WELLINGTON FILLING 125g Puy Lentils Raw 125g Cooked Beetroot Chopped 250g Roasted Squash Diced 3g Parsley Chopped 20ml Vegan Gravy ½ Red Onion Chopped 1 Garlic Clove Finely Chopped 2 sprigs Thyme Fresh Picked
DUXELLE 300g Button Mushroom 1 Garlic clove 2 sprigs Thyme 20ml Vegetable Oil ½ Aubergine Finely Sliced 375g Puff Pastry 50ml Soy Milk (or other milk substitute)
TO SERVE 180g peas 420g savoy cabbage 30g vegan butter 900ml vegan gravy
FILLING 1 Cook lentils in seasoned water 2 Sautee onion, garlic & thyme 3 Once lentils are cooked mix with onion mix, squash, 1st amount of vegan gravy and beetroot and allow to cool down
DUXELLE 1 Pulse mushroom in food processor 2 Saute mushrooms in oil with thyme & garlic until all moisture has been absorbed (dry consistency) allow to cool
BUILD 1. Lay cling film onto a work clean bench. Lay aubergine onto the cling film without any gaps between them 2. Spread a thin layer of duxelle on top of the aubergine, followed by the wellington mix and roll up tightly 3. Roll out pastry 5mm thick and carefully squeeze out wellington mix onto the pastry 4. Seal pastry with soy milk 5. Lay onto trays lined with greaseproof paper 6. Cook in an oven at 170C for approximately 50 minutes
SERVE 1. Heat a pan of salted water and bring to a boil, add cabbage and peas until just cooked, keeping the vegetables green. 2. Drain and place into a pan with vegan butter and season lightly with pepper. 3. Heat gravy until simmering. 4. Slice Wellington into 6 and serve with vegetables and gravy.