Vegan “Beef” Wellington

Ingredients

2 tbsp vegetable oil
1 onion, finely chopped
1 leek, finely chopped
2 garlic cloves, crushed
1 tsp sea salt
1 tsp cracked black pepper
pinch of cinnamon
pinch of allspice
pinch of paprika
pinch of ground nutmeg
1 tbsp dried sage
2 tsp dried rosemary
1/4 cup dried cranberries
1/2 cup dried apricots
1 cup peeled and cooked chestnuts
1 cup cider, from a 2 cup bottle
1 cup vegetable stock
1 tbsp miso paste
2-1/4 cups vital wheat gluten
3 tbsp chickpea (gram) flour

Spice Rub

1 tsp cayenne
1 tsp allspice
1 tsp dried sage
1 tsp dried rosemary
1 tsp dried tarragon

Seasoning and Pastry

remaining 1 cup cider
1 orange
2 cups vegetable stock
1 onion
2 garlic cloves
1 bay leaf
handful of fresh thyme and rosemary sprigs
1 tbsp miso paste
2 tbsp balsamic vinegar
4 tbsp Cranberry and orange sauce
320 g block ready-made vegan puff pastry

Glaze

3 tbsp maple syrup
3 tbsp non-dairy milk
4 tbsp vegetable oil

Gravy

2 tbsp cornstarch
4 tbsp water

Cranberry and Orange Sauce

3 cups fresh cranberries
1 tsp grated fresh ginger
1 small cinnamon stick
1 Braeburn apple, grated
1 cups caster (superfine) sugar
1 cup fresh orange juice

Method

  1. To make the Cranberry and Orange Sauce, sterilize the jars, place them in a large saucepan filled with cold water, place over a medium heat and bring to a simmer. Simmer for 3 minutes then turn off the heat. Carefully remove the jars from the water when you’re ready to fill them.
  2. Heat all the ingredients in a heavy-based saucepan over a low heat with the lid on. Cook for 15 minutes, stirring often. Makes about 13 oz sauce.
  3. Remove the jars from the hot water, spoon the sauce into the hot jars and seal. The sauce will keep for 4 weeks in the fridge.
  4. To make the “meat” dough, heat the oil a non-stick frying pan over a medium heat. Fry the onion, leek, garlic, seasoning, spices and herbs for 2–3 minutes.
  5. Put the cranberries, apricots and chestnuts into a blender and blitz until they’re all a similar size. Add these to the frying pan and sauté for 3–4 minutes until everything has softened.
  6. Pour in the cider, stock and miso paste. Stir together and allow the mixture to simmer for 2 minutes before turning the heat off.
  7. Combine the dry ingredients. Once the wet mixture has cooled slightly, mix with the dry ingredients. It should form a nice dough. If your mix is wet add a little more chickpea flour. Tip the dough out onto a clean work surface and knead for 10 minutes. Leave to rest.
  8. Preheat your oven to 340°F.
  9. Combine the rub spices in a bowl.
  10. Shape the dough into a sausage 4” in diameter. Sprinkle the rub onto your work surface. Roll the dough in the rub.
  11. Roll the dough in a piece of muslin (cheesecloth), twist the ends tightly, then tie each end with cook’s string to secure it.
  12. Place the wrapped dough into a deep baking tray together with the rest of the roasting ingredients and bake for 2 hours on the bottom shelf, turning over half way through to ensure it cooks evenly.
  13. Once baked, lift the roast out of the tray, reserving the roasting liquid, leave to cool slightly, then remove the muslin. At this point you can either chill it 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.
  14. An hour before you want to serve, roll out your pastry into a tea towel-sized rectangle around 1/8-inch thick. Cut strips a third of the width of the pastry on each side, so you can cross them to make a lattice.
  15. 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.
  16. Combine the glaze ingredients in a bowl, then brush over the top of the pastry. Bake for 15–20 minutes, or until golden.
  17. 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 lovely juices. Place over a low heat and simmer for 10 minutes until you have a thick gravy.
  18. Mix the cornstarch with the water and add it to the gravy whilst whisking until it thickens to your desired consistency.
  19. Remove the wellington from the oven, carve and serve with the gravy.

Makes 6 servings.

Source: Vegan Christmas

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