Serves 8
Takes 1hr 35 mins plus cooling, chilling and resting
Ingredients:
1kg red potatoes, scrubbed and chopped into 5cm chunks
3-4 garlic cloves, peeled
2 tbsp plant-based butter
2 tbsp Wicked Kitchen Garlic & Herb Flavoured Nooch Seasoning
375g pack Tesco Ready Rolled Puff Pastry (1 sheet)
1 tsp agave syrup
1 tbsp oat milk
vegan gravy, to serve
Sprig of thyme to garnish
For the king oyster mushroom 'turkey'
6 x 150g packs Tesco Finest King Oyster Mushrooms
2 tbsp plant-based butter, melted
1-2 tbsp Wicked Kitchen Sage, Onion & Garlic Seasoning (or 2 tsp nutritional yeast, 1/2 tsp poultry seasoning, and 1/2 teaspoon garlic powder)
Method:
- Cook the potatoes and whole garlic cloves witha pinch of salt in a pan of simmering water until tender; around 10-15 mins. Drain well and add a little black pepper, to taste. Return to the pan with the plant-based butter and the garlic and herb nooch. Mash the potatoes with the butter and seasoning. Let the mixture cool before scooping into an airtight container and chilling for a few hours, or overnight.
- When ready to make the Wellington, preheat the oven to gas 7, 220°C, fan 200°C. Unroll the puff pastry sheet, keeping it on its baking paper. Tip the chilled mashed potato into the centre of the pastry and shape into a rectangle leaving roughly a 10cm border around the edge of the pastry.
- Roll one of the long edges of the pastry over the potato. Fold over the opposite side to completely cover the potato, overlapping the pastry. Fold in each end to completely encase the potato filling. Transfer the Wellington, seam-side down, to a baking sheet lined with baking paper. Mix together the agave syrup and oat milk, and brush all over the Wellington. Sprinkle with sea salt.
- For the king oyster mushroom 'turkey', pull the caps off the mushrooms and tear into a few pieces, dropping them into a bowl. Tear the stems into long pieces, like long pieces of torn turkey meat. Add the melted plant-based butter and toss the mushrooms to help them absorb the flavour. Then add sage and onion seasoning (to taste) and a pinch of each salt and pepper. Toss well to coast the mushrooms with seasoning. Tip into a large roasting tin and spread in a single layer. Bake for 20-25 mins, tossing halfway through cooking, until the mushrooms are lightly browned.
- Bake the Wellington in the oven for 20-25mins, until crisp and golden. Remove from the oven and leave to stand for 10-15 mins before slicing. Serve slices with king oyster mushroom 'turkey' spooned over and vegan gravy. Add a sprig of thyme to garnish, if liked.
See more Vegan Christmas recipes