Vegetarian Christmas Wellington

Christmas time is my favourite time of the year and this year I am so delighted to make a vegetarian wellington in collaboration with the @organicUK trade board, part of their #feedyourhappy #organichristmas campaign to celebrate organic healthy and happy Christmas with friends and family. This is a delightful collaboration since eating organic produce is what I do and what I encourage everyone to do. There are loads of reasons why eating organic produce is a must, to name few, organic produce is loaded with nutrients, definitely more flavourful, and free from pesticides and GMO and most importantly let’s all go green not just this Christmas but for the new year ahead for our beloved planet.

I made my wellington using mainly organic produce with a Christmas twist. You can play around with the herbs and the spices and use your favourite ones.

Ingredients

Ingredients:

  • 120 ml olive oil
  • 1 Tbs (~14 grams) butter (optional)
  • 1 minced clove of garlic
  • 2 small red onion, diced
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 50 grams cranberries (optional- this gives soar taste which I love – you can skip this if you don’t like soar hint)
  • 100 grams kale (or spinach if you prefer)
  • 300 grams shitake mushrooms (or your favourite mushroom – chestnut mushroom would be great too!)
  • 200 grams chestnuts
  • 1 sage leaf (optional)
  • A handful of fresh rosemary
  • A large handful of fresh thyme
  • 2 Tbs milk of choice
  • 1 egg yolk



Directions

  1. Using the Olive oil fry the onion and garlic until they’re whittled, then add the herbs, spices, salt, pepper, the mushrooms and cook for few minutes (until mushrooms are ready). Add the chestnuts, cooked quinoa, craberries and kale towards the end. Let the mixture cool down. 
  2.  Lay the mixture on a piece of clingfilm and mould/roll tightly into a log shape (making a cylinder shape).
  3. Preheat the oven to 200°C.
  4. Place the pastry on a dusted (floury) clean surface and make a rectangular shape. Place the log on the pastry (all on a baking paper) and remove the cling film carefully from the log (you can chill log for an hour or so if you want to make this process easier / less messy – I didn’t wait and it worked perfectly :-). Roll the pastry into the log and decorate with more pastry fun festive shapes. 
  5. Brush the log with the mixture of egg yolk and milk (to give it nice crust and colour) and bake for 30 minutes until golden.
    Let it cool down and enjoy (I love mine with fresh pomegranate and cranberry juice) :-).


This post is sponsored by the Organic Trade Board, UK. The views expressed in this article are completely mine and made with love as always.

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healthy vegetarian christmas mushroom wellingtonwwith cranberries

 

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