Vegetables Wellington (Vegan Holiday Roast)
Coming up with a vegan holiday roast is a daunting task It cant just take the place of the turkey or the prime rib nutritionally, its got to cover all of those mental bases as well Not only does it have to taste spectacular, but its got to look stunning at the center of the table, with rich, deep flavors that scream fall and winter What I ended up with was a vegan roast that is so pretty, so mouth-watering, so packed with flavor and texture that even the hardcore carnivores at the table will want to make room on their plate for a slice, perhaps even instead of that turkey I call it Vegetables Wellington
Coming up with a vegan holiday roast is a daunting task It cant just take the place of the turkey or the prime rib nutritionally, its got to cover all of those mental bases as well Not only does it have to taste spectacular, but its got to look stunning at the center of the table, with rich, deep flavors that scream fall and winter What I ended up with was a vegan roast that is so pretty, so mouth-watering, so packed with flavor and texture that even the hardcore carnivores at the table will want to make room on their plate for a slice, perhaps even instead of that turkey I call it Vegetables Wellington
- 2 tablespoons maple syrup
- 2 leaves
- 1 tablespoon soy sauce
- 3 tablespoons flour
- 2 tablespoons extra-virgin olive oil
- kosher salt and freshly ground black pepper
- for the gravy:
- 1/4 cup bourbon
- 3 tablespoons extra-virgin olive oil
- 2 sprigs thyme
- 1 stalk celery finely diced
- 2 medium cloves of garlic minced
- 1 medium shallot finely chopped
- coarse sea salt
- 3 sprigs fresh thyme
- 1/4 cup minced fresh chives
- 2 medium cloves garlic minced
- for assembly:
- for the roasted carrots:
- 1 1/2 pounds small carrots or large carrots quartered and cut
- for the mushroom duxelles:
- 12 ounces cremini mushroom roughly chopped
- 1 cup japanese-style breadcrumbs
- 1 recipe smoked mushroom bacon
- 1/4 cup minced fresh parsley leaves
- 1/4 cup minced fresh tarragon leaves
- 1/4 cup minced fresh chervil leaves (optional)
- for the cashew-bean mixture:
- 1 pound raw cashews
- 1 quart hearty vegetable stock
- 1 can cannelini beans drained and rinsed
- 8 ounces shiitake mushrooms caps only, thinly sliced
- 1 medium leek white and light green parts only, finely chopped
- 1/2 cup toasted sunflower seeds
- 1/2 cup toasted pumpkin seeds (pepitas)
- 1 package frozen phyllo dough thawed
- extra-virgin olive oil as needed
- 1 quart hearty vegetable stock
- Carbohydrate 30.1502649251175 g
- Cholesterol 16.3019605932908 mg
- Fat 61.1082655905327 g
- Fiber 4.20008923639409 g
- Protein 13.2479114914033 g
- Saturated Fat 12.8881607662273 g
- Serving Size 1 1 Serving (333g)
- Sodium 955.46510454189 mg
- Sugar 25.9501756887234 g
- Trans Fat 2.56775107047177 g
- Calories 703 calories
Step-by-step
- For the Carrots: Adjust oven rack center position and preheat oven to 400°F. Place carrots in a large skillet and cover with cold water. Season gently with salt. Bring to a boil and cook until carrots are tender and water has mostly evaporated (if there's still lots of water left after the carrots are fully tender, drain). Season cooked carrots with salt and pepper. Add thyme sprigs to pan, drizzle with 2 tablespoons olive oil, toss to coat, and transfer to oven. Roast, turning occasionally, until carrots are lightly caramelized and wrinkled in appearance, about 30 minutes. Remove from oven, discard thyme, and set aside. Reduce oven temperature to 350°F.
- For the Duxelles: Place mushrooms in the work bowl of a food processor. Pulse until finely chopped, scraping down sides with a rubber spatula as necessary, 8 to 10 short pulses. Heat 3 tablespoons olive oil in a large skillet over high heat until shimmering. Add mushrooms and cook, stirring occasionally, until moisture has evaporated and mushrooms begin to brown, about 12 minutes. Add shallots and garlic and cook, tossing and stirring, until fragrant and softened, about 1 minute. Add soy sauce and bourbon and cook until almost dry, about 2 minutes. Add bread crumbs and stir to combine. Transfer mixture to a bowl.
