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Vegan Christmas Main: Nut Wellington

Vegan Christmas Main: Nut Wellington

Friday, 2nd December 2016

Recipe from Eat Smart book by Niomi Smart

 For Christmas here is a plant-based alternative to beef Wellington. This is essentially a nut roast made from lentils, vegetables and nuts is then wrapped in thin aubergine slices. 


Ingredients

  • 125g Red Split Lentils
  • 1 Onion (diced)
  • 1 Tsp Coconut Oil (plus extra for the aubergines)
  • 5 Chestnut Mushrooms (chopped)
  • 1 Carrot (peeled and chopped)
  • 1 Red Pepper (dressed and chopped)
  • 2 Garlic Cloves (peeled and diced)
  • 1 Tsp Dried Thyme 1 Tsp Dried Rosemary 5 Sage Leaves (chopped)
  • 1 Tsp Apple Cider Vinegar
  • 1 Cup Mixed Nuts (such as brazil, cashews & walnuts chopped)
  • 2 Large Aubergines
  • Pink Himalayan Salt (or sea salt)
  • Freshly Ground Glack Pepper

Mint Sauce

  • 3 Bunches of Fresh Mint Leaves
  • 1⁄4 Cup Apple Cider Vinegar
  • Pink Himalayan Salt (or sea salt)
  • Freshly Ground Black Pepper

Method 

1. To make the mint sauce, sprinkle a good pinch of salt onto the mint leaves, nely chop and add to a bowl or jar.

2. Stir in the apple cider vinegar and a pinch of freshly ground pepper, pour over 60ml (1⁄4 cup) boiling water and stir.

3. Allow to cool, then refrigerate for at least 1 hour, but preferably overnight, for the avours to infuse. Keep in an airtight jar or container in the fridge.

4. Preheat the oven to 190oC/375oF/gas 5.

5. Cook the lentils by adding to a saucepan with 1 cup of water. Bring to the boil and simmer for 15-20 minutes or until cooked.

6. Set a frying pan over a medium-high heat and fry the onion in the coconut oil for 5-7 minutes. Add the remaining vegetables and garlic, apart from the aubergine, and continue to fry for 10-15 minutes until the vegetables have softened.

7. Stir in the herbs, apple cider vinegar and season well with a pinch of salt and pepper.

8. In a food processor, pulse the mixed nuts to small chunks. Add the cooked lentils and the vegetables and blend until everything is combined, but retaining small chunks. Set aside.

9. Cut the stalks o the aubergines and cut into wide, at 2-3mm thick slices. Some slices won’t come out right, but don’t worry, it can take some getting used to! That’s why the recipe calls for 2 aubergines, to allow room for error.

10. Place on a large baking sheet, rub with coconut oil and cook in the hot oven for 10-15 minutes, turning halfway.

11. Lightly grease a 1lb loaf tin with coconut oil and place the aubergine slices around the sides of the tin, keeping them high enough for the opposite aubergine slices to be able to overlap at the top. Lay the aubergine slices along the base so the whole of the inside of the loaf tin is covered.

12. Pour in the Wellington mixture, using a wooden spoon to pack it in and smooth the top, then lay a single layer of aubergine slices on top. Fold in all the aubergine slices around the top and use toothpicks to secure the slices in place.

13. Bake on the middle shelf of the oven for 40 minutes. Remove and allow to cool slightly before removing from the tin. Pull out the toothpicks and place a chopping board on top of the tin, then ip over and gently lift the tin o .

14. Slice into four equal portions and serve with the mint sauce. 

 

 

 

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