A festive main course: Vegetarian Christmas Roast Wellington with gravy
As a delicious follow-up to cauliflower soup, there is now another culinary highlight on the Christmas menu: our vegetarian Christmas roast Wellington with an irresistible vegan gravy. This main course is not only a treat for vegetarians, but will also delight all your guests. With its buttery dough and hearty filling, it is a welcome change from the classic holiday roast. Let's prepare this festive dish together and enrich your festive table!
The Christmas Fairytale on the Plate
Our vegetarian Wellington is the meatless version of the classic Wellington. You will be amazed at how easy it is to prepare this dish. Filled with nuts, vegetables, fresh herbs and feta cheese, a true holiday treat awaits you. It is a hearty and filling meal that your guests will remember for a long time.
The vegan gravy is the ideal accompaniment to the festive Wellington. With a base of mushrooms, onions, herbs and spices, it is not only easy to prepare, but also gives your Christmas roast a very special touch. Give your Christmas meal that little extra something with this taste experience. We warmly recommend that you include this dish in your holiday recipe planning.
Vegan gravy:
Ingredients:
- 1 large red onion
- 150 g mushrooms
- 1 1/2 tablespoons butter-flavored rapeseed oil
- 1/4 teaspoon coarse sea salt
- 1 tablespoon vegan butter
- 1 carrot
- 1 bay leaf
- 1 sprig of thyme
- 2 teaspoons of raw cane sugar
- 1 tablespoon flour (level)
- 350 ml vegetable broth
- 50 ml grape juice
- 2 tablespoons soy sauce
- juice of 1/2 lemon
- 1 tablespoon red wine vinegar
- 1/2 teaspoon medium-hot mustard
Preparation:
-
Cut the red onion and mushrooms into strips.
- Sauté the onion and mushrooms in a hot pan with rapeseed oil and butter flavor. Add the sea salt while stirring and fry for about 1 minute. Reduce the heat slightly and let the mixture simmer for another 5 minutes.
- Add the roughly chopped carrot together with vegan butter, bay leaf, sugar and a sprig of thyme. Fry for another 6 minutes, stirring continuously. The vegetables should turn a golden brown color without burning. If necessary, remove the pan from the heat briefly.
- Stir in the flour and simmer over medium heat for 3 minutes until the mixture reaches a golden brown texture.
- Deglaze with vegetable stock and grape juice. Add soy sauce, lemon juice, red wine vinegar and mustard to the mixture.
- Let the sauce simmer uncovered over low to medium heat for 20 minutes.
- Now you have two options: either pass the sauce through a fine sieve or remove the bay leaf and thyme from the pot and put everything in a mixer or high-speed blender to puree the sauce finely.
Regardless of the method you choose, pour the strained sauce back into the pot and bring to a boil briefly. Allow the strained sauce to simmer for a further 5-10 minutes.
Vegetarian Christmas Roast Wellington:
Ingredients:
- 1 package of puff pastry (approx. 275 g)
- 1 large butternut squash
- 1 bunch of fresh spinach
- 150 g feta cheese
- 50 g roasted pine nuts
- 2 cloves of garlic
- 1 egg (for brushing)
- salt and pepper to taste
Preparation:
- Peel the butternut squash, remove the seeds and cut into small cubes. Cook in a pan of water for about 10 minutes until soft. Then drain and allow to cool.
- Wash the fresh spinach and chop roughly. Finely chop the garlic cloves. Heat some oil in a pan and let the spinach wilt. Add the chopped garlic cloves and fry briefly. Allow the spinach to cool and squeeze out any excess liquid.
- Roll out the puff pastry on a clean work surface.
- Spread the cooled spinach evenly over the dough, leaving space around the edges. Place the cooked butternut squash on top and sprinkle with crumbled feta cheese and toasted pine nuts. Season with salt and pepper.
- Carefully fold the long sides of the dough around the filling. The dough should overlap in the middle and the ends can be trimmed. Press the edges together lightly.
- Whisk an egg and add a tablespoon of water in a small bowl to make an egg mixture. Use a pastry brush to evenly coat the dough with the egg mixture.
- Bake the vegetarian Wellington in a preheated oven at 200°C (fan oven) for about 25-30 minutes until golden brown.
- Remove from the oven and allow to cool briefly before slicing and serving with the vegan gravy. Enjoy!
This vegetarian Christmas roast Wellington, combined with the vegan gravy, is a wonderful addition to your holiday menu. The juicy pumpkin, aromatic spinach and crispy dough will delight your guests. Merry Christmas!
