Vegan Pumpkin Wellington

SERVES: 2

Make Chef Guys Vegan Pumpkin Wellington the centre of your dinner table !

Chef Guy Turland here, and today I have a delightful recipe that celebrates the goodness of vegetables while keeping things budget-friendly and simple. Get ready to embark on a culinary adventure with my Vegan Pumpkin Wellington. Not only does this dish showcase the health benefits of incorporating more vegetables into your diet, but it also proves that nourishing meals can be both delicious and wallet-friendly.

The Power of Vegetables: A Health Boost on Your Plate: When it comes to maintaining optimal health, vegetables are an absolute powerhouse. Packed with essential nutrients, fiber, and antioxidants, they contribute to overall wellbeing and help ward off numerous diseases. Let’s take a moment to celebrate the health benefits of vegetables found in this Vegan Pumpkin Wellington:

Pumpkin: Rich in beta-carotene, pumpkins are a fantastic source of vitamin A, supporting healthy vision and immune function. They also contain fiber, potassium, and vitamin C, making them a nutritional gem for heart health and boosting your immune system.
Spinach: With its vibrant green leaves, spinach is a nutritional superstar. It’s loaded with iron, which helps transport oxygen throughout your body, and is a great source of vitamins A, C, and K. Incorporating spinach into your meals supports bone health, aids digestion, and provides an array of antioxidants.
Mushrooms: These savory delights are more than just a flavor booster; they also offer a range of health benefits. Mushrooms are low in calories and high in vitamins, minerals, and antioxidants. They’re a great source of vitamin D, which aids in calcium absorption and promotes bone health. Additionally, mushrooms are known to boost the immune system and provide a satisfying umami taste to your dishes.

The Simplicity of Budget-Friendly Cooking: Eating well doesn’t have to break the bank. Chef Guy Turland believes in creating accessible recipes that are simple, flavorful, and budget-friendly. The Vegan Pumpkin Wellington is a shining example of this philosophy. With just a few affordable ingredients and straightforward cooking techniques, you can prepare a show-stopping dish that will impress your taste buds and your wallet.

Swapping a beef fillet for sweet roasted pumpkin Chef Guys Vegan Pumpkin Wellington is loaded with flavour, nutrient dense and perfect for any occasion.

Ingredients

Vegan Pumpkin Wellington Recipe

Recipe Name: Vegan squash wellington

Difficulty: Easy

Serves: 4

Ingredients

1 butternut squash

1 onions, diced

3 cloves Garlic, sliced

1 red chili, minced

1 tsp Thyme, leaves, minced

10 Sage leaves, minced

1 cups mixed mushroom, diced

1 cup Walnuts, toasted and chopped

1 cups fine Duru bulgur

3 Puff pastry (Vegan)

Honey

Dried mushrooms

Tahini

Nutritional yeast

Method
1. Heat up the oven to 200° C / 390° F (180° C / 355° F fan) and line a baking tray with a piece of baking paper. Cut off the bulbous part of your butternut squash (save it for another use), peel the solid part and cut it in half lengthwise. Brush the two halves with a bit of olive oil on both sides and bake in the pre-heated oven for about 25-35 minutes (depending on size), until almost cooked all the way through. Let the two halves cool down completely.
2. In a bowl or saucepan add 1 cup of Bular then top with 2 cups of boiled vegetable stock or water.
3. Heat up 2 tbsp of oil in a heavy bottomed pan. Add finely diced onion and fry on a low-medium heat until gently caramelised. Add chopped garlic, chili, stir-fry until softened and fragrant. Add chopped herbs and stir-fry for about another minute. Then mix in cooked Bulgur and chopped hazelnuts.Cool the mixture off.
4. Lay one sheet of puff pastry on a tray lined with baking paper, add mushroom filling making sure you’ve left a 1cm edge/frame free of any filling.
5. Carefully place your baked squash on top of the filling then layer another sheet of puff on top.
6. Place the third sheet of puff on a chopping board, using a small knife to make many small slices. Lift the sheet up and gently let gravity pull apart the slices to make holes and a lattice shape.
7. Carefully top your wellington with the third sheet of lattice pastry then using a fork press the edges to combine and seal.
8. Brush the pastry with soy milk.
9. Bake for about 50 minutes, until the pastry is beautifully puffed and golden.
10. To make mushrooms tahini sauce, rehydrate your mushrooms with boiling water then let cool to room temperature, in a blender mix mushrooms, mushroom water with tahini and nutritional yeast until smooth.
Serve with your favourite side dishes (like hasselback potatoes, for example) drizzled with the balsamic reduction you made earlier.