Vegan Beetroot Wellingtons with Mulled Wine Gravy
- ⏱ 2 hours 55 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Vegan beetroot parcels wrapped in puff pastry and served with a smooth mulled wine and mushroom gravy.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Vegan Beetroot Well...
0/0
COOK 1COOK 2
1Chop the onion
Chop the onion
Finely chop the garlic cloves
2Cook the beetroots
3Plate and serve
+ 25 more steps in the app
Vegan Beetroot Well...
0/0
COOK 2COOK 1
1Chop the onion
2Cook the beetroots
In a pan, scrub the beetroots clean, place them with...
Top up with a little water if needed
3Plate and serve
+ 25 more steps in the app
Ingredients
- 4 beetroots
- 750 ml mulled wine
- 200 g spinach
- 1 sheet vegan puff pastry (cut into 4 15cm circles)
- coconut oil, to taste (melted)
- 200 g white mushrooms
- 1 tbsp soy sauce for the duxelle
- 1 dash vegetable oil for the duxelle
- 10 g dried mushrooms
- 500 ml boiling water
- 1 onion (chopped)
- 4 garlic cloves (finely chopped)
- 1 tsp Dijon mustard
- 2 tbsp flour
- 1 tsp Marmite
- 2 tbsp soy sauce for the gravy
- 1 dash vegetable oil for the gravy
The full plan
Split between two cooks — each step says who's on it.
1. Chop the onion COOK 2
- Chop the onion
- Finely chop the garlic cloves
2. Cook the beetroots COOK 1
- In a pan, scrub the beetroots clean, place them with the mulled wine, and simmer for an hour or until the beetroots are soft all the way through
- Top up with a little water if needed
3. Cut the pastry COOK 2
- Cut the vegan puff pastry into 4 15cm circles
4. Make the duxelle COOK 1
- In a blender, blitz the white mushrooms to a fine rubble
- Add them to a frying pan with a splash of oil and the soy sauce and cook down until the mushrooms are tender and all the liquid has evaporated
5. Soak the mushrooms COOK 2
- In a jug, place the dried mushrooms and pour over 500ml of boiling water, Leave to soak for at least 10 minutes
6. Mise en place COOK 1
- Prep coconut oil: melt
7. Reduce the wine COOK 1
- Continue simmering the mulled wine until it has reduced down to a syrupy consistency
8. Peel the beetroots COOK 1
- Lift the beetroots out of the wine and peel whilst still warm
9. Caramelise the aromatics COOK 2
- In a pan, fry the onion and garlic in a splash of oil over a low heat until golden and caramelised, about ten minutes
- Add the thyme sprigs to the pan
🤝 Cook 1 hands the pan to Cook 2.
10. Build the gravy COOK 2
- Over a bowl, place a fine sieve and strain the mushrooms, reserving the liquid, Roughly chop the mushrooms and add them to the pan with the onions
- Stir in the mustard and Marmite, followed by the flour
- Cook out for a couple of minutes, constantly stirring to avoid any burning
11. Finish the gravy COOK 2
- Add the mushroom stock and reduce until thick and glossy
- Add the soy sauce and reduced mulled wine
- Pass through a sieve to get a nice smooth sauce
- Taste and season with salt if needed
- Set aside to reheat before serving
12. Wilt the spinach COOK 2
- In a pan over a medium heat, wilt the spinach for a few minutes, just enough to collapse the leaves
- Remove it from the pan and pat dry with kitchen paper, leave to cool
🤝 Cook 1 hands over the wine.
13. Assemble the parcels COOK 1
- On each pastry circle, spread out the spinach, leaving a 1cm gap around the edge
- Spread out the mushroom duxelle
- Place a beetroot in the centre, Carefully fold the pastry up around the beetroot and seal together
- Place the parcels on a greaseproof-lined tray, seal-side down
🤝 Cook 2 hands over the spinach.
14. Chill the parcels COOK 1
- Place the parcels in the fridge for 10 minutes whilst you preheat the oven to 200°C/gas mark 6
15. Bake the parcels COOK 1
- Use a small knife to score lines into the pastry, glaze with coconut oil and place in the oven for 35 minutes until golden
16. Plate and serve BOTH
- Reheat the mulled wine gravy and bring the parcels to the table with your side dishes
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