How about a Quorn Wellington for your Christmas dinner? – Recipe

Are you stuck for what to do for Christmas dinner? What about a traditional Wellington with trimmings?

Except this one is vegetarian… and will make you look like you’ve gone to much more effort than you really have.

Vegetarian Wellington - photo by Janet McKeith
Vegetarian Wellington - photo by Janet McKeith

The best thing about this recipe is that it’s easy to adapt however you wish – if you really wanted you could thouroughly cheat by just wrapping Redwood’s Cheatin’ Turkey with cranberry stuffing up in ready roll puff pastry – it’s all up to you!

1 Quorn Family Roast (defrosted)
1 pkt ready to roll puff pastry
225g  mushrooms
1 clove of garlic, peeled and chopped
parsley
2 onions, finely chopped
150g dried cranberries, chopped
150g unsweetened chestnut purée
100g breadcrumbs
1 egg (beaten with a splash of milk)
butter
salt and pepper to season

This is a recipe with stuffing on the inside and the outside of the Quorn – full of festive flavour. And of course, it can be prepared the day before and quickly cooked in the oven.

1. Pre-heat the oven to 180C
2. Chop the mushrooms. Fry the mushrooms and garlic with a knob of butter mushrooms for about 10 minutes. Season and stir in the parsley. Leave to simmer gently.
3. In a second pan, cook the onions in butter until soft. Remove from the heat and leave to cool.
4. Put the cranberries, chestnut puree and breadcrumbs into a bowl. Add seasoning and stir in the onions.
5. Roll out the pastry until it is big enough to comfortably encase the Quorn Roast.
6. Give the Quorn a flat top and bottom by slithering off a small slice off the base and top. Then, slice the Quorn length-ways down the middle to create a top half and bottom half.
7. Spread most of the chestnut and cranberry mix in an even bed over the pastry – leave a margin at the edges for sealing the pastry together.
8. Place the bottom piece of the Quorn roast onto the pastry. Cover it with a thick layer of mushrooms. Place the second piece of Quorn on top.
9. If there is any chestnut and cranberry left, use this to cover the top of the Quorn. Then encase the Quorn with the pastry. Seal the edges with an egg and milk mixture and brush over to glaze the pastry.
10. Place in the oven and bake for about 45 minutes to an hour.

Serve slices of Wellington with buttered potatoes and Brussels sprouts.

Tip: You can make a delicious sauce by frying onions in butter till golden brown. Adding some honey while cooking to caramelise, and then some red wine. Season to taste. Then simmer until it is reduced (and, if necessary use a thickener) to bring it to the right consistency.

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