In a large frying pan, add a glug of olive oil and fry off the carrot, mushrooms, vegan mince, tamari and garlic for around 7 minutes then take off the heat and set aside

In a separate pot, steam or gently bring water to boil and cook off the sliced red cabbage for around 4-5 minutes, drain, add to the pan with the other ingredients and set aside to cool

Preheat the oven to 200ºC

Once the ingredients have cooled, roll out the puff pastry sheet, spoon on the cranberry sauce or chutney down the centre then add the filling mixture, pack it down so it will hold its shape

Take the two sides of the puff pastry sheet and pinch them to create the wellington, it doesn’t have to be neat as this is the bottom side, pinch the ends together also to enclose the filling

Gently roll onto a lined baking sheet and score with any pattern (we chose a criss-cross pattern)

Melt the vegan butter and mix with the tamari and smoked paprika and brush over the pastry then place in the oven for around 35 minutes, check on it after 25, and loosely cover with baking paper or foil so the pastry doesn’t burn

Enjoy and serve with your Sunday roast or Christmas dinner with gravy and sides