Sweet Potato Wellington
This Sweet Potato Wellington is perfect for Christmas, especially if you have a vegan at the table. This recipe is celebrating the humble sweet potato at the heart of the wellington. It's easy and cheap to make so give it a go!
Ingredients
- 1 tbsp olive oil
- 2 large sweet potatoes
- 200 g mushrooms finely chopped
- 3 cloves garlic finely chopped
- 1 red onion finely diced
- 150 g chopped cooked chestnuts
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 sheet puff pastry
- 1 tbsp tamari sub for 1 tbsp melted vegan butter and 1 tsp smoked paprika
For the gravy:
- 150 g mushrooms
- 3 cloves garlic minced
- 800 ml veggie stock
- 2 tbsp cornflour
- 1 tbsp cranberry sauce
- 3 tbsp gravy granules to thicken
Instructions
- Start by quartering the sweet potato, add to a pot of water, bring the the boil and simmer for around 12 minutes
- Prepare the filling by adding the chopped onion to a frying pan with the olive oil and fry for 5 minutes before adding the chopped mushrooms, chopped chestnuts, dried herbs and chopped garlic
- Fry on a medium heat for around 10 minutes
- Drain the water from the sweet potatoes then add them to the pan with the filling and roughly mash together
- Take off the heat and set aside to cool, you can add to tin foil to mix into the sausage shape to fill the pastry
- Once the filling has cooled to room temperature prepare the pastry sheet, add the filling to the middle of the pastry sheet
- Slice the edges of the pastry to create strips then overlap them to create a criss cross pattern, brush in the Tamari (or sub for melted butter and paprika) then place in the oven at 200ºC (fan) for 25-30 minutes or until crispy
- For the gravy simply fry off the garlic, mushrooms and tamari, add in the cranberry sauce, pour over the stock and granules to thicken, whisk together before adding the cornflour to thicken & serve hot over the freshly baked wellington