A plant based filling for wellingtons, rolls or even to create into a loaf.
- 100 g mixed nuts (I used mostly hazelnuts & brazil nuts)
- oil of choice
- 300 g butternut squash (approx half a small one)
- 100 g onion diced (approx 2 small, any colour)
- 4 cloves of garlic chopped
- 250 g chestnut mushrooms finey chopped
- 1 x 400g tin chickpeas
- 2 tablespoons tomato puree
- 2 tablespoons soya sauce
- 2-4 tablespoons milk
- 2 tablespoons nutritional yeast
- 1/2 teaspoon ground black pepper
- *salt to taste if required
- 1 teaspoon mixed/Italian herbs
- 1 pack of puff pastry (if making the wellington)
- 500g of above mix plus
- 150 g oats
- 100 ml natural yogurt
- 2 tablespoons sesame seeds
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Chop the nuts leaving a few chunkier pieces, then dry fry in a pan for 2-3 minutes until just starting to change colour and smell fragrant. Remove from heat and set aside.
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Cube the butternut squash, toss in a bit of oil, then either air fry or bake until browned and soft. This will take anything from 10-30 minutes. When cooked, you will mash it (you can use a fork).
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Melt (or spray) a bit of oil in a large frying pan, then add the onion and cook until browned. Add the garlic, then the mushrooms and cook until starting to turn darker in colour.
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Mash the chickpeas (you can use a fork again), then add to the mushroom mixture. Stir the tomato puree and soy sauce in, then add the mashed butternut squash, and the cooked nuts and mix to combine.
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Add a splash of milk to slightly loosen the mixture if needed, and mix in. Sprinkle over the nutritional yeast, herbs and black pepper (and salt if using) and give a final mix to combine everything.
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Do a taste test to make sure the seasoning is okay and adjust as necessary (the mix is fine to eat like this, but the flavours will develop once cooked).
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Unroll your pastry and place your mix on it to the size you require (you can sprinkle sesame seeds on the inside of the pastry too if you wish). You can make one large wellington, or mini wellingtons, or use as a sausage roll filling. Seal the pastry, then score if you wish. Brush with milk and sprinkle with seeds if you wish. Cook at Gas Mark 6 (400f / 200c) for 10-15 minutes for small pastries, slightly longer for larger (check every 5-10 minutes until the pastry is cooked to your liking).
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If making the nut roast, weigh 500g of the mix out, then add the remaining ingredients (oats, yogurt and sesame seeds - you can cook and add extra nuts or seeds if you wish too). Place in a loaf tin, level the top, sprinkle with a few more seeds if wished. Bake at Gas Mark 4 for 30-45 minutes. It is cooked when it is pulling away from the sides.
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Alternatively use either mix to make individual stuffing balls either freeform or baked in silicon muffin cases (bake at gas mark 4 for 10-15 minutes depending on size).
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Have fun!
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Enjoy!
