@ellysplate: Christmas centrepiece without all the faff? Look no further honeys, my giant sausage roll wellington is HERE 🤩 Ingredients (serves 6-8) 12 vegan sausages, skins removed 60g stuffing mix 80g dried cranberries, chopped 1 tbsp olive oil 1 tsp spicy smoked paprika 1 tbsp fresh chopped thyme 1 tbsp fresh chopped rosemary Zest of half a lemon Pinch of salt and pepper 400g chestnut mushrooms, finely chopped 1/2 white onion, diced 3 cloves garlic, minced 1 tbsp vegan butter 1 tbsp red wine vinegar 1 tsp salt & pepper 1 tsp fresh chopped thyme 2 sheets puff pastry 1 tbsp oil 1 tbsp maple syrup 1 tbsp mixed sesame seeds 1. Start by placing the mushrooms on a medium heat until all water is extracted (around 10 minutes). Then add the butter into the middle of the pan and add the remaining ingredients. Fry off for another 5 minutes until softened. 2. Mix all of the sausage ingredients together in a large bowl and add seasonings. Top tip: Fry off a little bit of the mix to check it’s seasoned to your liking! 3. Place the mushroom mix onto a sheet and lay out flat, like you would in a beef wellington. 4. Mould the sausage mix into a large log and place it on top of the mushroom mix. 5. Preheat your oven to 190c. 6. Roll the cling film up tightly and secure it at the edges. Refrigerate for at least 1 hours to ‘set’. 7. Roll out the sheet of puff pastry and unwrap the mushroom wellington carefully and place it on top. 8. Decorate how you like! I used another sheet of puff pastry to decorate as described. 9. Leave the wellington to chill (up to 2 days, if you want to make in advance!) 10. Mix the oil and maple syrup together and brush it over the wellington. Sprinkle over sesame seeds and place in the oven to bake for 35-45 minutes until golden brown. All ovens are different so keep an eye on it and brush any lighter areas with extra glaze if needed! 11. Leave to cool for 15 minutes then slice and serve. #veganwellington #christmascenterpiece #christmasrecipe #veganchristmas

elly smart

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Thursday 07 December 2023 18:05:46 GMT