Vegan Beetroot, Starlino & Chestnut Wellingtons

When it comes to festive occasions, for me there is nothing quite as disheartening as when Non- Meat Eaters are offered the ubiquitous Nut Roast. Don’t get me wrong, a good one can be very good, but sometimes it just seems that birdseed is the only other option to meat?


Let us explore the world of the vegan wellington. After last year’s roaring success: The Shepherd’s Pie Wellington, we are taking a new route.


This has mouthfeel, flavour and contrast and quite frankly makes Turkey Eaters green with envy. If you can’t find Starlino Cherries, any Maraschino Cherry will work

Ingredients:


4 Medium Sized Beetroots, 4-6cm Diameter

500ml Red Wine

1 Cinnamon Stick

1 Orange, sliced

1 Star Anise

180g Chestnut Puree

100g Cooked Brown Rice

1 tbsp White Miso

1 tsp Lemon Juice

1 tsp Chilli Flakes

1 Red Onion, finely sliced

1 tbsp Olive Oil

Small Pinch Salt

16 Starlino Cherries

2 Sheet Puff Pastry cut into 4 x 10cm Circles and 4 x 12cm Circles

Melted Coconut Oil to glaze


Method:


1. Scrub the beetroots and add to a medium sized pan with the wine, cinnamon, orange, and anise. With the lid ajar, simmer for 45-60 minutes or until just tender to the point of a knife.

2. Remove from the pan and carefully peel the beetroot. Set aside to cool then pop in the fridge. Save the cooking liquor.

3. Heat the olive oil over a medium heat and add the onion and a pinch of salt, lower the heat, and sweat 10-12 minutes or until soft and just beginning to caramelise. Add 4 tbsp red wine from the beetroot and cook 5 minutes more or until totally reduced Set aside to cool then refrigerate.

4. Mix the puree with the miso, brown rice, and the soft onion, add the lemon juice and chilli flakes, and mix through.

5. Using an apple corer or sharp knife, make a hollow inside each beetroot and fill with 4 cherries. Turn so the opening is upwards.

6. Take the 10 cm circles and spoon a little of the chestnut mix on each, leaving a 1 cm gap. Place the beetroot on top, opening facing down.

7. Spread a little more chestnut mix on one of the 12cm discs again leaving a 1cm gap. Brush this gap with water then lay over the beetroot to form a mound.

8. Press the edges together to seal then stamp using the tines of a fork.

9. Repeat with the remaining 3 beetroot.

10. Pop on an oven proof tray and refrigerate for 2 hours.

11. Meanwhile, preheat oven 200C. score the pastry and brush with a little coconut oil. Bake for 30-35 minutes or until golden, you may need to reduce your oven temperature.

12. Serve piping hot with vegetables.