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Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

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Vegan Christmas Wellington with STRONG ROOTS

Vegan Christmas Wellington with STRONG ROOTS
Vegan Christmas Wellington with STRONG ROOTS
Vegan Christmas Wellington with STRONG ROOTS

It’s that time of year again and I have the most delicious festive vegan wellington recipe for you! This is so good I am so excited for you guys to try this out. The Chargrilled Sprouts and Roast Butternut Squash Chunks against the crispy puff pastry and stuffing are a show stopper!

I made this recipe using STRONG ROOTS brand new Winter Collection; Roast Butternut Squash Chunks, Chargrilled Sprouts, and Winter Green Vegetables. Both the Chargrilled Sprouts and Winter Green Vegetables come with flavoured non-dairy butters to add delicious seasoning to your festive feast.

If you’re looking for an easy ALL IN ONE vegan dish to prep for the big day- this is it!

It’s also a good way to use up any left overs that you may have. STRONG ROOTS Winter Collection is available in all major supermarkets in the frozen section, for a limited time only.

This is a sponsored post.

Vegan Christmas Wellington with STRONG ROOTS

Ingredients

• 1 x roll vegan puff pastry (I used JUS-ROL it’s vegan and gluten free)
• ½ pack STR0NG ROOTS Chargrilled Sprouts
• ½ pack STRONG ROOTS Roast Butternut Squash
• ½ pack STRONG ROOTS Winter Green Vegetables
• 2 tbsp. cranberry sauce

Stuffing Ingredients (1 portion)

• ½ brown onion diced finely
• 1 sticks celery chopped thinly
• 4 fresh sage leaves – roughly chopped
• 1 large garlic clove peeled and diced finely
• 1 sprigs of rosemary – sprigs removed and leaves chopped
• 1 sprigs thyme leaves (sprigs removed and discarded)
• 1 tbsp. olive oil
• ½ small brambly apple – grated in large cuts
• 60g whole almonds
• 25g walnuts
• Pinch of salt

Method

• Preheat the oven to 200°C
• Start by placing the STRONG ROOTS Roast Butternut Squash Chunks on a baking tray and baking for 18-25 minutes.
• Next place the STRONG ROOTS Chargrilled Sprouts onto a tray, spread the sprouts and vegan butter out evenly and cook for 20-25 minutes. Tossing halfway through to coat in the vegan butter.
• Lastly add the STRONG ROOTS Winter Green Vegetables onto a tray along with their vegan butter and cook for 10-12 minutes tossing halfway through.

Method For the stuffing which you could make in advance.

• Start by adding the oil into a saucepan over a medium heat. Add in the onions and sweat them with the lid on for 6 minutes until tender and almost translucent (do not let them brown).
• Next, stir in the celery, garlic and herbs and cook for 5 minutes combining all the flavours. The celery and onion should be cut very finely so that at this stage they have only a tiny bit of bite and are mostly tender. Stir in the grated apple and cook for 1 minute.
• Remove from the heat and leave to one side while you prepare the nuts.
• In a food processor add the walnuts and almonds and blend for 40 seconds to a 1 minute until they are broken down into a breadcrumb like texture.
• Stir the nuts and a pinch of salt.

To assemble the wellington

• Preheat oven to 200°C
• It’s important to follow the pastry instructions. e.g. Thaw properly and leave sit before rolling and baking for optimum results.
• Roll out the pastry on a large flat baking tray (keeping the baking paper which it comes in underneath, tug a little to stretch each edge).
• Start by spreading on the cranberry sauce along one side (length-ways), next spoon on the stuffing keeping it all on one side.
• Load on the winter veg, butternut squash chunks and charred sprouts.
• Fold over the other side of the pastry packing the vegetables in tightly and press the two sides into one another sealing them together. Score the top.
• Place into the oven on the baking tray to cook for 30-35 minutes until the pastry has puffed and is golden all over the top and edges.

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