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Use any leftover vegetables from your Christmas dinner with this delicious festive vegan vegetable bake
1 Large Carrot
1 Large Parsnip
Leftover Christmas Vegetables
1 Onion
1 Garlic Bulb
100ml Maple Syrup
Salt & Pepper
Handful of Thyme
Handful of Basil
200g Wilted Spinach
50g Toasted Pine Nuts
2 tbsp Caramelised Onion Chutney
1 Pack Puff Pastry
Almond Milk to Glaze [optional]
Red Wine Gravy [optional]
Recipe
Chop the top off the garlic bulb & place into the bottom of a large roasting dish.
Cut all the vegetables into chunks.
Add the chopped vegetables to the dish until it’s 3/4 full.
Drizzle with maple syrup, season, add thyme & give the vegetables a mix.
Roast vegetables at 200°C for 25 minutes. We used the Fan Heat function on our Sense Premium ovens.
Remove the dish from the oven when the vegetables have softened.
Add the roasted vegetables to a large bowl & squeeze the garlic cloves out of their skins & combine.
Mix in the spinach, pine nuts & caramelised onion chutney with a generous pinch of salt & pepper.
Unroll the pastry onto a tray lined with baking parchment.
Add the vegetable mixture to one side of the pastry, leaving space on the other side to fold the pastry over.
Top tip: Ensure there is a gap around the edges of the pastry so the wellington can be easily sealed.
Sprinkle a few more thyme leaves on top, then carefully fold the pastry in half, covering the vegetable mix completely & sealing by pressing a fork along the edges.
Lightly score across the top & brush with almond milk.
Place in the oven at 200°C for 35 minutes. We used turbo base heat to ensure no soggy bottoms!
Remove from the oven & leave to cool for a few minutes.
Once cooled, divide into four portions.
We suggest serving with a red wine gravy & any left over roasted vegetables that wouldn’t squeeze into your pastry.
Top with one final sprinkle of thyme, salt & pepper.
Enjoy!
