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:
Preheat the oven to 400 °F.
Place parsnips and red onions onto a baking tray. Drizzle with olive oil and toss well to coat evenly. Place the baking tray in the oven and roast the vegetables for about 20 minutes until tender. If your chestnuts are uncooked, place them in the oven to roast too.
After 20 minutes, add the maple syrup, black pepper and rosemary to the veggies. If you are using pre-cooked chestnuts, add them at this stage too. Mix well. Roast 10 more minutes.
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.
Gently transfer the pastry onto a baking tray lined with parchment paper. Spread the roasted vegetables evenly along the centre third of the pastry.
Starting at one end, overlap the strips of pastry from alternating sides to cover the filling until it is fully wrapped. Tuck the pastry under each end to enclose the filling.
Decorate with shapes cut from the pastry offcuts and brush with milk.
Bake in the oven for 20-25 minutes, until golden brown.
Serve whole and carve into slices at the table.
This Maple Parsnip and Chestnut Wellington is a perfect Christmas meal for the vegans in your life. It tastes great and it’s really filling. Try it for yourself this year and come back to leave a review letting me know what you think.
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