Vegan Wellington
Today we have a vegan recipe for your Christmas menu from @klara_and_ida: Vegan Wellington made in the Vitavit® Premium.
A soft hiss, a hint of steam - and the magic is done. Four smart cooking levels give you full control: from high-speed to gentle steaming. Meat melts in your mouth, fish stays buttery tender, vegetables stay rich in vitamins and crisp. Full flavour, exactly on point. Made in Germany from recycled premium stainless steel. Our Vitavit® Premium is your first choice for days with high demands and little time. Fast, reliable, always spot on.
1 h 5 min
Total Time
50 min
Cooking Time
15 min
Preperation Time
Ingredients
| Zutaten für die Füllung | |
| 1 | Zwiebel |
| 3 | Knoblauchzehen |
| 200g | Pilze |
| 200g | Kürbis |
| 100 g | gekochte Maronen |
| 4 EL | Olivenöl |
| 0,5 TL | Salz |
| 0,5 TL | Pfeffer |
| 1 TL | Thymian |
| 1 TL | Oregano |
| 1 TL | Paprikapulver |
| 0,25 TL | Zimt |
| 350ml | Wasser |
| 1 TL | Brühe |
| Zutaten für den Blätterteig | |
| 1 | rechteckige Lagen Blätterteig |
| 8 | große Wirsingblätter |
| 1 EL | Wasser |
| 1 TL | Kurkuma |
| 1 TL | Kartoffelstärke |
Instructions
Step 1 of 7:
Peel the onions and garlic. Cut the onions into 1 cm cubes and chop the garlic. Clean the mushrooms and cut them into 1 cm cubes. Wash the pumpkin, remove the seeds, and cut into 2 cm pieces. Roughly chop the chestnuts.
Step 2 of 7:
Add olive oil to the Pressure Cooker and heat it. Add the onions, garlic, and mushrooms to the pot and fry for 3 minutes, stirring occasionally. Add the pumpkin pieces, chestnuts, and spices, then deglaze with stock. Put the Lid on, set Cooking Levels 2, and as soon as the yellow ring appears, cook for 10 minutes.
Step 3 of 7:
Meanwhile, cut out the thick stalks from the savoy cabbage leaves. Blanch the leaves in boiling water for two minutes. Remove immediately and drain thoroughly.
Step 4 of 7:
Release the steam from the Pressure Cooker, shake it, and remove the Lid. Skim off the liquid as completely as possible with a ladle and set aside. Roughly mash the remaining contents in the pot with a potato masher.
Step 5 of 7:
Lay out the savoy cabbage leaves overlapping on a sheet of baking paper. Spread the mushroom filling on top in a log shape. Fold the savoy cabbage leaves over it, press down, and roll it up in the baking paper. Then chill for 30–60 minutes.
Step 6 of 7:
Unroll the savoy cabbage roll from the baking paper and place it in the centre of a sheet of puff pastry. Fold the two short sides of the puff pastry over the filling, then the long sides. Turn the Wellington so the puff pastry seam is underneath. Mix water and turmeric. Brush the puff pastry with the mixture. Finally, score it. First cut diagonals 3 cm apart in one direction and then in the other. This creates a diamond pattern on the surface.
Step 7 of 7:
Bake the Wellington at 180° for 40 - 45 minutes until golden. Meanwhile, pour the skimmed-off liquid into a small Frying Pan or a small pot and bring to the boil. In a small bowl, mix the potato starch with 2 tbsp. hot liquid until smooth, then add it back to the Frying Pan, bring to the boil, and stir until the liquid thickens. Serve the sauce with the Wellington.
