Who said you can’t eat pies when you’re vegan? This dairy-free pastry is lighter than a regular Wellington, but just as tasty. One to impress the plant-based guests with.
SERVES 4-6
INGREDIENTS
2 cups vegetable stock
2 x whole cauliflowers, stalks removed
170g quinoa
2 tbsp olive oil, plus extra for drizzling and brushing
2 small onions, finely chopped
3 garlic cloves, crushed
1 tbsp chopped thyme
1 tbsp chopped rosemary
6-8 fresh sage leaves, finely chopped
1 tsp ground cinnamon
Salt and black pepper, to taste
100g pecans, chopped
200g mixed mushrooms,
finely chopped
1 garlic clove, crushed
1 small onion, finely chopped
A handful of parsley, finely chopped
500g filo pastry
METHOD
1 Bring the vegetable stock to the boil in a large pot and boil the cauliflower (one at a time if necessary) for eight to ten mins or until a knife inserted into the stalk comes out easily. Drain the cauliflowers and allow them to drain thoroughly in a colander.
2 While the stock is still boiling, add the quinoa and simmer for ten to 15 mins or until all the stock has been absorbed. Remove from the heat and set aside.
3 In a frying pan, heat the olive oil and fry the onion, garlic and the rest of the ingredients until the onion is soft. Season to taste. Add to the quinoa and mix thoroughly. Set aside. In the same frying pan over a high heat, fry the mushrooms (without oil) until golden and caramelised. Add a drizzle of olive oil then add the garlic, onion and parsley to the pan. Sauté until softened. Place the mixture in a food processor and process until finely chopped and the mixture just comes together.
4 To assemble the Wellington, lay a piece of phyllo pastry on a clean surface and brush with olive oil, then add the next layer. Continue until you have seven layers. Place one cupful of the quinoa stuffing in the centre of the phyllo and place the cauliflower on top. Spread with the mushroom mixture. Gather the phyllo pastry to form a parcel around the cauliflower and secure with a piece of kitchen string. Brush the outside layers of pastry with olive oil. Bake in a preheated oven at 200°C, gas mark 6, for 15 to 20 mins or until the pastry is golden brown. Serve immediately.
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