Name: Beet Wellington
Ingredients: 4 fat cloves of garlic; 400 g mixed mushrooms; 1 onion; 1 tsp mixed dried herbs; 1 tbsp cooking oil; 200 g cooked chestnuts; 100 g spinach leaves; 4 large red beetroots; 100 ml red wine vinegar; 100 g white sugar; A fistful of spinach leaves; 2 bay leaves (optional); 250 ml almond, cashew or soya milk; 60 g plain flour; Oil, for frying and greasing; Grated nutmeg (optional); 1 tbsp almond, cashew or soya milk; 320 g ready-rolled puff pastry; Salt and black pepper, to taste; 1 tsp soy sauce; 3 tsp vegan gravy powder

Preparation info

Difficulty
Medium

Appears in

Vegan(ish)

By Jack Monroe

Published 2019

About

I have made many a vegetarian wellington, ranging from whole flat portobello mushrooms wrapped in spinach to a black bean and chestnut version, but my favourite by far is this beet wellington, and not just for its nomenclature. It requires a little care in the assembly process, but then so does a standard fillet beef wellington, and this keeps as close to the original as possible with the inclusion of a mushroom duxelles and a crepe layer. The duxelles provides a distinctive depth of flavou