METHOD

Gravy – 

1. Chop all of the vegetables into bite-size chunks, not too small. Mince or finely chop your garlic.

2. Medium-high pan add the onion and fry until brown. Then add the carrot and mushrooms. When also browned add the celery, leeks, and garlic. In totally this takes  15-20 minutes

4. When all of the veggies are well-browned add in your dried herbs. Stir and fry for 3 minutes and add the red wine and the soy sauce. When mixed in the miso paste and coffee. Cook for about 10 minutes.

5. Add in 400 ml of vegetable stock. Leave this to cook for another 5 minutes until the stock is warmed through. 

6. Using a sieve separate the gravy from the vegetables. If you like a thicker gravy add a little corn starch slurry to thicken. Cook for another 5 minutes.

7. This gravy can be made the day before and even frozen ahead of time.

METHOD

PECAN & CRANBERRY STUFFING –

1. Dice the onion, finely chop the Brussel sprouts, mince the garlic and measure out the herbs.

2. Empty 200g of breadcrumbs into an ovenproof dish. Add in diced onion, minced garlic, a knob of vegan butter or oil, shredded Brussel sprouts, pecans, cranberries, and herbs.

3. Mix well and place in a preheated oven 350 degrees F/ gas mark 4/ 177 degrees C for 20 minutes. Check halfway and mix to avoid the top getting too crispy.

SAUSAGE & SAGE STUFFING 

1. Fry off the vegan breakfast sausages and chop into bite-size pieces.

2. Empty 200g of breadcrumbs into an ovenproof dish. Add in sausages, garlic, chopped onion, and herbs. Add a knob of vegan butter or oil to add richness.

4. Mix well and place in a preheated oven 350 degrees F/ gas mark 4/ 177 degrees C for 20 minutes. Check halfway and mix to avoid the top getting too crispy.

Easy to make these stuffings side by side and at the same time as the method is so similar.

METHOD

BACON BRUSSEL SPROUTS –

1. Wash and trim the stalks from the burssel sprouts. Making an X shape cut into the top of each brussle sprout, will reduce the cooking time.

2. Putting a pan on medium heat fry off the brussle sprouts until they are nice and charged on the outside and tender in the middle. Test using a folk. If needed add a dash of water and lid to steam for 2 minutes.

3. Add in the smoked vegan bacon, a pinch of salt and pepper, and a pinch of sage. Fry for another 3 minutes and transfer to a serving dish.

4. Optional extra to add a knob of vegan butter for a little richness.

MAPLE GLAZED CARROTS –

1. Wash, peel and cut the carrots in half lengthways. 

2. Add these to a pot of simmering water for 5-8 minutes.

3. Test with a fork. When tender transfer these to a pan on medium-high heat.

4. Add in the herbs, maple, salt, and pepper for seasoning and fry for another 2 minutes.

5. When ready transfer these to a serving dish.

METHOD

1. Wash and rain fresh spinach. Saute on a pan for 3-4 minutes.

2. Layout a piece of baking paper or foil. Place two sheets of the filo pastry and top this with the sauteed spinach, stuffing, and the mushroom mixture.

3. Carefully wrap the pastry around and folding it in brush lightly with any plant-based milk, this will help it brown in the oven.

4. In a preheated over, place the ‘beef’ wellington on the middle shelf at gas mark 4 / 175 degrees C / 350 degrees F for about 20 minutes, until golden brown.

5. Remove the wellington and glaze with the maple syrup and spring the dried herbs and any seasonings you like over the top. And enjoy!

METHOD

Prep it – 

Wash and roughly chop the larger mushrooms before they hit the blender. This means you can fit more in!  Blend all of the mushrooms until you have a mince-like texture. As there are a lot of mushrooms in this recipe you won’t fit them all in the blender in one go, I like leave some a little chunkier than others to give the sausage patties more texture.  Mince your garlic.

Now you’re ready to fry!

Fry it – 

Heat the oil in a frying pan, on high heat. You want to get some colour on the mushrooms and steam off the watery-juice that comes out.

When you’re happy all of the mushrooms are brown and softened add in your herbs, garlic, tomato paste, soy and sweet soy. Let this fry for 5-8 minutes.

Its time to add the oats, a couple of tablespoons at a time. This is the magic ingredient. This will give great texture and also help to dry up in mixture (in a good way).

Roll it –

When your happy you have enough oats added, taste. Anymore seasoning needed now is the time to add it in.

Then remove the mixture from the pan. I like to lay it ou on a chopping board / counter to cool. When its cool enough to handle, take about 3 tablespoons and place it onto plastic wrap / cling film. Fold on side over, pinch at each side and roll. You should have a rolled sausage shape. You can make these any size you like.

Freeze it – 

These are going in the freezer. I make a mixed batch of long and short sizes so I can easily take out enough for 2 or 4 people at a time. once frozen these will keep for 3 months+.

TASTY TIPS

Any mix of mushrooms works with this recipe. You don’t have to make this volume but batch cooking this saves you more time in the long run.

This recipe doesn’t just work well for a ‘Beef’ wellington but also, one of my favorite way to enjoy these is to fry them up with grilled tomatoes, tofu-scramble and some fresh baked bread. An ultimate weekend breakfast feast is just not the same without these little beauties anymore.

We love bringing these camping. I take them out of the freezer and pack into a cooler (with ice) to enjoy by the campfire in a toasted bun….mmm. By the time the camp is set and fire is going they are defrosted and ready to savage!!!