Plant-Based Christmas Mains – Celeriac & Truffle Wellington served with Fondant Potatoes.

This is a fantastic dish to make for anyone choosing a plant-based Christmas dinner this year!

Celeriac & Truffle WellingtonĀ 
3 large celeriac
1 litre of water
500g Simply Intense Veg Stock
500g button mushrooms, minced
2 large shallot, very finely diced
2 cloves garlic, crushed
2 sprigs of thyme, leaves picked
25g good quality truffle oil
600 good quality, vegan puff pastry

Method

  • In a dry frying pan, add the mushrooms, shallots, thyme & garlic and cook until no more liquid escapes. Season and set aside to cool.
  • Peel the celeriac, and using a long cylindrical cutter, cut through the whole celeriac until you are left with a tube. Repeat this process with each remaining celeriac. Bring the water & stock up to a boil, reduce to a simmer and poach the celeriac until fork tender. Remove from the water and allow to steam dry.

 

Vegan Cheese Melt
250g vegan creamy scheese
250g vegan melting cheese, grated
25g good quality truffle oil
50g minced black truffle

Method

  • Combine all the ingredients into a paste and set aside.
  • Flour a work surface and roll out the pastry to a 3mm thickness, spread the duxelle in a large square leaving a 6cm boarder all around. Repeat this process with the truffle melt. Place the celeriac at the edge and roll until you have a tight sausage shape, wrap in clingfilm and place into the fridge for an hour to firm up.
  • Preheat the oven to 180C fan, place the wellington on a lined baking tray and brush with a little soy milk, season the pastry, carve some decorative swirls into the pastry with a small knife and bake for 25-35mins until pastry is risen and golden.

 

For the Vegan Fondant Potatoes
500g vegan butter
1 litre Intense Simply Veg Stock
2 sprigs fresh rosemary
1 sprig fresh thyme
1 tsp sea salt
6 large rooster potatoes, peeled and halved

Method

  • Make a layer at the bottom of the pot with the vegan butter, add the herbs and the potatoes, cut side down. Place on to a medium heat and slowly fry until the potatoes are golden on one side, pour in the stock until the potatoes are 2/3 covered and cook until tender. Serve alongside slices of the wellington and leeks braised in Simply Veg Stock.