- In a small bowl, toss bacon mushrooms with maple syrup until thoroughly coated. Roughly chop mixture and add to bowl with duxelles. Add half of parsley, tarragon, chives, and chervil and fold mixture together until homogenous. Season generously with salt and pepper and set aside.
- For the Cashew-Bean Mixture: Place cashews in a medium saucepan and add stock. Season very lightly with salt. Bring to a boil and cook, stirring occasionally, until liquid has almost completely evaporated, about 30 minutes. Remove from heat and season to taste with salt and pepper. Transfer cashews to the work bowl of a food processor and pulse until finely chopped, scraping down sides with a rubber spatula as necessary, 8 to 10 short pulses. Transfer to a large bowl.
- Spread beans on a foil or parchment-lined rimmed baking sheet in an even layer. Transfer to oven and roast, stirring occasionally, until beans are mostly split open and outer skins are beginning to get crunchy, about 35 minutes. Transfer mixture to the work bowl of a food processor and set aside. Increase oven temperature to 425°F.
- Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add shiitake mushrooms and cook, stirring frequently, until moisture evaporates and mushrooms are beginning to brown, about 12 minutes. Add leeks and celery and cook, stirring frequently, until softened, about 4 minutes. Add garlic and cook stirring, until fragrant, about 30 seconds. Season with salt and pepper and add to food processor work bowl.
- Process dried beans and mushroom mixture until roughly chopped, scraping down sides with a rubber spatula as necessary, 8 to 10 short pulses. Transfer to bowl with cashews. Transfer sunflower seeds and pumpkin seeds to work bowl of the food processor and pulse until roughly chopped, scraping down sides with a rubber spatula as necessary, 8 to 10 short pulses. Transfer bowl with bean/cashew mixture.
- Add remaining parsley, tarragon, chives, and chervil to mixture and fold together. Season generously with salt and pepper.
- To Assemble: Lay a single sheet of phyllo on a clean work surface and brush with olive oil. (Make sure to keep remaining phyllo covered with plastic wrap to avoid drying out). Layer with about 1 1/2 cup bean/cashew mixture, leaving a 2-inch border all around. Roll the phyllo and stuffing up like a burrito, tucking in the sides about half way through rolling. Set the cigar-shaped roll aside.
- Lay a clean sheet of phyllo on your work surface and brush with olive oil. Lay two more sheets on top, brushing each with olive oil as you layer them. Spread half of mushroom duxelles evenly over bottom two thirds of phyllo sheet, leaving a 2-inch border all around. Lay roasted carrots in even, parallel rows in the mushrooms and cover with remaining mushrooms, pressing down with clean hands to form an even layer. Place the cigar-shaped phyllo roll on top of the carrots and mushrooms.
- Roll the phyllo sheet up into a tight cylinder and set aside. Line a rimmed baking sheet with a large piece of parchment paper and place remaining bean/cashew mixture on top of it in a rough 8-inch by 3-inch row. Lay a second sheet of parchment paper on top, followed by a second rimmed baking sheet. Press down firmly all over the baking sheet to spread mixture into a thin, even layer that will roughly fit on a piece of phyllo dough leaving a 2-inch border all around.
- Remove top baking sheet and top layer of parchment paper. Place a single layer of phyllo dough on top. Brush with olive oil, add another sheet of phyllo, and repeat, adding a total of 5 to 6 layers of phyllo and oil (do not oil final sheet of phyllo) Place a sheet of parchment paper on top of last phyllo sheet, place the second baking sheet on top, and holding both baking sheets together, invert the stack.
- Remove the top baking sheet and the top parchment. You should now have 6 layers of phyllo with a thin, even layer of bean/cashew mixture on top. Place the existing carrot/mushroom roll on top and roll up to secure. Set aside. Lay out a fresh sheet of phyllo and brush with olive oil. Place roll on top and roll up. Repeat, adding more layers of phyllo and olive oil until all of the phyllo is used up. Transfer roll, seam-side down, to a parchment-lined rimmed baking sheet. Brush with more olive oil, sprinkle with coarse sea salt, and score gently with a sharp paring knife at 1-inch intervals all the way across the top.
- Bake until golden brown, crisp, and puffed, about 40 minutes. Remove from oven and let cool for 10 minutes.
