This vegetarian wellington recipe makes a great centre piece dish and would certainly keep your veggie guests very happy indeed this Christmas.
– 60g brown basmati rice
– pinch saffron, or turmeric
– 1 tsp lemon zest
– 1 cinnamon stick, 3in piece
– 1 small onion, halved and thinly sliced
– 1 bayleaf
– 2 cloves
– 2 green cardamon pods
– 3 large field mushrooms
– 300g butternut squash, diced into 2cm cubes
– sunflower margarine
– sunflower oil
– 1 tbsp parsley, chopped fine
– 1 tbsp thyme leaves, chopped
– 2 free range eggs, hard boiled and roughly chopped
– sea salt and fresh ground black pepper
– 10½ oz (330g) puff pastry
– 1 free range egg, beaten
– 1 medium onion, diced finely
– 2 tsp thyme leaves, chopped
– 250ml vegetable stock
– soy sauce to taste
– 2 tzp arrowroot, kuzu, or cornflour to thicken
1. Wash the rice. Using a pot with a tight lid and over a medium heat melt 1 dessertspoon sunflower margarine, and 1 dessertspoon of sunflower oil. Sauté the onion until soft. Add the cinnamon stick, bayleaf, cloves, cardamon pods, and the pinch of saffron.
2. Add the washed rice and 120 mls of water and a pinch of salt. Bring to a boil, lower the heat, place a tight lid on top and simmer on a low heat for 45 minutes.
3. Heat the oven to Gas 7, 220C, 425F. Place the butternut squash onto a baking tray and toss in a little sunflower oil and a pinch of salt. Place on the top shelf of a hot oven to roast, approx., 15 minutes. Remove the stalks from the mushrooms and wipe the mushroom caps clean. Place on a baking tray and toss in a little sunflower oil and a pinch of salt, sprinkle over half the thyme leaves. Dice the stalks and place on the baking tray. Toss in the sunflower oil and a little salt. Place in the hot oven to roast until tender, approx 15 minutes.
4. Fluff up the rice, and remove the cinnamon stick, bayleaf, cardamon pods, cloves. Place in a large bowl along with the roasted butternut squash, parsley, the remaining thyme leaves, lemon zest, the mushroom stalks and hard boiled free range eggs. Stir and season with salt and pepper.
5. Heat the oven to Gas 6, 200C, 400F and lightly oil a baking tray. On a lightly floured surface roll out the puff pastry to ½ cm thick. Cut a rectangle of pastry 20cm x 30cm(8in x 12in). Lay the mushrooms down the middle of the rectangle of pastry. Place the rice mixture on top. Bring the sides of the pastry up together and pinch the pastry together to seal. With the remainder of pastry cut out some shapes of leaves to decorate the pie. Lift onto the oiled baking tray. Brush the surface with beaten egg.
6. Place in the centre of the oven for 30 minutes until golden.
To make the gravy
1. Warm a dessertspoon of sunflower oil in a pot and saute the onion and thyme until the onion is soft but not brown. Add the vegetable stock.
2. Blend the arrowroot or kuzu in a little cold water and add to the pot. Bring to a boil, lower the heat and simmer until the gravy thickens. Season with soy sauce until a rich taste has been reached.
NB: This dish can be made in advance. Make the dish until you get to the final stages, before brushing with beaten egg. Cover with cling film and refrigerate for 6-8 hours. When ready to bake. Heat the oven as above, remove the cling film, brush with beaten egg. Place in the centre of the oven for 30 minutes until golden.
Blazing Salads Food Co. on Drury Street, Dublin 2 was opened in 2000 by Lorraine and Pamela Fitzmaurice and their brother Joe to bring quality take out vegetarian/vegan wholefood to the city centre. The origins of their knowledge of wholefoods comes from an upbringing of macrobiotics.
They are from a family who are passionate about wholefoods. Their parents opened ‘The Golden Dawn’ a macrobiotic wholefoods centre in Dublin in the 1970’s. Following on from that in 1982 Blazing Salads Restaurant was opened . As revolutionary as it was at the time, this kind of cooking has become part and parcel of what it is to eat well today. With over 3 decades of preparing and cooking great food, winning awards for their innovation, publishing 2 very successful cookbooks Lorraine and Pamela are known to be the frontrunners in vegan/wholefoods in Ireland .
Their brother Joe has gone on to open the award winning Riot Rye Bakehouse and Bread School in Cloughjordan Co Tipperary. www.riotrye.ie He is also a founding member of Real Bread Ireland.
Blazing Salads 42 Drury Street, Dublin 2, Ireland. www.blazingsalads.com