Beyond Burger Latticed Wellington 🎄 (Vegan Christmas Dinner Recipe!)

A beef wellington is a classic recipe to be cooked over the festive season and is something we both enjoyed growing up. However being nearly 5 years into veganism we needed a plant-based alternative which took the podium and we’re pretty sure we’ve done just that. Using the incredible beyond burger patties to help make the filling we’ve created an extremely meaty wellington which is wrapped in the most delicious and golden brown pastry you could imagine. This is the ultimate festive centrepiece. Ingredients: 6 beyond meat burgers (or your favourite vegan "meaty" burger) 2 medium carrots 2 stalks celery 1 red onion 2 tbsp olive oil 2 garlic cloves 250g chestnut mushrooms 20g dried porcini mushrooms Handful chestnuts 2 tbsp Dijon mustard 1 tbsp vegan creme fraiche 4 sprigs thyme 4 sprigs Rosemary 500g puff pastry block 2 tbsp plant based milk 1 tsp mustard powder 2 tbsp breadcrumbs For the gravy: 750ml water 2 veggie stock pots Small bunch thyme 1 shallot ½ tbsp peppercorn 2 tbsp plain flour 125ml red wine Before you start Preheated oven to 190°C | Lattice cutter | lined baking tray | rolling pin | small blender | whisk Method For the filling | defrost the burgers and mould into a large sausage shape | wrap in clingfilm and place in the fridge | finely chop the onion, carrots and celery, you can do this in a food processor if easier | Heat the olive in a large pan and add in the chopped vegetables | cook until beginning to softened | place the porcini mushrooms into a small bowl and cover with boiling water | finely chop the garlic and mushrooms and add to the pan | once the porcini are softened, roughly chop and add to the pan along with the leaves from half the herbs, reserving the water for later | once the mushrooms are softened, crumble in the chestnuts | stir through the mustard and creme fraiche and take off the heat | let the filling cool completely For the wellington | roll the pastry about 3cm thick, into a rectangle big enough to cover the wellington, around 26cm by 32cm, reserve the rest of the pastry for the lattice | On the pastry rectangle, spread an even layer of the mushroom filling, leaving a gap around the outside, so the pasty can be sealed | place the beyond meat filling in the centre and carefully fold the pastry over the top, folding the other side to meet it, covering the filling completely | fold up the ends of the pastry and seal all the seams | turn the wellington over so the seal in on the bottom | roll out the remaining pastry to the same thickness | using the lattice cutters, cut out the lattice overlay | carefully give the lattice topper a little shake so the lattice separates and place over the top of the wellington, tucking it all around the wellington | place on the baking tray | blend together the breadcrumbs and remaining herbs | mix together the milk and the mustard powder and use a pastry brush to glaze the pastry | sprinkle over the herb crumbs with the salt and pepper | place in the oven for 40-50 minutes until golden and crisp For the gravy | Whilst you are waiting for the wellington to cook, make the gravy | boil 750ml of water with the stock pots | stir until dissolved then half the shallot and add to the pan along with the thyme, reserve porcini water and the peppercorns | let this simmer whilst the wellington is cooking | once the stock has reduced, sieve the gravy then transfer back to the pan | whisk in the flour until dissolve and thickened | stir in the wine and let this reduce into the gravy | serve with the wellington with all the classic sides Serves 4-6 ----------------------------------------------------------------------------------------------------------------- WANT TO COOK BOSH! FOOD, FASTER? Grab a copy of our new SPEEDY BOSH! Cookbook - all recipes take 20 minutes cooking time or less! http://hyperurl.co/SpeedyBOSH HEALTHY VEGAN Cookbook: http://smarturl.it/BOSHHEALTHYVEGAN BISH BASH BOSH Cookbook: http://smarturl.it/BISHBASHBOSH BOSH! Cookbook: http://smarturl.it/BOSHCookbook BOSH! was created by Henry Firth & Ian Theasby FIND RECIPES AND LOADS OF FREE GOODNESS ON OUR WEBSITE GET 5 FREE RECIPES IN YOUR INBOX EVERY WEEK http://www.bosh.tv