PLANTIE CHRISTMAS FEAST!
Last year we cooked up a plant based Christmas feast fit for a king – wholefood plant based or not. Vegan, vegetarien, pesciterian, flexitarian, paleo, keto… Christmas is a time of year for inclusion and one thing that we’re all in agreement on is plants are included!
This year we continued our Plantie Christmas Feast new tradition. Christmas Day is spent with family which includes a traditional Christmas dinner. So me and my little plant chomping crew now have a plant based Christmas feast together at the start of December with vegan eggnog to start, tonnes of veg, dessert and cheesy crackers (not cheese and crackers!).
Last year I made Beet Wellington. This year I wanted to mix it up a bit and I combined all I have learnt from making falafels, vegan sausages and veggie burgers, and came up with a new recipe which knocked the Christmas socks off my gang. This recipe makes three good sized rolls. We used one at our feast the second on our mock Stephens Day leftover day and will bring the third one on Christmas Day for those curious to try our way of eating.
Below is the recipe for this years Wellington. For the Beet Wellington and all the veg recipes see my Merry Plantie Christmas Recipes article.
1 tin chickpeas
1 tin cannellini beans
4 medium onions
4 cloves garlic
1 punnet mushrooms
pinch of chilli
1tbsp milled flaxseed
1 lemon juice
100g pumpkin seeds
3 slices sourdough bread (or your prefered bread)
Handful fresh parsley, thyme
S&P to taste
Place your walnuts, pumpkin seeds, oats and chopped up bread into a processor, chop till broken down into nuggets and breadcrumbs. Put into a large mixing bowl.
Saute the finely chopped onion and garlic and fry till lightly brown. Add the finely chopped mushrooms, all the spices and half a teaspoon of salt & pepper. Gently saute for about 10min or until some of the mushroom juice has sweated off.
Place the saute veg mix into a processor and pulse. Leave some nice chunks. Add to the mixing bowl.
Place your chickpeas, cannellini bean, fresh herbs, lemon juice, tamari & honey in a processor and blend. Again leave some texture. Add to the mixing bowl.
Time to get your hands messy! Mush it all together with your hands, add more oats if the mixture is too wet. Add more salt & pepper at this stage if needed. It should be a malleable texture similar to a veggie burger mix.
Shape into three big rolls. They can be wrapped in greaseproof paper and stored in the freezer at this stage if not using immediately. You can also shape them into burger discs or falafel rounds to store in the freezer.
Preheat the oven to 200oC. Lay your pastry out and place your roll down the centre of the pastry. Brush along all edges of the pastry. Pull the sides up to and seal it along the centre of the roll and the ends. Glaze your whole Wellington and slash lightly along the sides. Bake for 30mins or until nicely browned.
Merry Christmas & Happy New Year
Ruth Delahunty Yogaru