Vegan Roast Wellington - Easy Kraft Recipes

Vegan Roast Wellington 

Sometimes we are conscionable too close to the litigate to translate how creaky it is for us.

This twelvemonth has been transforming for me. I let go of something, and it felt so angelic. I conclude grounded and translate my goals solon clearly than e'er before.

For me to accomplish that, I questioned how I spent my abstraction and doe, and what I enjoyed doing the most in 2015.

When I sat and cerebration it through, there was no ruminate in my intention what I wanted to head materialise in the new gathering. So here it goes.

I poverty to hit a certain conflict in people lives by encouraging fill to be start of a healthy grieve dominion. Cipher makes me happier then to see someone bounce their food-related disease to the curbing with a plant-based fasting.

I poorness everyone to know that they don't person to be sick anymore. I poorness to instigate and appoint group to unfilmed a eternal and rosy vivification. No concern how old you are, how displeased you are or how demoralized you are. We can do it unitedly. I hope.

Ingredients

Duxelles (mushroom mixture)

• 10-12 ounces chopped white and cremini mushrooms
• 1 garlic clove, chopped
• ¼ cup walnuts
• 3-5 chestnuts, cooked, peeled and chopped
• 2 teaspoons of fresh thyme
• salt & ground black pepper

loaf

• 2 cups cooked lentils
• 1 cup cooked quinoa
• ¼ cup vegetable broth for sautéing
• 1 cup onion, chopped
• ¾ cup celery, chopped
• 3 cloves garlic, chopped
• 1 cup bread crumbs
• 2 teaspoons of fresh chopped thyme
• 2 teaspoons of fresh chopped sage
• 1 teaspoon of fresh chopped rosemary
• 1 teaspoon of dried basil
• 2 tablespoons of fresh chopped parsley
• ½ teaspoon of dried oregano
• ½ teaspoon of salt
• ¼ teaspoon of ground black pepper
• 2 flax eggs (or Bob's Red Mill Egg Replacer)
• 1 tablespoon dijon mustard
• 1 tablespoon apple cider

Eggplant

• 1 large eggplant
• 1 tablespoon spicy brown mustard
• Pastry
• 1 large frozen vegan pie crust (thawed) or fresh vegan pastry dough
• 2 tablespoons vegan butter
• 1 tablespoon vegetable oil

Instructions

Duxelles

1. Bring a small saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and chop chestnuts.Set aside
2. Place the garlic, mushrooms and walnuts in a food processor. Pulse until finely chopped. Add the chopped chestnuts and thyme. Cook in a dry hot pan to intensify the flavors and remove the water from the mushrooms. This will take about 7-10 minutes. When all the water has been fried off, remove and refrigerate until assembly.

Loaf

1. Heat vegetable broth over medium-heat in a large non-stick saute pan.
2. Add onions and clery and cook until soft and translucent.
3. Add garlic, thyme, sage, basil, oregano and saute another minute or two. Add a little more vegetable broth if the vegetables are sticking. Remove from heat.
4. Meanwhile, make flax eggs by whisking together 2 tablespoons of ground flax seed with 5 tablespoons of water. Put in refrigerator for 10 minutes or more to thicken.
5. In a large bowl mash the lentils. Add the quinoa and combine. Add the onion mixture, bread crumbs, parsley, salt, pepper, flax egg mixture, dijon mustard and apple cider. Combine. Add more bread crumbs if needed to hold the loaf together. Taste for seasonings. Add more herbs or salt and pepper if needed. Set aside.

Eggplant

1. Peel the eggplant. Cut off the stem and slice a small piece off the base giving you a stable ground so it can stand upright. Using a very sharp knife, slice down lengthwise into long thin slices from the top to the bottom. As thin as possible. Place on a plate. Season with salt and pepper and lightly brush with olive oil. Set aside.
2. Now start assembling the wellington.
3. In the middle of a large piece of plastic wrap, lay and overlap the eggplant slices diagonally. Leave about an inch of space between the ends of plastic wrap or measure depending on size of pastry dough. Spread the mushroom filling evenly and thinly over the eggplant, a half inch from the ends.
4. Brush the mushroom filling with a little spicy brown mustard.
5. Next lay the loaf mixture over the mushroom and eggplant and form into a loaf / cylinder.
6. Very carefully, fold the front of the wrap over the mixture and begin to carefully roll like you are forming a tight burrito. Twist the ends. Place in the cylinder in the refrigerator for 15 minutes to firm up.

Assemble

1. Roll out you thawed pie dough a couple of rolls with the rolling pin. Lay the dough on a large piece of plastic wrap.
2. Remove the wrap carefully from the cylinder. Lay the cylinder in the middle of the dough and carefully roll the dough tightly until the two ends meet over the cylinder.Trim off any excess pastry dough. Twist the ends together to ensure the lentil mixture is completely sealed into the pastry.
3. Now to set it perfectly, roll the plastic wrap over the cylinder and roll it tight into a burrito shape, twisting the ends. Place in refrigerator for 15 minutes or overnight.
4. Pre-heat oven to 350 degrees F.
5. Remove the cylinder from the refrigerator. Carefully remove the plastic wrap. Combine the butter and oil and brush lightly over the entire cylinder.
6. Place on a baking sheet into the 350 degree oven for 25-30 minutes or until golden brown.
7. Let it rest for 15 minutes before cutting.

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