- For the Gravy: While roast is baking, make the gravy. Combine 3 tablespoons olive oil and flour in a medium saucepan over medium-high heat and cook, stirring constantly with a whisk until flour is nutty brown, about 3 minutes. Whisking constantly, slowly drizzle in stock. Add soy sauce, thyme sprigs, and bay leaves. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to 3 cups, about 20 minutes. Season to taste with salt and lots of black pepper.
- To Serve: Trim ends off of roast and discard. Carve roast at table, passing gravy alongside.
My Vegan Vegetables Wellington: A Holiday Feast That Even Carnivores Will Love
This year, I decided to ditch the traditional turkey and try something entirely new for our holiday dinner: a vegan Vegetables Wellington. I know what you're thinking – a vegan roast? Can it really compete with the rich flavors and satisfying texture of a classic holiday centerpiece? I'm here to tell you, absolutely! The result was not only stunning to look at, sitting proudly at the center of our table, but incredibly delicious, earning rave reviews from even the most staunch meat-eaters among my guests.
The creation of this dish was a journey in itself. I spent weeks experimenting with different flavor combinations and techniques, searching for that perfect balance of savory, earthy, and subtly sweet. I wanted a roast that would evoke the comforting warmth and festive spirit of the holidays, but with a modern, plant-based twist. The key, I discovered, was layering textures and tastes. The crispy phyllo dough shell offers a delightful crunch, contrasting beautifully with the tender carrots and the hearty, umami-rich mushroom duxelles. The cashew and bean mixture adds a creamy, nutty element, binding all the components together perfectly.
Preparing the Vegetables Wellington was a surprisingly rewarding experience. While it does involve several steps, each one is relatively straightforward, and the meticulous process is part of the fun. The aroma of roasting carrots and sautéed mushrooms filled my kitchen with a comforting holiday scent, creating a cozy and festive atmosphere. The most satisfying part? Seeing the awe and delight on my guests' faces as they took their first bite. This dish is far more than just a vegan alternative; it's a statement piece, a testament to the boundless creativity and deliciousness of plant-based cuisine.
The beauty of this recipe lies in its adaptability. Feel free to experiment with different vegetables – parsnips, sweet potatoes, or even butternut squash would make wonderful additions. You can also adjust the herbs and spices to suit your own preferences. The basic concept of layering vegetables and a creamy filling inside a crisp pastry shell remains the same, allowing for endless possibilities. The key is to find a balance of textures and flavors that suit your taste and the occasion. Whether it's a casual family dinner or a sophisticated holiday gathering, this vegan Wellington will undoubtedly impress.
Beyond the Recipe: A Celebration of Plant-Based Cooking
This Vegetables Wellington is more than just a delicious meal; it represents a growing movement towards mindful and sustainable eating. The shift towards plant-based diets is not just a trend; it's a conscious choice that aligns with our values of health, compassion, and environmental responsibility. Choosing plant-based options significantly reduces our carbon footprint, promotes animal welfare, and allows us to connect more deeply with the origins of our food.
The process of creating this dish also encourages a sense of connection to the ingredients themselves. Sourcing high-quality, seasonal vegetables adds a layer of appreciation for the natural world and the farmers who cultivate our food. Taking the time to prepare each component with care, from roasting the carrots to carefully assembling the phyllo layers, is a meditative act. It fosters a sense of mindfulness and appreciation for the nourishment that this meal provides.
More Than Just a Meal: A Culinary Adventure
Cooking, for me, is a form of self-expression and a way to connect with others. This recipe, while detailed, is an invitation to embark on a culinary adventure. It's a chance to explore new flavors and techniques, to push your culinary boundaries and discover the immense potential of plant-based cooking. Don't be intimidated by the length of the recipe; break it down into manageable steps, and enjoy the journey.
The satisfaction of creating something beautiful and delicious from humble ingredients is truly rewarding. And the shared experience of savoring this magnificent Vegetables Wellington with loved ones is a memory that will last long after the last bite is taken. This is more than just a recipe; it’s a celebration of flavor, creativity, and the joy of sharing a delicious, plant-based feast.
So, embrace the challenge, embrace the joy of cooking, and create your own unforgettable vegan holiday masterpiece. Happy cooking!
