BBC Good Food Magazine

Next level vegan wellington with gravy

- recipe BARNEY DESMAZERY photograph­s KAREN THOMAS

SERVES 6 PREP 1 hr 30 mins COOK 2 hrs MORE EFFORT V

WHY CHOOSE IT

Every next-level recipe starts with the question: ‘How can I make it better?’ When asked to make a vegetarian wellington for Christmas, I knew it had to be vegan. We’ve got plenty of vegetarian wellington­s on bbcgoodfoo­d.com, and I wanted this one to be a little different, as substantia­l as possible, and one that people may not have tried before. While meat-eaters tend to have turkey as their ‘once-a-year’ bit of protein at Christmas, I reckon this wellington is special enough to make them rethink that tradition.

WHAT TO BUY

30g dried porcini or mixed

wild mushrooms

1 tbsp olive oil, plus a little extra

for roasting

1 onion, chopped

2 garlic cloves, chopped

2 tbsp tomato purée

1 tbsp plain lour, plus extra for dusting 150ml red wine (ensure it’s vegan)

4 tbsp vegan vegetable bouillon powder 4 tsp yeast extract

1 tbsp soy sauce

1 tbsp smoked paprika

400g can black beans, undrained 300g vital wheat gluten (see p120)

1 tbsp picked thyme leaves, plus extra

to serve

1 tbsp onion granules

500g block vegan pu pastry

1 tbsp cranberry sauce, plus extra to serve

(ensure it’s vegan) almond milk, for glazing

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