Western News: February 01, 2024

10
Thursday February 1 2024
Take a classic and make it vegan
Beetroot mushroom
wellington
Serves 4
Nut-free
Ingredients
2 outer leaves of 1 Savoy
cabbage, stems carefully removed
320g sheet of ready-rolled vegan
puff pastry
4 beetroot (beets) in brine
non-dairy milk, for brushing
For the mushroom duxelle
1 Tbsp olive oil
500g chestnut mushrooms,
chopped
3 garlic cloves, finely chopped
2 Tbsp Dijon mustard
splash of soy sauce
grated zest of 1 lemon
3 Tbsp chopped thyme
salt and freshly ground black
pepper
To serve
Vegetable gravy
Mashed potatoes
Green vegetables
Method
• Preheat a fan oven to 180°C.
Line a large baking tray or pan
with baking parchment or a
silicone sheet.
• Bring a large saucepan of water
to the boil, then add the cabbage
leaves and blanch for a couple of
minutes. Remove and add to a
large bowl of cold water.
• Meanwhile, for the duxelle,
heat the olive oil in a large frying
pan, add the mushrooms and fry
over a medium heat for 10-15
minutes until softened.
• Add the garlic and fry for
another minute. Add the mustard,
soy sauce, lemon zest and chopped
thyme, and season with salt and
pepper. Transfer the mixture to a
food processor and blitz until very
finely chopped, then set aside.
• Drain the cabbage leaves and
pat dry with a paper towel or clean
dish towel.
• Unroll the puff pastry on to the
lined baking tray. Neatly place the
cabbage leaves along the middle
of the pastry and top with a layer
of the mushroom duxelle. Next
place the beetroot on top. Finally,
spoon the remaining mushroom
duxelle over the beetroot, packing
everything in with your hands and
making an even layer of duxelles
around the beetroot. Make sure
you leave at least a 5 cm border
around the pastry edge.
• Lift and pull the pastry over
the beetroot and mushroom
duxelle horizontally on one side,
gently stretching the pastry if
necessary, then repeat on the other
side to create a log. Fold the ends
of the Wellington under. Lightly
score the top with a knife, making
a criss-cross pattern (or whatever
pattern you like).
• Brush with a little non-dairy
milk and bake in the oven for
35-45 minutes until golden brown.
Serve with gravy, mashed potatoes
and green vegetables.
Berry crumble cereal bars
Makes 16
Gluten, Nut and Soy Free
Ingredients
For the crumble
280g rolled oats
180g Medjool dates, stoned
80ml maple syrup or use agave
syrup
1 tsp ground cinnamon
60ml coconut oil
½ teaspoon vanilla extract
splash of non-dairy milk
(optional)
For the berry chia jam
200g fresh or frozen berries
1 Tbsp maple syrup
1 Tbsp chia seeds
grated zest and juice of ½ lemon
handful of mixed seeds
(optional)
Method
• Preheat a fan oven to 180°C.
Grease a baking tray and line with
baking parchment or a silicone
sheet.
• Add all the crumble
ingredients to a food processor
and blitz until they come together
to form a crumbly dough.
• Add two-thirds of the mixture
to the baking tray and press down
firmly with the back of a spoon
to fill the tray. Leave to set in the
refrigerator while you make the
berry chia jam.
• Make the berry chia jam by
adding all the ingredients to a
saucepan over a medium heat.
Cook, stirring, for 5 minutes,
mashing the berries as they soften,
until slightly reduced. Don’t worry
too much if the jam is still runny,
as it will thicken up in the oven.
• Remove the baking tray from
the refrigerator and pour over
the jam. Top with the remaining
crumble mixture. You can also
add a sprinkle of seeds for added
goodness and crunch.
• Bake in the oven for 30
minutes, or until golden brown.
Once cooked, leave to cool in the
baking tray for 5-10 minutes, then
transfer to a wire rack for about 1
hour, or until the crumble reaches
room temperature before cutting
into 16 bars.
Tips
• Make sure you leave the
bars to cool completely before
slicing as this will stop them from
crumbling. Plus, the jam will set
better.
• The bars can be stored in
an airtight container in the
cupboard for up to three days and
in the refrigerator for a week. Or
freeze and defrost the day before
enjoying.
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