100% Vegan Nut Roast Wellington En Croute

Okay so, maybe it needs a better name. BUT, it’s still delicious. I didn’t want to make a normal nut roast, so I decided to add pastry! It combines all of my favourite things. Puff pastry, mushrooms, nuts, garlic, peppers, carrots……

As a lot of you may know, I’m slowly transitioning to veganism, and by the end of January I’ll be entirely meat, dairy, and cruelty free. Yay! Now, as someone who has been a vegetarian for 5 ½ years, I have to let you in on a secret…I had my first ever nut roast about 2 months ago. *Gasp*, I know. It was from a little farm shop and I really enjoyed it! But I love to cook at Christmas so I decided to make my own, and for a first try it turned out pretty darn well! My boyfriend was pretty delighted to come home from work to a full Christmas dinner (including sprouts which for some reason he loves, and I despise), complete with nicely set table and of course, a bottle of Shloer. After devouring ginormous slices of nut roast, we lay groaning happily with full bellies. Then, I even gave him an early Christmas present: Wolfenstein II for his Xbox, which he’s been wanting for ages (and has since completed after playing for 3 hours that night and a colossal SEVEN yesterday. It was a good game though I watched him play the majority of it from my sick-bed *wallows in self-pity* and it had a great story, would make an awesome movie!)

Enough of my rambling, let’s get to the recipe! This recipe doesn’t call for any fancy equipment, just an oven, some scales, a baking tray, a rolling pin, and a sharp knife. (Short version of recipe at the bottom of this post!)

Look how handsome he is!

Ingredients:
  • 100g Chestnuts
  • 150g Mixed Nuts
  • 2 Carrots
  • 1 Stick of Celery
  • 250g Chestnut Mushrooms
  • ½ Red Pepper
  • 100g Breadcrumbs
  • 2 Cloves of Garlic
  • 100g Red Lentils
  • 500g Pack of Puff Pastry

 

Method:
  1. Heat the oven to 200°C or 180°C for fan ovens
  2. Weigh out 100g of chestnuts. I used this 400g bag from Tesco, so just roughly split the pack into quarters to save weighing it out. 
  3. With a sharp knife, slice an X shape into the shell of the chestnuts, ensuring you only cut the shell and not the nut itself. Take your time with this and make sure you use as sharp a knife as possible. 
  4. Spread the chestnuts out on a baking tray and put in the oven for around 20 minutes, until the shell splits open. 
  5. Meanwhile, weigh out 150g of mixed nuts. I used a pack from Tesco that contained cashews, almonds, hazelnuts, and walnuts. You can of course use bags of whatever nuts you like. 
  6. Chop the nuts into small pieces. To do this, I held the knife handle with my right hand, and used my left palm to hold the top edge of the other end, then moved the handle up and down to make sure the nuts didn’t go flying off the chopping board. Again, take your time and use a sharp knife. This does take a while to get them to the right size, but it’s down to your personal preference how big you want them. You could also buy already chopped nuts. 

TIP: chopping board sliding all over the place? Wet a piece of kitchen roll and wring it out, then place it underneath the chopping board to create friction and stop it moving!

  1. Back to the chestnuts. Remove from the oven and leave them to cool until they’re cool enough to handle.
  2. While the chestnuts are cooling, peel two carrots and grate them, or chop really finely. Keep the ends for Rudolph! Dice finely one stick of celery.
  3. By this point the chestnuts should have cooled. Carefully peel the shells off to reveal the soft golden-yellow insides. Don’t worry if they fall apart! Use a sharp knife to encourage them if necessary, but please don’t cut your fingers off! No Christmas casualties please, and blood in your nut roast wont taste so good, plus, this is meant to be vegan! Roughly crumble the chestnuts (or chop them if you don’t wanna get messy!)
  4. Wash the mushrooms and pat dry, then dice them into tiny pieces. Set aside.
  5. Deseed and finely dice ½ a red pepper. Set aside. 
  6. Weigh out 100g of breadcrumbs and set aside.
  7. Spread the chopped nuts (excl. chestnuts) in a single layer on a baking tray, and toast for 5-7 minutes until lightly golden, giving them a shake halfway through. Leave them aside to cool. 
  8. Next, heat some olive oil in a pan on a medium-low heat. Add the celery, carrot, pepper and 2 cloves of minced garlic to the pan. Gently sauté for 5 minutes, then add the mushrooms. Turn the heat up to medium-high and continue to cook for another 5 minutes, stirring often. Once cooked, drain the excess liquid. 
  9. Whilst the vegetables are cooking, pour 100g of lentils into a pot with 500ml of water. Bring to the boil and allow to bubble for about 10 minutes. Reduce the heat and leave to simmer for another 10 minutes until cooked. Stir occasionally to avoid sticking. Drain and rinse, then give them a quick blast in a blender, or just mush them up with a fork if you don’t have one on hand.
  10. Leave everything aside to cool, and go have a cuppa. Or, if you’re like me and a super messy chef, use this time to tidy up the chaos that is now your kitchen.
  11. Once everything has cooled, line a baking tray with greaseproof paper, or use some vegan butter if you’ve run out and not realised (definitely not me).
  12. Mix the vegetables, all of the nuts, and the breadcrumbs in a large bowl. You may not need all the breadcrumbs, just use as much as you feel necessary.
  13. Flour your surface. Roll out the pastry into a long rectangle.
  14. If you want to attempt to be fancy like me (I’m not sure how well it worked but I tried!) cut diagonal slits from the edge to 1/3 of the way in on both sides. Use your hands to shape the mixture into a log shape in the middle of the pastry. 
  15. Bring up the ends of the pastry and press down. Plait alternate sides with the strips you have cut and press down to seal. Brush with a little almond milk (or do the splash-and-rub method if your dog has eaten your pastry brush…) 
      
  16. Place in the oven for around 45-60 minutes until the pastry is puffy and golden. I had mine in for about 50/55 minutes in total whilst cooking the rest of my roast, and I turned the oven down a little at the end to keep it warm but not burn the pastry. 
  17. Slice and serve with all the trimmings! 

