Ingredients

4 medium (650g)

raw beetroot

30g

dried porcini mushrooms

2 tbsp

rapeseed oil

shallots, finely chopped

500g

Portobello mushrooms, very finely chopped

250g

Chestnut mushrooms, very finely chopped

garlic cloves, crushed

2 tbsp

Steenbergs organic mediterranean herby rub

150g

cashew nuts

150ml

vegetable stock (check if it is vegan if serving to vegans)

500g

block puff pastry (make sure not to use all butter if serving to vegans)

2 tsp

Steenbergs nigella seeds

2 tbsp

oat or other non dairy milk, to glaze

This is a really impressive vegan centrepiece for any occasion. Slicing into the beetroot really shows off its vibrant colour and the earthy mushroom and beetroot flavours work deliciously with the slightly floral mediterranean herb mix. This would be great as a vegan alternative main course for a roast dinner.

Many thanks to Gabriella English for the tasty recipe

Prep time: 35 minutes; Cooking time: 2 hours

Method

Preheat your oven to 220°C (200°C fan) gas mark 7. Tightly wrap the beetroots in a large piece of foil and roast for 1 hour - 1 hour 20 mins, until tender when inserted with a skewer.
Cover the porcini mushrooms in a bowl with just boiled water and set aside. Heat the oil in a large frying pan over medium high heat, add the shallots and fry until slightly softened, 2-3 minutes.
Add the mushrooms and turn the heat up to high and fry, stirring occasionally for 8-10 minutes until the moisture has evaporated and everything is golden brown. Season with salt and pepper.
Meanwhile, drain the porcini mushrooms. Whiz the cashews, stock and porcini mushrooms in a liquidiser or using a hand held blender until completely smooth. Stir this through the mushroom mixture then taste and season. Set aside to cool.
Once the beetroot are cooked, leave to cool slightly before peeling. Slice a little off the bottom to make them the same height if needed, this will make assembly easier.
To assemble, line a baking sheet with baking paper. Lightly flour a work surface and roll out ⅓ of the pastry to a 30 x 15cm rectangle. Spread over a third of the mushroom mixture, leaving a 1cm border around the edge. Line the beetroot up in the middle of the mushroom mixture then cover the top and sides of the beetroot with the remaining mushroom mixture. Roll out the remaining pastry as before until large enough to cover the assembled filling. Lay over the filling, trim edges and crimp to seal with the back of a fork. Chill for 30 minutes and preheat your oven to 220°C (200°C fan) gas mark 7.
Once chilled, brush the wellington with the non dairy milk, scatter over the nigella seeds and bake in the middle of the oven for 35-40 minutes, until deep golden brown all over. Leave to stand for 10 minutes before slicing.