Rich, nutritious and best of all, vegan! Win the “ooh’s” and “aah’s” of your guests when you present this festive Wellington twist made with vegan puff pastry, baked until golden. With beetroots, mashed black beans and Schwartz Braised Red Cabbage seasoning, this family favourite can be prepped in advance and heated to serve later!
Preheat oven to 220˚C, 425˚F, Gas Mark 7. Toss together beetroots, oil and Braised Cabbage Seasoning. Arrange on parchment paper-lined baking sheet. Bake for 30-35 minutes or until tender. Cool completely.
In large bowl, mash black beans. Add roasted beetroots, rice, walnuts, rice flour, Dried Chives and Smoked Paprika. Mix until well combined. Shape into a 10x20cm (4x8inch) loaf. Chill for at least 1 hour and up to 2 days.
Preheat oven to 220˚C, 425˚F, Gas Mark 7. Pat Swiss chard leaves with paper towel to remove any excess moisture. Roll beetroot and black bean rectangle in Swiss chard to enclose filling; set aside.
Dust work surface with rice flour, roll pastry to28 x 28cm (11x15inch). Place Swiss chard wrapped filling in centre of pastry.
Cut 2.5cm (1inch) strips of pastry, lengthwise, on either side of filling. Bring strips of pastry on top of loaf so they overlap. Press pastry together to seal. Brush pastry with almond milk.
Bake for 35-40 minutes or until pastry is golden brown.
|Per serving*||%RI** per serving*|
|Energy||3252 kJ/778 kcal|
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