Vegan Wellington
Vegan Wellington - A festive feast that will delight everyone
Healthy, because
Even smarter
Nutritional values
The water content in root vegetables is lower than in leafy vegetables, therefore valuable vitamins, minerals and other nutrients are present in them in a more concentrated form.
Vegan roast can be served with other vegetables of choice or a crisp green salad instead of shallots.
(Percentage of daily recommendation)
| Calorie | 973 cal. | (46 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 21.1 g | (70 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 105.7 μg | (176 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 266 μg | (89 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 30 μg | (67 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,702 mg | (43 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 206 mg | (69 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 19.5 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 31 g |
Ingredients
- Ingredients
- 22 ozs Root vegetable (e.g. carrots, celeriac and parsnips)
- 2 garlic cloves
- 1 onion
- ½ bunch parsley
- 2 sprigs rosemary
- 5 ozs tender Oats
- 7 ozs Nut (depending on your preference)
- 1 Tbsp Mustard
- 2 Tbsps soy sauce
- 1 Tbsp Tomato paste
- 1 Tbsp dark Miso paste
- 2 Tbsps flour
- salt
- peppers
- 1 Tbsp ground paprika
- 10 ozs vegan Puff pastry dough (refrigerated shelf)
- 1 Tbsp Sesame seeds
- 1 Tbsp Black cumin seeds
- 9 ozs shallots
- 2 Tbsps olive oil
- 1 Tbsp Raw cane sugar
- 9 ozs non-alcoholic Red wine
- 3 ½ ozs dried Cranberry (without added sugar)
- 2 Tbsps balsamic vinegar
- 1 Cinnamon stick
- 1 pinch cayenne pepper
Preparation steps
Clean, peel and chop root vegetables. Peel and dice garlic and onions. Wash the herbs, shake dry and pluck off the leaves. Grind everything together with oat flakes, nuts, mustard, soy sauce, tomato paste, miso, flour, salt, pepper and paprika powder very finely in a powerful blender to a malleable mass, puree in stages if necessary.
Roll out puff pastry and place on a baking sheet lined with baking paper. Spread vegetable-nut mixture lengthwise on the bottom third, fold in the edges and roll up. Brush with water, sprinkle with sesame seeds and black cumin seeds and pierce the top 2 to 3 times to allow steam to escape. Bake vegan roast in preheated oven at 200 °C / 400 °F for approx. 40 minutes.
Meanwhile, peel shallots and cut into fine rings. Sauté in oil in a saucepan over medium heat for 4-5 minutes. Sprinkle with sugar, let caramelize for about 5 minutes and deglaze with wine. Add cranberries, balsamic vinegar and cinnamon stick and simmer on low heat for 10-15 minutes. Season with salt and cayenne pepper and pour into a bowl.
Remove vegan roast from oven and let rest for about 5 minutes. Serve sliced and add the shallots.
