Carrot, Chickpea and Red Pepper Wellington
Food
Main Courses
American
British
Vegetarian
Let this tasty vegetarian wellington take centre stage on your table, a hearty main packed with flavour!
10 Servings
Ingredients
• 300ml water
• 10g Knorr Professional Vegetable Bouillon Powder
• 90g gram flour
• 50ml rapeseed oil
• 300g carrots
• 400g onions
• 450g red peppers
• 200g frozen peas
• 500g chestnut mushrooms
• 100g kale
• 800g tinned chickpeas
• 20g Knorr Professional Garlic Purée
• 50g porridge oats
• 50 soya milk (unsweetened)
• 5g Marmite yeast extract
• 1g Colman’s English Mustard Powder
• 500g puff pastry
• 600g savoy cabbage
Method
- To make the pancakes, mix the water, bouillon and gram flour into a batter. Heat up oil in a pan until hot and pour in enough batter to make a pancake. Cook on both sides until brown and repeat with all the batter.
- To make the filling, peel the carrots and onions. Deseed the pepper. Add these together with all the other vegetables and blitz in a food processor.
- Add in the drained chickpeas, garlic purée, bouillon and oats and blitz.
- Cook the filling in a little oil for 5 mins. Allow to cool and wrap in clingfilm to form a sausage of about 8-10cm in diameter.
- Remove the outer leaves from the cabbage and blanch in boiling water for 2 mins. Refresh and pat dry.
- Mix the soya milk, Marmite and mustard together to create an ‘egg wash’. Roll the puff pastry into a rectangle and lay over the pancakes. Then lay over the cabbage leaves.
- Unwrap the vegetable mix and lay it on the cabbage. Top with more cabbage leaves and pancakes before rolling the pastry to create the wellington. Seal and glaze with the ‘egg wash’ before chilling in the fridge for 30 mins.
- Preheat the oven to 180°C and bake for 40 mins or until golden. Allow to cool slightly before slicing and serving with potatoes and a port gravy.
