If you're a fan of BOSH! Mushroom Wellington, you'll love this healthy and easy roast dinner recipe.
Instead of heavy pastry, the bestselling authors Ian Theasby and Henry Firth have opted for lighter pastry. In this new twist on mushroom wellington, the filo pastry sheets wrap delicious little mushroom parcels.
And all complete with veg and all the (vegan!) trimmings. Why not combine it with their hearty-yet-light gravy for your next Sunday roast? Low in fat, sugar and full of fibre this roast dinner is the perfect alternative to your classic roast.
If you’re looking for more recipes to expand your vegan range in the kitchen, or even looking to make big lifestyle changes – why not check out the book? BOSH! Healthy Vegan cookbook has this recipe and so many more, giving you great vegan twists and new ideas to try out.
- For the roast vegetables:
- 6 medium Maris Piper or other floury potatoes (about 1kg)
- 3 medium carrots (about 300g)
- 3 medium parsnips (about 275g)
- 150g Brussels sprouts
- 1 tbsp olive oil
- Salt and black pepper
- For the rich gravy:
- 2 small red onions
- 2 garlic cloves
- 1 tbsp olive oil
- 1 tbsp cornflour
- 2tbsp water
- 1 tbsp tomato puree
- 1 tsp yeast extract (e.g. Marmite)
- 1 tsp maple syrup
- 300ml red wine
- 350ml vegetable stock
- Salt and black pepper
- For the wellington filo parcels:
- 3 garlic cloves
- 2 tsp olive oil
- 4 large chestnut mushrooms or small portobello mushrooms, plus 150g chestnut mushrooms for the filling
- 1 small red onion
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 80g vacuum-packed pre-cooked chestnuts
- 50g pecans
- 1 slice wholemeal bread (about 50g)
- 30ml white wine
- 4 sheets vegan file pastry
- Low-fat cooking oil spray
- Salt and black pepper
Preheat the oven to 180 degrees celsius. Peel and quarter the potatoes. Peel the carrots and parsnips and cutthem into small, similar-sized batons. Trim and halve the Brussels sprouts
Place the potatoes and a pinch of salt in the large saucepan, cover with cold water, put the pan over a high heat, bring to the boil and simmer for 6-7 minutes until slightly tender. Drain the potatoes, return them to the pan and let them steam-dry for 2-3 minutes, shaking the pan gently to fluff the edges.
Put the olive oil and a pinch each of salt and pepper in a large bowl. Add the potatoes, carrots and parsnips and toss to coat. Take the potatoes out of the bowl, place them on one of the baking trays and put the tray to one side. Add the Brussels sprouts to the bowl with the carrots and parsnips and toss to coat.
Now, make the gravy. Peel and thinly slice the red onions. Peel and grate the garlic. Heat the olive oil in the medium sauce pan over a medium heat. Add the onion and a small pinch of salt and cook, stirring, for 5-6 minutes. Add the garlic and stir for 1 minute.
Combine the cornflour with the water in a cup and stir to make a slurry. Add the slurry to the pan along with the tomato puree, yeast extract and maple syrup and stir to combine. Add the red wine and cook, stirring, for 3-4 minutes. Add the vegetable stock, stir, increase the heat and simmer for 10-15 minutes to thicken, stirring occasionally to prevent the gravy catching on the bottom of the pan.
Taste, season to perfection with salt and pepper, and set the pan to one side (If you prefer a smooth gravy, pass it through a sieve).
While the gravy is thickening, prep the mushrooms. Peel and grate the largest of the 3 garlic cloves into a bowl. Add a pinch each of salt and pepper and a drizzle of olive oil and stir. Place the 4 large mushrooms on the second baking tray facing up. Rub the garlic paste into the gills of the mushrooms. Put the mushrooms in the oven and bake for 10-12 minutes. Remove the tray from the oven and set the mushrooms to one side.
While the mushrooms are cooking, prep the first part of your Wellington filling. Peel and halve the red onion. Peel the remaining 2 garlic cloves. Put the red onion, garlic and 150g chestnut mushrooms in the food processor and blitz into a fine mince. Transfer to a bowl and put to one side. Remove the leaves from the rosemary and thyme and finely chop. Put the chestnuts, pecans and wholemeal bread in the food processor and blitz to form a textured filling. Now, start the roasting process. Put the tray of potatoes in the oven and roast for 40 minutes.
Then carry on building the Wellington parcels. Warm the remaining teaspoon of olive oil in the frying pan over a medium heat I If the onion and mushroom mixture has released liquid, drain it briefly in a sieve I Add the mixture to the pan with a pinch of salt and cook, stirring, for 4-5 minutes. Add the finely chopped rosemary and thyme and stir for 1 minute. Add the white wine and stir for 3-4 minutes.
Take the pan off the heat. Add the chestnut, pecan and bread mixture and fold it into the rest of the ingredients to form a thick ball of filling. Taste and season to perfection with salt and pepper. Take the roasting tray out of the oven, turn the potatoes and put the carrot and parsnips on the tray. Put the tray back in the oven for 20 minutes.
Now it’s time to build you Wellington parcels. Cut the filo pastry sheets in half so you have 8 squares. Lay the sheets out in piles of two, arranged so the two sheets are overlapping at different angles to create star shapes I Divide the filling into 8 equal pieces, roll one of the pieces into a ball, place one ball in the centre of a pastry star and press it to form a 1cm-thick disc. Take one of the roasted mushrooms and place it in the centre of the disc. Take another piece of the filling, roll it into a ball and flatten it out into a 1cm-thick disc between your hands I Place the disc of filling on top of the mushroom and mould the two pieces of filling around the mushroom to form a ball, ensuring the edges are sealed. Pull the exposed sheets of filo pastry up around the ball and twist the tops together so the Wellington pastry parcel is tightly wrapped, being careful not to rip the pastry. Spray the tops of the pastry parcels with a little cooking spray. Repeat this process with the remaining ingredients to make four Wellington parcels.
To complete the roasting process, take the tray of potatoes, parsnips and carrots out of the oven and add the Brussels sprouts to the tray. Put the Wellington filo parcels on a separate tray and put the trays back in the oven for 20 minutes until all the vegetables are well roasted and the parcels are golden and crispy.
To prepare your dinner, warm the gravy through so it’s hot and gently steaming. Remove the trays from the oven, plate up the Wellington parcels and roasted vegetables, pour over the gravy and serve immediately.