- 2 tbsp Olive oil
- 4 Parsnipchopped into small cubes
- 2 Red onionchopped
- 200g Chestnutspeeled, chopped
- 2 tbsp Maple syruplight
- ¼ tsp Dried rosemary
- Ground pepperfreshly, to taste
- 1 large sheet Frozen puff pastryready rolled, vegan
- 1 tbsp Almond milkor non-dairy milk of your choice
Maple Parsnip and Chestnut Wellington
This Maple Parsnip and Chestnut Wellington is a delicious vegan centerpiece for your Christmas table this year. Not only does it taste delicious, it looks really impressive too. This plaited pastry specialty will stand up against any Christmas roast this year.
This recipe requires that you roast the parsnips and red onions with the chestnuts. Using vegan pastry, make the crust of your plant-based wellington. It can be a bit tricky to fold and overlap the pastry, but it is worth persevering as the end result is so impressive.
To make my Maple Parsnip and Chestnut Wellington, you will need the following ingredients:
So, how do you make Maple Parsnip and Chestnut Wellington?
Steps to make Maple Parsnip and Chestnut Wellington
Heat the oven
Preheat the oven to 400 °F.
Roast parsnips and red onions
Add maple syrup, black pepper and rosemary
Prepare the pastry
Lay the sheet of puff pastry flat onto a lightly floured surface and roll into a larger rectangle, about 12-inches by 15-inches. Ensure that the middle third remains intact and diagonally slice the outer thirds in 1-inch thick strips. Remove the end strips from each side. Set these aside to decorate the Wellington.
Place vegetables on the pastry
Wrap the Wellington