Vegan beetroot Wellingtons with mulled wine gravy
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Searching for a vegan centrepiece for this Christmas? Look no further than this vegan beetroot Wellington recipe. Whole beetroots are simmered in mulled wine, then wrapped in vegan puff pastry along with spinach and mushrooms, creating the perfect single-serve treat to go with all those festive side dishes. The mulled wine gravy on the side is so good, everyone around the table will be after it!
First published in 2019
Ingredients
Metric
Imperial
Beetroot Wellingtons
- 4 beetroots, roughly 5cm in diameter
- 750ml of mulled wine, (check it's vegan)
- 200g of spinach
- 1 sheet of puff pastry, vegan, cut into 4 15cm circles
- coconut oil, melted, for brushing
Mushroom duxelle
- 200g of white mushrooms
- 1 tbsp of soy sauce
- 1 dash of vegetable oil
Mulled wine gravy
- 10g of dried mushrooms
- 500ml of boiling water
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 1 tsp Dijon mustard
- 2 tbsp of flour
- 1 tsp Marmite
- 2 tbsp of soy sauce
- 1 dash of vegetable oil
SAVE RECIPE
Method
1
Begin by cooking the beetroots. Scrub them clean, then place in a pan with the bottle of mulled wine. Simmer for an hour or until the beets are soft all the way through (top up with a little water if needed). Lift the beetroots out of the wine and peel whilst still warm
2
Continue simmering the mulled wine until it has reduced down to a syrupy consistency while you get on with the rest of the recipe
3
Place the dried mushrooms in a jug and pour over 500ml of boiling water. Leave to soak for at least 10 minutes
4
To make the gravy, fry the onions and garlic in a splash of oil over a low heat until golden and caramelised (about ten minutes). Add the thyme sprigs to the pan
5
Place a fine sieve over a bowl and strain the mushrooms, reserving the liquid. Roughly chop the mushrooms then add to the pan with the onions. Stir in the mustard and Marmite, followed by the flour. Cook out for a couple of minutes, constantly stirring to avoid any burning
6
Add the mushroom stock and reduce until thick and glossy. Add the soy sauce and reduced mulled wine, then pass through a sieve to get a nice smooth sauce. Taste and season with salt if needed, then set aside to reheat before serving
7
To make the duxelle, place the mushrooms in a blender and blitz to a fine rubble (or very finely chop if you don't have a blender). Add them to a frying pan with a splash of oil and the soy sauce and cook down until the mushrooms are tender and all the liquid has evaporated
8
Wilt the spinach in a pan over a medium heat for a few minutes, just enough to collapse the leaves. Remove from the pan and pat dry with kitchen paper, then leave to cool
9
You are now ready to assemble the parcels. Take the circles of pastry and spread out the spinach on each, leaving a 1cm gap around the edge. Spread out the mushroom duxelle then place the beetroot in the centre. Carefully fold the pastry up around the beetroot and seal together. Place on a greaseproof-lined tray, seal-side down
10
Place the parcels in the fridge for 10 minutes whilst you preheat the oven to 200°C/gas mark 6
11
Use a small knife to score lines into the pastry, then glaze with coconut oil and place in the oven for 35 minutes until golden. If they are starting to darken too much in colour, turn the temperature down to 170°C/gas mark 3 after 15 minutes
12
To serve, reheat the mulled wine gravy and bring the parcels to the table with your side dishes
First published in 2019
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