A storm had rolled in (despite it being summer!) and we were stuck inside all day while the thunder rolled outside. Days like this seem like the perfect opportunity to hunker down with a rich, satsifying meal, so I thought I’d give a vegan Wellington a try, having heard about local restaurants doing delicious versions. This one, based on a recipe by Vegan Huggs, has a few steps and took about 45 minutes to prepare, but was not difficult and was certainly worth the effort! I’ve served it here with a summery salad of greens, asparagus, avocado, strawberries and pinenuts.

Ingredients

2 tablespoons ground flax meal

2 tablespoons olive oil

Half a medium onion , diced

2 small carrots , diced small

3-4 cloves garlic , minced or crushed

1 handful fresh thyme finely chopped

6 fresh sage leaves finely chopped

2 sprigs fresh rosemary finely chopped

225 g mushrooms , grated

1.5 tablespoons soy sauce

400 grams chickpeas (or 1 tin, drained)

1/2 cup ground walnuts

1/2 cup breadcrumbs

2 tablespoons tomato paste

1.5 tablespoons worchestershire sauce

1/2 teaspoon teaspoon salt

Fresh cracked pepper , to taste

1 sheet vegan puff pastry 

1 tablespoon vegan butter , melted

 

Preheat oven to 200 degrees.

Mix the flaxseed with 5 tablespoons water and set aside to make a ‘flax egg’.

Saute the carrots and onions until soft, add the garlic and herbs and saute for another 2 minutes, then add the soy sauce and turn off the heat.

Mash the chickpeas roughly with a potato masher, then add to the sauteed vegetables with the rest of the ingredients including the flax egg (except the pastry and vegan butter). Mix well and form into a loaf with your hands.

Roll the pastry out slightly, then arrange the filling down the middle, lengthways. Fold the sides up to meet in the middle, then bring the ends up to form a parcel.

Turn over and place on an oven tray and baste with melted vegan butter. Score diagonal lines in the top for extra effect.

Bake at 200 degrees for 20-30 minutes. Allow a few minutes to rest before slicing and serving.