Vegan Wellington
Today we have a vegan recipe for your Christmas menu from @klara_and_ida: Vegan Wellington made with Vitavit® Premium.
Cooking with the Vitavit® Premium gives you time for what matters, protects the environment and your wallet, and preserves the best of your ingredients. Pressure cooking retains almost all vitamins, nutrients, and flavors because the Vitavit® Premium seals the ingredients like a safe. This rapid cooking method is gentler on delicate vitamins than boiling in a conventional pot. For example, up to 90% of valuable vitamin C is retained during pressure cooking.
1 h 5 min
Total Time
50 min
Cooking Time
15 min
Preperation Time
Ingredients
| Ingredients for the filling | |
| 1 | Onion |
| 3 cloves of garlic | |
| 200g | Mushrooms |
| 200g | Pumpkin |
| 100 g | cooked chestnuts |
| 4 tbsp olive oil | |
| 0.5 tsp | salt |
| 0.5 tsp | Pepper |
| 1 tsp | Thyme |
| 1 tsp | Oregano |
| 1 tsp | Paprika powder |
| 0.25 tsp | Cinnamon |
| 350ml | Water |
| 1 tsp | broth |
| Ingredients for the puff pastry | |
| 1 | rectangular layers of puff pastry |
| 8 | large savoy cabbage leaves |
| 1 tbsp | water |
| 1 tsp | turmeric |
| 1 tsp | potato starch |
Instructions
Step 1 of 7:
Peel onions and garlic. Dice onions into 1 cm cubes, chop garlic. Clean mushrooms and dice into 1 cm cubes. Wash pumpkin, remove seeds, and cut into 2 cm pieces. Roughly chop chestnuts.
Step 2 of 7:
Add olive oil to the pressure cooker, heat. Add onions, garlic, and mushrooms to the pot, sauté for 3 minutes, stirring occasionally. Add pumpkin pieces, chestnuts, and spices, deglaze with broth. Close the lid, set to cooking level 2, and once the yellow ring appears, cook for 10 minutes.
Step 3 of 7:
Meanwhile, cut out the thick stems from the savoy cabbage leaves. Blanch the leaves in boiling water for two minutes. Remove immediately, drain thoroughly.
Step 4 of 7:
Depressurize the pressure cooker, shake, and remove the lid. Ladle out as much liquid as possible and set aside. Roughly mash the remaining contents in the pot with a potato masher.
Step 5 of 7:
Lay out savoy cabbage leaves overlapping on a sheet of parchment paper. Spread the mushroom filling as a roll on top. Fold the savoy cabbage leaves over, press, and roll up the roll in parchment paper. Then chill for 30 – 60 minutes.
Step 6 of 7:
Unroll the savoy cabbage roll from the parchment paper and place it in the center 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 on the bottom. 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 diamond shapes on the surface.
Step 7 of 7:
Bake the Wellington at 180° for 40 - 45 minutes until golden brown. Meanwhile, pour the reserved liquid into a small pan or pot and bring to a boil. In a small bowl, mix potato starch with 2 tbsp hot liquid until smooth, then return to the pan, bring to a boil, and stir until the liquid thickens. Serve the sauce with the Wellington.
