I used to make this vegetable and nut wellington for Christmas but now the family is slowly adopting a vegan lifestyle. In fact the number of people who are embracing the vegan lifestyle or opting for vegan dishes is growing at a pace like never before. Whether this is because of ethical reasons, environmental reasons, health reasons, or good old-fashioned curiosity, the vegan lifestyle has never been more popular. This website has published a guide to Vegan Alternatives for Christmas dinner with recipes and guidance on how to cook more sustainably this Christmas
For our Christmas we made a spicy vegan lentil wellington. We also made a vegan butternut squash and sweet potato soup, coriander and tomato dip.
We served the wellington with the usual Christmas vegetables such as carrots, parsnips and brussels sprouts. The meal was simple but nutritious.
Ingredients:
- 1 cup of dehusked mung dall
- 1 cup of a sprouted mung beans
- 1 cup of frozen peas
- 1 onion – finely chopped
- bunch of fresh coriander – finely chopped
- A tablespoon of grated ginger
- 1 tsp of cumin
- 2 or 3 sticks of cinnamon
- 3 or 4 cloves
- 1 tsp. Salt
- 2 to 3 green chillies chopped finely (or less – depends on how hot you like your food!)
- 1 -2 tsp sugar or sugar substitute (optional)
- 1 -2 tsp lemon juice
- 1 tsp of garam masala
- 1 tbls sunflower oil
- Vegan cheese (optional)
- 2 packs of ready rolled puff pastry sheets
- some Olive oil to brush the pastry before cooking
Method:
1. Mix the dehusked mung dall and sprouted mug and allow them to soak for 15 minutes.
2. Heat the oil and add in the dry cumin, cloves and cinnamon.
3. Strain the mung dall and sprouted mug and add them to the oil. Also add the frozen peas and stir.
4. Add the salt, sugar, chilly powder and ginger paste and mix. Add 3-4 tbls of water, cover and allow to cook until the lentils are cooked and soft. The lentils need to be cooked completely but also remain fairly dry so do not add more water to this mixture if possible.
5. Once the mixture is cooked, add the lemon juice and garam masala to the mixture. Also add the finely chopped coriander and onions to the mixture and mix. Spread the mixture on a tray to enable it to cool.
6. You can use the mixture to either make your pastries to look like sausage rolls or a wellington. I tried making both. The one made to look like a wellington has vegan cheese so if you do wish to use cheese, just slice it and add it on top of your mixture and it will get cooked lovely. For making the sausage roll shapes, cut the pastry into length wise and spread the lentil mixture. Fold the pastry and press it down by just wetting the edges with some water. Cut into four and make some slits on the top, brush with olive oil and cook on medium heat for 20 minutes or until brown.
7. Or you can braid your pastry as shown in this recipe. Mine isn’t perfect but I am hoping it will improve with practice.
8. We loved our lentil filled pastries and wellington dipped in spicy chutneys.
Vegan Wellington for Christmas
Ingredients
- 1 cup dehusked mung dall
- 1 cup sprouted mung beans
- 1 cup frozen peas
- 1 onion – finely chopped
- bunch of fresh coriander – finely chopped
- 1 tbsl grated ginger
- 1 tsp cumin
- 2-3 sticks of cinnamon
- 3-4 cloves
- 1 tsp 1Salt
- 2-3 small green chillies chopped finely (or less – depends on how hot you like your food!)
- 1-2 tsp sugar or sugar substitute (optional)
- 1-2 tsp lemon juice
- 1 tsp garam masala
- 1 tbls sunflower oil
- Vegan cheese (optional)
- 2 packs of ready rolled puff pastry sheets
- some Olive oil to brush the pastry before cooking
Instructions
- Mix the dehusked mung dall and sprouted mug and allow them to soak for 15 minutes.
- Heat the oil and add in the dry cumin, cloves and cinnamon.
- Strain the mung dall and sprouted mug and add them to the oil. Also add the frozen peas and stir.
- Add the salt, sugar, chilly powder and ginger paste and mix. Add 3-4 tbls of water, cover and allow to cook until the lentils are cooked and soft. The lentils need to be cooked completely but also remain fairly dry so do not add more water to this mixture if possible.
- Once the mixture is cooked, add the lemon juice and garam masala to the mixture. Also add the finely chopped coriander and onions to the mixture and mix. Spread the mixture on a tray to enable it to cool.
- You can use the mixture to either make your pastries to look like sausage rolls or a wellington. I tried making both. The one made to look like a wellington has vegan cheese so if you do wish to use cheese, just slice it and add it on top of your mixture and it will get cooked lovely. For making the sausage roll shapes, cut the pastry into length wise and spread the lentil mixture. Fold the pastry and press it down by just wetting the edges with some water. Cut into four and make some slits on the top, brush with olive oil and cook on medium heat for 20 minutes or until brown.
- Or you can braid your pastry as shown in this recipe. Mine isn’t perfect but I am hoping it will improve with practice.
- We loved our lentil filled pastries and wellington dipped in spicy chutneys.
So what did you have Christmas?
I shall be doing veganuary again so watch out for more vegan recipes.
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