Veg Wellington with vegan gravy and fennel & broccolini salad

Recipe by Amerae Vercueil
Instagram: @ameraevercueil
Instagram: @food.thatlovesyouback
Website: Food that loves you back

Veg wellington Ingredients:

1 onion, finely chopped
1 garlic clove, crushed or finely chopped
1 tsp ground paprika
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp chilli flakes
1 tsp salt
1 tsp black pepper
1 cup toasted seeds, see Note
1.5 cups toasted nuts, see Note
400 g roast butternut chunks
1 handful parsley
Salt and black pepper to taste
½ cup thomson raisins
1 x Puff pastry roll
1 egg, lightly whisked, for brushing

Vegan Gravy Ingredients:

1 Tbsp olive oil
1 onion, finely chopped
3 Tbsp vegetable stock powder
1 tsp Dijon mustard
1 tsp dried thyme
1 tsp finely chopped garlic
Salt and black pepper
4 Tbsp vegan butter or butter
2 Tbsp cornflour or 4 Tbsp cake flour
2 Tbsp soy sauce

Broccolini Salad Ingredients:

2 tbsp apple cider vinegar or lemon juice
2 tbsp olive oil
2 tbsp honey
1 tsp mustard seeds
200g long stem broccoli, lightly steamed
1 cup fennel, sliced thinly
1 handful microherbs

Vegan Gravy Instructions:

Heat the oil in a pot over low heat and fry the onion until golden brown (8 minutes).

While the onions are cooking, combine the stock powder with 2. cups boiling water and set aside.

Add the mustard, thyme, garlic, and salt and pepper to taste to the onions and cook for 1 minute.

Whisk in the butter and then the cornflour.

Slowly add the hot stock, whisking continually to avoid lumps forming. Add the soy sauce and taste for seasoning.

For a smooth gravy, process in a blender.

Veg Wellington Instructions:

Heat some olive oil in a pan over low heat and fry the onion for 8 minutes, until lightly caramelized.

Add the garlic, spices and salt and pepper and fry for another minute, until fragrant. Remove from the heat.

Place most of the toasted seeds and nuts, raisins in a food processor, reserving some for garnish.

Process until roughly chopped, then add the cooked onion mixture, roast butternut chunks, parsley, and salt and pepper to taste. Pulse until just combined. Set aside.

Preparing the Wellington:

Roll the pastry into a rectangle 30 x 40 cm.

With the long side of the rectangle parallel to you, spoon the butternut & seed filling down the centre of the pastry. Fold the ends of the pastry over the filling.

Cut diagonal slits in the sides and fold them alternately over each other to enclose the filling. Carefully transfer the pastry roll to a baking sheet.

Brush with whisked egg or milk and sprinkle over the reserved seeds and nuts. Bake. in a preheated oven at 180 °C for 40–45 minutes, until golden brown.

Remove from the oven and leave to cool for 15 minutes before cutting into thick slices.

Preparing the broccolini salad:

Mix the lemon juice, olive oil, honey and mustard seeds together. Add the steamed broccoli, fennel and herbs. Mix until combined and serve with the wellington.

Notes:

TO TOAST SEEDS Spread your choice of sunflower seeds, pumpkin seeds and linseeds (flax seeds) on a lined baking tray and place in a preheated oven at 180°C for 8–12 minutes, until toasted. Take care not to let them burn.

TO TOAST NUTS Spread your choice of cashews, walnuts or macadamias (or a mixture of all three) on a lined baking tray and place in a preheated oven at 180°C for 8–12 minutes, or until golden. Take care not to let them burn.

Don’t have a food processor? Finely chop the nuts and seeds. Place in a bowl with the onion mixture and butternut chunks and mash until smooth.