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🍽️ Vegan Wellington with Corn Salad

643 kcal · 30 min · 4 servings

Ingredients

• Beetroot, pre-cooked 300 g
• White mushrooms 500 g
• Yellow onions 1 pc.
• Garlic cloves 1 pc.
• Baby spinach 200 g
• Fresh thyme 10 g
• Oil 6 tbsp
• Salt pinch
• Black ground pepper pinch
• Puff pastry 1 pc.
• Vegan margarine 1 tbsp
• Walnut kernels 40 g
• Red apples 2 pc.
• Corn salad 200 g
• Lemons 1 pc.
• Fresh chives 10 g
• Mustard 1 tsp
• Sugar 1 tsp
• Soy yogurt 150 g

Instructions

1. 1. Drain the beetroot in a sieve.
2. 2. Clean the mushrooms if necessary with kitchen paper and chop them finely.
3. 3. Halve and peel the onion and dice it.
4. 4. Peel the garlic and chop it.
5. 5. Wash the spinach and let it drain.
6. 6. Wash the thyme, shake it dry and strip off the leaves.
7. 7. Preheat the oven to 180 degrees top and bottom heat.
8. 8. Heat 2 tablespoons of oil in a frying pan on high heat.
9. 9. Fry the mushrooms in it for about 3 minutes.
10. 10. Add onion, garlic and thyme and fry them for about 2 minutes.
11. 11. Add the spinach, reduce the heat and let it wilt.
12. 12. Season the mushroom filling with salt and pepper.
13. 13. Let the filling cool down slightly.
14. 14. Roll out the puff pastry with the short side in front of you.
15. 15. Place some filling in the center of the puff pastry.
16. 16. Leave about 3 centimeters of border on each side.
17. 17. Place the beetroot on the filling.
18. 18. Wrap the beetroot with the remaining mushrooms.
19. 19. Fold over the bottom edge of the puff pastry and roll it up.
20. 20. Cut out Christmas motifs from the remaining puff pastry.
21. 21. Decorate the roast with the Christmas motifs.
22. 22. Brush the vegan Wellington roast with some margarine.
23. 23. Bake the roast in the oven for about 45 minutes until golden yellow.
24. 24. Heat a non-greasy frying pan on medium heat.
25. 25. Roast the walnuts in it for about 2 minutes.
26. 26. Wash the apples, halve them and remove the core.
27. 27. Slice the apples.
28. 28. Wash the corn salad and let it drain in a sieve.
29. 29. Halve the lemon and squeeze it.
30. 30. Wash the chives and shake them dry.
31. 31. Cut the chives into fine rings.
32. 32. Whisk mustard, 2 tablespoons of lemon juice and 1 teaspoon of sugar in a bowl.
33. 33. Stir in oil until a creamy dressing is formed.
34. 34. Season the dressing with salt and pepper.
35. 35. Mix corn salad, apple slices and nuts with the dressing in the bowl.
36. 36. Mix soy yogurt with chives in another bowl.
37. 37. Season the dip with salt and pepper.
38. 38. Carefully remove the vegan Wellington roast from the oven.
39. 39. Slice the roast.
40. 40. Serve the roast with corn salad and soy yogurt dip.

Nutrition per serving

• kcal: 643
• Protein: 13 g · Fett/Fat: 38 g · Carbs: 62 g