Gluten Free Vegan Wellington
If you're cooking for more than one dietary requirement this Christmas, this Vegan Wellington is a fantastic festive option. Chestnuts, mushroom, spinach and sweet potato encased in gluten free puff pastry.
Credited to: Coeliac UK
Kcal: 606.6
Difficulty: More of a challenge
Serves 3
30 mins prep
60 mins cooking time
Ingredients
- 2 large sweet potatoes, cut into 1cm diced
- 3 tbsp oil, divided
- 1 sprig of thyme
- 1 onion, peeled and sliced
- 100g of cooked chestnuts, chopped
- 250g mushrooms, sliced
- 3 garlic cloves, peeled
- 200g spinach
- 50g pine nuts
- 1 packet rolled gluten free puff pastry*
- 2 tbsp soya milk, for glaze
- 1 tbsp mixed seeds, or seeds of your choice
Notes: *Find suitable products on our online food and drink directory.
Method
- Preheat the oven to 200°C, 400°F, gas mark 6.
- Place the sweet potato in a large roasting tray with half the olive oil and the thyme.
- Roast them in the oven for approximately 30 minutes until soft. Remove from the oven and allow to cool.
- Meanwhile, place a saucepan on a medium heat with the rest of the oil. Add the onions, stirring occasionally until softened and lightly browned. Add the mushrooms and garlic and cook until the mushrooms are soft.
- Add the chopped chestnuts to the pan and cook for a further 2 minutes.
- Bring a large pan of water to the boil. Place the spinach in a colander and pour boiling water over it to make it wilt. Drain and set aside.
- In a bowl, add the wilted spinach with the pine nuts and roasted sweet potato. Season to taste.
- Now assemble your Wellington. Unroll the pastry then place the mushroom filling on top.
- Spoon the sweet potato mix down the middle of the pastry, leaving a gap at either side so you can join up the edges of the Wellington
- Fold one side of the pastry towards the centre of the Wellington so the filling is half covered, then repeat with the other side. The pastry should overlap in the middle
- Brush soya milk over the pastry to seal the join.
- Fold up the ends so the filling doesn't leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath. Brush all over with the soya milk and sprinkle with the seeds.
- Bake for 30 minutes until puffed up, golden brown and hot through the middle.
Nutritional information per serving
Kcal
606.6
Fat
36g
Carbs
62.2g
Protein
9.3g
Fibre
9.2g
Sugars
12g
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