Vegan Wellington Roast with Green Jackfruit and Chestnuts
Ingredients
- 1 sheet puff pastry
Layer One
- 1 onion
- 200g chestnuts (pre-cooked)
- 4 tbsp soy sauce
- 1 tbsp tomato paste
- Chili flakes
- Ginger powder
Layer Two
- Green jackfruit (@naturescharm)
- 1 onion
- 3-4 cloves
- 150g walnuts
- 2 small beetroots
- 200g mushrooms
- Juice of 1/2 lemon
- 150g couscous (cooked)
- 1 flax egg
- Paprika powder
- Oregano
- Thyme
- Garlic powder
- 1 tsp miso paste
- A splash of water
Preparation
Prepare Layer One
In a pan, sauté 1 chopped onion until translucent.
Add 200g pre-cooked chestnuts, 4 tbsp soy sauce, 1 tbsp tomato paste, chili flakes, and ginger powder. Cook briefly and set aside.
Prepare Layer Two
Drain and rinse green jackfruit. Shred it with a fork to resemble pulled pork.
In a separate pan, sauté 1 chopped onion and 3-4 cloves until fragrant.
Add shredded jackfruit, 150g walnuts, 2 small grated beetroots, 200g sliced mushrooms, lemon juice, cooked couscous, flax egg, paprika powder, oregano, thyme, garlic powder, miso paste, and a splash of water. Cook until well combined.
Assemble and Bake
Preheat the oven to 180°C (350°F).
Lay out the puff pastry sheet. Spread the Layer One mixture evenly over the pastry.
Top with the Layer Two mixture.
Fold the pastry over the filling and seal the edges.
Place the wellington roast on a baking tray and bake for 35-40 minutes, or until the pastry is golden and crispy.
Serve
Once baked, remove from the oven and let it cool slightly before slicing.
Serve the vegan wellington roast with red cabbage or potatoes for a delightful Christmas feast.