Plant-Based 'Chicken' and Festive Stuffing Wellington

Not too tricky
1:15 h
12 ingredients

As the trees are decorated and Mariah Carey blasts out our radios, we're getting into the festive spirit with this golden and delicious plant-based wellington, made with the Meatless Farm Plant-Based Chickenless Roast. This is the ultimate alternative to the traditional Christmas Dinner Turkey. With its incredible taste and texture and its high protein content, this Chickenless Roast is a no-brainer for the festive period. Check out this delicious vegan Christmas recipe and impress the whole family, meat eaters and all!

Serves: 6

Ingredients

For the wellington

1 Meatless Farm Plant-Based Chickenless Roast
1 jar of smooth & quality cranberry sauce
2 ready-rolled plant-based shortcrust pastry sheets

For the stuffing

1 red onion
3 garlic cloves
300g chestnut mushrooms
2 sprigs of fresh thyme
6 sage leaves
1 180g bag of pre-prepared chestnuts
100g wholemeal bread
Salt & pepper to taste
1 tbsp olive oil

For the glaze

plain flour to dust
50ml oat milk or any other plant-based milk

Before you start

Step 1

Prepare the ingredients

Peel and finely dice the red onion and garlic
Grate the mushrooms with coarse side of the box grater
Scrape the thyme leaves off the stalks between your thumb and forefinger
Finely slice the sage leaves

Ingredients

1 red onion
3 garlic cloves
300g chestnut mushrooms
2 sprigs of fresh thyme
6 sage leaves

Step 2

Cook the base of the stuffing

Warm the olive oil in a frying pan over a medium heat
Add the diced onion, garlic and a pinch of salt to the pan and fry for 4-5 minutes
Add the grated mushrooms and stir for 5-10 minutes until soft
Add the thyme and sage and stir until nearly all the moisture has evaporated (approximately a further 3-4 minutes)
Take the pan off the heat and leave to cool to room temperature

Ingredients

Salt & pepper to taste
1 tbsp olive oil

Step 3

Prepare the stuffing

Add the chestnuts and bread to the food processor and pulse into textured crumbs
Add the crumb mixture to the pan and fold through (the mixture should be quite sticky and clumpy)
Once everything has come together, leave to one side to cool until needed

Ingredients

1 180g bag of pre-prepared chestnuts
100g wholemeal bread

Step 4

Prepare the wellington

Use a small sharp knife to cut a criss cross pattern all over the Meatless Farm Plant-Based Chickenless Roast
Unroll one sheet of pastry on the baking sheet
Spoon approximately ⅙ of the stuffing into the centre of the pastry sheet and place the Chickenless Roast on top
Spoon the cranberry sauce onto the Chickenless Roast and use a butter knife to spread it all over
Now carefully encase the cranberry sauce covered Chickenless Roast with the remaining stuffing, making sure it’s as smooth as possible
Take the second sheet of pastry and neatly lay it over the prepared Chickenless Roast
Use your hands to neatly press and seal the pastry around the Chickenless Roast
Take a small knife and remove the excess pastry at the base of the wellington

Ingredients

1 Meatless Farm Plant-Based Chickenless Roast
1 jar of smooth & quality cranberry sauce
2 ready-rolled plant-based shortcrust pastry sheets

Step 5

Decorate the wellington & bake

Take the leftover pastry and roll it into a ball
Flour a clean surface and roll the ball of leftover pastry out into a ½ cm thick sheet
Use the Christmas cookie cutters to cut out shapes
Use a pastry brush to brush the wellington all over with oat milk
Decorate the wellington with the shapes, brush the shapes so they don’t burn
Remove the wellington from the oven and leave to rest for 5 minutes before cutting into slices and serving with the full Christmas dinner works!

Ingredients

plain flour to dust
50ml oat milk or any other plant-based milk