 

Voila! I whipped up some sage and onion stuffing, roast and mashed potatoes, vegetables, and Yorkshire’s with mine! 

 

100% Vegan Nut Roast Wellington En Croute
Serves 8
A nutty vegetable loaf wrapped in delicious puff pastry!
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Cook Time
45 min
Cook Time
45 min
666 calories
75 g
0 g
35 g
14 g
8 g
178 g
266 g
7 g
0 g
26 g
Nutrition Facts
Serving Size
178g
Servings
8
Amount Per Serving
Calories 666
Calories from Fat 312
% Daily Value *
Total Fat 35g
55%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 20g
Cholesterol 0mg
0%
Sodium 266mg
11%
Total Carbohydrates 75g
25%
Dietary Fiber 7g
30%
Sugars 7g
Protein 14g
Vitamin A
56%
Vitamin C
37%
Calcium
7%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100g Chestnuts
  2. 150g Mixed Nuts
  3. 2 Carrots
  4. 1 Stick of Celery
  5. 250g Chestnut Mushrooms
  6. ½ Red Pepper
  7. 100g Breadcrumbs
  8. 2 Cloves of Garlic
  9. 100g Red Lentils
  10. 500g Pack of Puff Pastry
Instructions
  1. Heat the oven to 200°C or 180°C for fan ovens
  2. Weigh out 100g of chestnuts.
  3. With a sharp knife, slice an X shape into the shell of the chestnuts, ensuring you only cut the shell and not the nut itself. Take your time with this and make sure you use as sharp a knife as possible.
  4. Spread the chestnuts out on a baking tray and put in the oven for around 20 minutes, until the shell splits open.
  5. Meanwhile, weigh out 150g of mixed nuts.
  6. Chop the nuts into small pieces. Again, take your time and use a sharp knife. You could also buy already chopped nuts.
  7. TIP: chopping board sliding about? Wet a piece of kitchen roll and wring it out, then place it underneath the chopping board to create friction and stop it moving!
  8. Back to the chestnuts. Remove from the oven and leave them to cool until they’re cool enough to handle.
  9. While the chestnuts are cooling, peel two carrots and grate them, or chop really finely. Keep the ends for Rudolph! Dice finely one stick of celery.
  10. By this point the chestnuts should have cooled. Carefully peel the shells off to reveal the soft golden yellow insides. Don’t worry if they fall apart! Use a sharp knife to encourage them if necessary.
  11. Wash the mushrooms and pat dry, then dice them into tiny pieces. Set aside.
  12. Deseed and finely dice ½ a red pepper. Set aside.
  13. Weigh out 100g of breadcrumbs and set aside.
  14. Spread the chopped nuts (excl. chestnuts) in a single layer on a baking tray, and toast for 5-7 minutes until lightly golden, giving them a shake halfway through. Leave them aside to cool.
  15. Next, heat some olive oil in a pan on a medium-low heat. Add the celery, carrot, pepper and 2 cloves of minced garlic to the pan. Gently sauté for 5 minutes, then add the mushrooms. Turn the heat up to medium-high and continue to cook for another 5 minutes, stirring often. Once cooked, drain the excess liquid.
  16. Whilst the vegetables are cooking, pour 100g of lentils into a pot with 500ml of water. Bring to the boil and allow to bubble for about 10 minutes. Reduce the heat and leave to simmer for another 10 minutes until cooked. Stir occasionally to avoid sticking. Drain and rinse, then give them a quick blast in a blender, or just mush them up with a fork if you don’t have one on hand.
  17. Leave everything aside to cool.
  18. Once everything has cooled, line a baking tray with greaseproof paper, or use some vegan butter.
  19. Mix the vegetables, all of the nuts, and the breadcrumbs in a large bowl. You may not need all the breadcrumbs, just use as much as you feel necessary.
  20. Flour your surface. Roll out the pastry into a long rectangle.
  21. If you want to attempt to be fancy like me (I’m not sure how well it worked but I tried!) cut diagonal slits from the edge to 1/3 of the way in on both sides.
  22. Use your hands to shape the mixture into a log shape in the middle of the pastry. Then, bring up the ends of the pastry and press down. Plait alternate sides with the strips you have cut and press down to seal. Brush with a little almond milk.
  23. Place in the oven for around 45-60 minutes until the pastry is puffy and golden.
  24. Slice and serve with all the trimmings!
Notes
  1. Cooking time: I had mine in for about 50/55 minutes in total whilst cooking the rest of my roast, and I turned the oven down a little at the end to keep it warm but not burn the pastry.
  2. I reheated two slices in the oven the next day for about 10 minutes and it was just as good!
beta
calories
666
fat
35g
protein
14g
carbs
75g
more
PaperweightsandPolaroids.com http://paperweightsandpolaroids.com/

 

I’d love to hear if you try my recipe and any changes or additions you make! Pictures would make my day!

Have a lovely lovely Christmas everyone whatever you get up to, and enjoy your feasts!

 

Love and Christmas wishes,

 

Hi! I'm Chloe, I'm 19, and I live in Northern Ireland. I have two dogs called Jodie and Daisy, a wonderful boyfriend called Adam, and I love cooking, baking, travelling and vintage shopping! Welcome :)
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