmas dinner. <\/p>\n\n\n\n

Serves<\/strong> 6 Cooks<\/strong> in 2 hours 30 mins<\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

For the ‘beef’<\/strong><\/p>

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\u2022 2 tbsp vegetable oil
\u2022 1 onion, finely chopped
\u2022 1 leek, finely chopped
\u2022 2 garlic cloves, crushed
\u2022 1 tsp sea salt
\u2022 1 tsp cracked black pepper
\u2022 Pinch of cinnamon
\u2022 Sprinkle of allspice
\u2022 Pinch of paprika
\u2022 Sprinkle of ground nutmeg
\u2022 1 tbsp dried sage
\u2022 2 tsp dried rosemary
\u2022 30g dried cranberries
\u2022 50g dried apricots
\u2022 100g peeled and cooked chestnuts
\u2022 240ml cider, from a 500ml bottle
\u2022 240ml vegetable stock
\u2022 1 tbsp miso paste<\/p>\n\n\n\n

Dry ingredients<\/strong><\/p>\n\n\n\n

\u2022 250g vital wheat gluten
\u2022 3 tbsp chickpea flour<\/p>\n\n\n\n

Spice rub<\/strong><\/p>

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1 tsp cayenne
1 tsp allspice
A tsp dried sage
1 tsp dried rosemary
1 tsp dried tarragon<\/p>\n\n\n\n

For roasting<\/strong><\/p>\n\n\n\n

\u2022 Remaining 260ml cider
\u2022 1 orange
\u2022 500ml vegetable stock
\u2022 1 onion
\u2022 2 garlic cloves
\u2022 1 bay leaf, handful of fresh thyme and rosemary sprigs
\u2022 1 tbsp miso paste
\u2022 2 tbsp balsamic vinegar<\/p>\n\n\n\n

For the wellington<\/strong><\/p>

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\u2022 4 tbsp cranberry and orange sauce
\u2022 320g ready-made vegan puff pastry<\/p>\n\n\n\n

For the glaze<\/strong><\/p>\n\n\n\n

\u2022 3 tbsp maple syrup
\u2022 3 tbsp non-dairy milk
\u2022 4 tbsp vegetable oil<\/p>\n\n\n\n

For the gravy<\/strong><\/p>

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\u2022 2 tbsp cornflour
\u2022 4 tbsp water<\/p>\n\n\n\n

For the cranberry & orange sauce<\/strong><\/p>\n\n\n\n

\u2022 300g fresh cranberries
\u2022 1 tsp fresh ginger, grated
\u2022 A small cinnamon stick
\u2022 1 Braeburn apple, grated
\u2022 200g caster sugar
\u2022 240ml fresh orange juice<\/p>\n\n\n\n

Method<\/h3>\n\n\n\n
    \n
  1. To make the cranberry and orange sauce, you first need to sterilise your jars. Place in a large saucepan of cold water and bring to a simmer over a medium heat for 3 minutes. Carefully remove when you\u2019re ready to fill them.<\/li>\n\n\n\n
  2. Heat all the ingredients for the sauce in a heavy-based pan over a\u00a0low heat with the lid on. Cook for\u00a015 minutes, stirring often.<\/li>\n\n\n\n
  3. Remove the jars from the hot water, spoon the sauce into the hot jars and seal, ready for use later. The sauce will keep for 4 weeks in the fridge.<\/li>\n\n\n\n
  4. To make the \u2018meat\u2019 dough, heat the oil in a non-stick frying pan overa medium heat. Fry the onion,\u00a0leek, garlic, seasoning, spices\u00a0and herbs for 2\u20133 minutes.<\/li>\n\n\n\n
  5. Meanwhile, put the cranberries, apricots and chestnuts into a\u00a0blender and blitz until they\u2019re all a\u00a0similar size. Add these to the pan and\u00a0saut\u00e9 for 3\u20134 minutes until softened.<\/li>\n\n\n\n
  6. Pour in the cider, stock and miso paste. Stir together and allow to simmer for 2 minutes.<\/li>\n\n\n\n
  7. Combine the dry ingredients. Once the wet mixture has cooled slightly, mix with the dry ingredients to form a nice dough. If your mix is wet, add a little more chickpea flour. Tip the dough out onto a clean worksurface and knead for 10 mins. Leave to rest.<\/li>\n\n\n\n
  8. Preheat the oven to 170\u00b0C (340\u00b0F). Combine the rub spices in a bowl, then sprinkle onto your worksurface. Shape the dough into a sausage 10cm in diameter and roll in the rub.<\/li>\n\n\n\n
  9. Roll the dough in a piece of muslin, twist the ends tightly, then tie each\u00a0end with cook\u2019s string to secure it.\u00a0Place the wrapped dough into a\u00a0deep baking tray, together with\u00a0the rest of the roasting ingredients\u00a0and bake for 2 hours on the bottom\u00a0shelf, turning over half way through\u00a0to ensure it cooks evenly.\u00a0<\/li>\n\n\n\n
  10. Once baked, lift the roast out of the tray, reserving the roasting liquid, and leave to cool slightly before removing the muslin. At this point you can either chill in the fridge for up to 3 days or continue. If you are not cooking now, make the gravy and keep in the fridge, then reheat.<\/li>\n\n\n\n
  11. An hour before you want to serve, roll out the pastry into a teatowel-sized rectangle 3mm thick. Cut strips a third of the width of the pastry on each side to make a lattice design.<\/li>\n\n\n\n
  12. Spread the cranberry and orange sauce over the roast, lift it into the centre of the pastry, wrap it up, then transfer to a baking sheet lined with non-stick baking paper. Combine the glaze ingredients in a bowl, then brush over the top of the pastry.<\/li>\n\n\n\n
  13. Bake for 15\u201320 minutes, or until golden. While the wellington is cooking, strain the roasting liquid from the baking tray through a sieve into a saucepan, pressing to squeeze out all the juices. Place over a low heat and simmer for 10 minutes until you have a thick gravy. Mix the cornflour with the water and add it to the gravy while whisking until it thickens to your desired consistency.<\/li>\n\n\n\n
  14. Remove the wellington from the oven, carve and serve with the gravy.<\/li>\n<\/ol>\n\n\n\n

    Recipe from Vegan Christmas by Gaz Oakley<\/a>* (\u00a315, Quadrille). <\/em><\/p>\n\n\n\n