Beetroot Wellington

400 g large beetroot, cooked and peeled

100 g Swiss chard, stems removed, blanched and dried

200 g mushroom (duxelles)

500 g vegan puff pastry (recipe below)

salt and pepper to taste

sprig of thyme

almond milk

oil to sear

Trim the beetroot with a round cutter to the same size. Sear off in a hot skillet with some oil, thyme and season with salt and pepper. Set aside over a drying rack.

Cover a work surface with plastic wrap and lay out the blanched Swiss chard overlapping to the size of all the beetroot set together in a roll. Spread out the mushroom duxelles over the Swiss chard, pressing it down a bit which will help keeping the leaves together when rolling. Place the beetroot on the duxelles to form a long log. Roll up in the Swiss chard, mushroom sheet and roll up tight in plastic wrap. Place in the fridge to set for 2 – 3 hours.

Roll out the vegan puff pastry to size and brush with almond milk to become tacky. Remove plastic wrap from beetroot roll. Place on the pastry, roll up tight and trim the edges. Wrap in plastic wrap and set in the fridge to firm up the pastry.

Preheat the oven to 180° C.

Brush pastry with almond milk and set aside to dry a bit (10 minutes). Brush again and scribe patterns with a knife.

Bake for 20 – 30 minutes at 180° C.

Cool slightly, slice and serve.


Vegan Puff Pastry

For the dough

600 g fine white flour

15 g salt

100 g cashew butter

250 ml ice water

15 ml lemon juice

Mix all ingredients together and knead a little to develop some gluten and until the dough does not stick to your hands or a surface. Wrap and rest in the fridge until butter is ready.

For the butter block

300 g cashew butter

70 g vegetable fat

50 g flour

Mix all ingredients together, put in a zip lock sandwich bag and flatten out. Place in the fridge until hard.

Take out the dough, cut a cross in the dough and pull it open to form a square. Roll out slightly, put the butter square on top and fold over the dough like a business letter. Then roll out lengthwise until 1 cm thick. Fold one side up 2/3 and the other side to meet up with the edge of the first fold. Then fold in half. Cover and place in fridge for 30 – 40 minutes.

Roll out again lengthwise and repeat the folding process.

Repeat one more time after resting the dough in the fridge for 30 – 40 minutes.

Rest the dough again, then roll out to a sheet about 5 mm thick.


Vegetable Jus

500 g white onion, sliced with peel

200 g carrot, sliced

1 bunch celery

200 g aubergine, sliced

100 g kombu

50 g tomato paste

1 bottle red wine


5 g xanthan gum

Roast vegetables in a tray in the oven until almost burnt. Add tomato paste and roast for another 10 minutes. Deglaze with red wine and braise a further 30 minutes in oven. Place mixture in a large pot and cover with water. Cook for about 4 hours, topping up with water every now and then. Strain and reduce the liquid to about half. Blend in xanthan little bit by little to get a nice jus consistency.

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