Eat For You Dietitian

1. My Ingredients:
2. Equipment:
3. My Method:

My Ingredients:

4 Portobello mushrooms

4 Finely chopped garlic cloves

Olive oil

Dried thyme

Dried rosemary

Salt and pepper to taste

1 large red onion finely chopped

1/2 tsp Brown sugar

Bags of mixed nuts – blended into crumbs using a food processor

Breadcrumbs

300mls vegetable stock

Jus Roll Puff pastry (surprisingly vegan) 2 sheets

Small amount of almond milk to glaze

Equipment:

Hand blender/food processor

Baking tray

Trying out this recipe was a complete trial and error that turned out delicious! First of all I bought 2 bags of Morrison’s mixed nuts as they were cheaper and I couldn’t find the original recipes chestnuts and pecans it required. Secondly as I was blending them with a hand blender, it broke after blending one pack. So the rest I had to chop finely by hand, which made a mess and a half. Note: use a food processor (next time I definitely will)

My Method:

1. Preheat your oven to 200 degrees Celsius.

2. Wash your portobello mushrooms and place on a baking tray sprinkled with the garlic, olive oil and rosemary. Bake for 15 minutes.

3. Heat a little bit of oil in a frying pan to sauté the finely chopped red onion. Alongside a tablespoon of rosemary and thyme. Add 1/2 teaspoon of brown sugar and stir for a couple minutes. Set aside.

4. As you’re waiting for the mushrooms. Blend all the nuts into a food processor until fine. Remove into a mixing bowl and add a few tablespoons of breadcrumbs to the mixture.

5. Add the sautéed onions to the dry mixture and mix well.

6. Using boiling water, add 300mls of boiling water to a vegetable stock cube. When this is ready add a little bit at a time to the dry mixture. Continue until it becomes slightly wet a sticky that you can spoon out in chunks.

7. Roll out your pastry sheet onto greaseproof baking paper on your baking tray. Spoon out your mixture into the centre, leaving room at the top and bottom to fold over. Neatly press down to form a nice shape.

8. Add the portobello mushrooms on top and then another layer of your mixture on top.

9. Ready to roll out your other pastry sheet on top to cover. When you have your shape, cut the extra pastry off with a knife. Using a fork, close the edges of the wellington by pressing down. Lightly glaze all over with almond milk.

10. Bake at 200 degrees Celsius for 40 minutes.

We added some vegan stuffing balls around in to bake too.

My vegan Christmas Dinner.