Festive Vegan: Easy tips & tricks to plan the perfect vegan Christmas by Laurena Salih

Author:Laurena Salih [Salih, Laurena]
Language: eng
Format: epub
Published: 2018-12-19T08:00:00+00:00

Roasted Pumpkin Nut Roast Wellington

This is a delicious roast packed in a puff pastry.

You will need:

300g roasted/baked pumpkin or squash flesh

100g (1 medium) onion chopped

300g carrot finely grated

50g brazil nuts

50g cashew nuts

3 tablespoons nutritional yeast

1/2 teaspoon Italian herb mix

Salt to taste (I used pink Himalayan)

50g porridge oats (gluten free if required)

Vegan puff pastry sheet

*2 teaspoons sesame seeds (*optional)

What to do:

Put the pumpkin in a food processor and add the onion followed by the carrot.

Add the brazils and cashews and process until the nuts have been broken into smaller pieces.

Mix in the nutritional yeast, herbs and salt then do a taste test. Add more salt if required.

Lastly add the oats and process until mixed in.

Lay out the pastry sheet, put the nut roast mix in the centre in a rectangle shape. Fold the pastry around it to enclose it completely, then turn upside down and place on your greased or lined baking tin. Slash the top in a pattern, brush with plant-based milk, and sprinkle with sesame seeds if using. Bake at Gas Mark 6 (400f / 200c) for 30-35 minutes, checking to make sure the pastry doesn’t brown too much. Serve immediately.

Alternatively, make this as a roast in a tin without the pastry (it can then also be sliced and eaten in sandwiches). Tip into a prepared tin / dish and flatten the top. Cook on the middle shelf at Gas Mark 4 (350f / 180c) for 60-75 minutes. There should be a slight give when cooked and the top will be browned. The loaf will firm up on cooling. Run a knife around the dish to loosen the loaf, then allow to cool before attempting to remove.

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