Recipe: Nut Roast Wellington

If you and your guests prefer lighter fare at the holiday table, this vegan nut roast is a welcome twist on a meat-heavy classic. You can also easily adjust it to be vegetarian by using ready made puff pastry and eggs. Serve it with a side of mushroom gravy and cranberry sauce. Happy holidays!

Nut Roast Wellington
Courtesy of Follow Your Heart
Serves 4 to 6

1 ½ cups mixed nuts such as almonds, walnuts, and cashews
1 onion, diced
1 clove of garlic, minced
1 red pepper, diced
8 ounces mushrooms
¼ bunch parsley
4 ounces breadcrumbs
2 tablespoons tomato paste
1 teaspoon thyme
1 teaspoon rosemary
½ teaspoon sage
Salt and pepper to taste
1 sheet of vegan puff pastry
1 prepared vegan egg mix

Preheat oven to 350 degrees Fahrenheit. Meanwhile, saute onion, garlic, and red pepper in a medium pan until soft and set aside to cool.

In a food processor, blend breadcrumbs, parsley and herbs until combined. Place this mixture into large bowl. Then process nuts until they resemble crumbs and add to breadcrumb mixture. Process the mushrooms until they are finely chopped and then add to breadcrumb mixture. Add onion mixture to the breadcrumb mix and stir together. Add tomato paste and mix with hands, add salt and pepper to taste then shape into a loaf.

On a lightly floured surface, roll out puff pastry to about ¼ inch thickness.

Place nut loaf in middle of rolled out pastry. Brush the edges of the pastry with soy milk or vegan egg mix. Fold pastry up to cover the ends of the roast, then fold over the
remaining edges around the loaf making sure it is completely sealed.

Cut several slits on the top of the pastry dough.

Place wellington on a baking sheet and bake for 35 to 45 minutes until the pastry is golden brown. Remove from oven and let rest for 10 minutes before cutting into thick slices. Serve with your favorite gravy.