The Ultimate Christmas Roast Recipe

Looking to make your holiday meal plant-based? Bake up this vegan roast “beef” wellington, perfect for Christmas.

| October 2019

vegan-roast

This is Christmas, all wrapped up ... literally! The Christmassy flavours we all love are in this roast “beef” wellington. It’s so succulent and flavoursome.

Serves 6

Cooks in 150 minutes



Difficulty: 7/10

Ingredients

For the “beef”

Wet ingredients

  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 leek, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • pinch of cinnamon
  • pinch of allspice
  • pinch of paprika
  • pinch of ground nutmeg
  • 1 tbsp dried sage
  • 2 tsp dried rosemary
  • 30g (1/4 cup) dried cranberries
  • 50g (1/2 cup) dried apricots
  • 100g (1 cup) peeled and cooked chestnuts
  • 240ml (1 cup) cider, from a 500ml (2 cup) bottle
  • 240ml (1 cup) vegetable stock
  • 1 tbsp miso paste

Dry ingredients

  • 250g (2-1/4 cups) vital wheat gluten
  • 3 tbsp chickpea (gram) flour

For the spice rub

  • 1 tsp cayenne
  • 1 tsp allspice
  • 1 tsp dried sage
  • 1 tsp dried rosemary
  • 1 tsp dried tarragon

For roasting

  • remaining 260ml (1 cup) cider
  • 1 orange
  • 500ml (2 cups) vegetable stock
  • 1 onion
  • 2 garlic cloves
  • 1 bay leaf
  • handful of fresh thyme and rosemary sprigs
  • 1 tbsp miso paste
  • 2 tbsp balsamic vinegar
  • 4 tbsp Cranberry and orange sauce (see above)
  • 320g (11-1/4oz) block ready-made vegan puff pastry

For the glaze

  • 3 tbsp maple syrup
  • 3 tbsp non-dairy milk
  • 4 tbsp vegetable oil

For the gravy

  • 2 tbsp cornflour (cornstarch)
  • 4 tbsp water

Directions

  1. Make the “meat” dough. Heat the oil in a non-stick frying pan over a medium heat. Fry the onion, leek, garlic, seasoning, spices and herbs for 2–3 minutes.
  2. Meanwhile put the cranberries, apricots and chestnuts into a blender and blitz until they’re all a similar size. Add these to the frying pan and sauté for 3–4 minutes until everything has softened. Pour in the cider, stock and miso paste. Stir together and allow the mixture to simmer for 2 minutes before turning the heat off.
  3. Combine the dry ingredients. Once the wet mixture has cooled slightly, mix with the dry ingredients. It should form a nice dough. If your mix is wet add a little more chickpea flour. Tip the dough out onto a clean work surface and knead for 10 minutes. Leave to rest.
  4. Preheat your oven to 170 degrees C (340 degrees F). Combine the rub spices in a bowl. Shape the dough into a sausage 10cm (4in) in diameter. Sprinkle the rub onto your work surface. Roll the dough in the rub.
  5. Roll the dough in a piece of muslin (cheesecloth), twist the ends tightly, then tie each end with cook’s string to secure it. Place the wrapped dough into a deep baking tray together with the rest of the roasting ingredients and bake for 2 hours on the bottom shelf, turning over half way through to ensure it cooks evenly. Once baked, lift the roast out of the tray, reserving the roasting liquid, leave to cool slightly, then remove the muslin. At this point you can either chill it in the fridge for up to 3 days or continue. If you are not cooking now, make the gravy (below) and keep in the fridge, then reheat.
  6. An hour before you want to serve, roll out your pastry into a tea-towel-sized rectangle around 3mm (1/8in) thick. Cut strips a third of the width of the pastry on each side, so you can cross them to make a lattice. Spread the cranberry and orange sauce over the roast, lift it into the centre of the pastry, wrap it up, then transfer to a baking sheet lined with non-stick baking paper. Combine the glaze ingredients in a bowl, then brush over the top of the pastry. Bake for 15–20 minutes, or until golden.
  7. While the wellington is cooking, strain the roasting liquid from the baking tray through a sieve into a saucepan, pressing to squeeze out all the lovely juices. Place over a low heat and simmer for 10 minutes until you have a thick gravy. Mix the cornflour with the water and add it to the gravy whilst whisking until it thickens to your desired consistency. Remove the wellington from the oven, carve and serve with the rich gravy.

More from Vegan Christmas:

vegan-christmas-cover
Cover courtesy of Quadrille


Recipe excerpted with permission from Vegan Christmas by Gaz Oakley, published by Quadrille October 2018, RRP $19.99 hardcover.

Amber
11/4/2019 8:54:28 AM

I don't understand the "cranberry and orange sauce". Where is it?







mother-audience

MOTHER EARTH NEWS FAIR

February 15-16, 2020
Belton, Texas

Join us in the Lone Star state to explore ways to save money and live efficiently. This two-day event includes hands-on workshops and a marketplace featuring the latest homesteading products.

LEARN MORE







Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.




Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds

click me