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- Christmas Wellington with Roast Roots, Chestnuts and Herbs
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Search results for 500 g of parsnips, peeled and cut into wedges
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Search results for 80 g of brown rice
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- VegetarianVeganRating, 4.5 out of 5 from 76 reviews.(76)70g(£50.00 per kilo)Price£3.50Previous price£4.10
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Search results for 70 g of hazelnuts, toasted and coarsely chopped
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Ingredients
- 500 g of beetroot, peeled and cut into wedges
- 500 g of parsnips, peeled and cut into wedges
- 80 g of brown rice
- 150 g of green lentils
- 6 leaves of sage
- 4 cloves of garlic, crushed
- 1 handful of fresh thyme or oregano, leaves finely chopped
- 4 tbsp of sherry
- 1 large pinch of nutmeg, grated
- 1 orange, zested
- 100 g of chestnuts, coarsely chopped
- 2 tsp of dijon mustard
- 25 g of oat flour/plain flour
- 1 large egg, (optional, not for vegans!)
- 2 jus rol puff pastry sheets, (these are vegan)
- 4 tbsp of extra virgin olive oil
- 1 dash of plant-based milk, for brushing
- 0.5 tsp of ground allspice
- 4 medium red onions, finely chopped
- 2 tsp of sweet smoked paprika
- 50 g of dried apricots, finely chopped
- 70 g of hazelnuts, toasted and coarsely chopped