On this week’s episode of Taste Of The Week, Alan Morrissey welcomed Jacques Brennan on to the show. Jacques is the owner of the Vegan Factory and Shop in O’Briensbridge and is also the author of Hungry Soul.
This week, Jacques prepared beetroot wellington which is the ultimate vegan dish. Jacques also gave listeners advice on how to serve this dish including both the ingredients and recipe.
INGREDIENTS
· 4 medium cooked beetroot (peeled) and cut in thick rounds.
· 2 tbsp balsamic vinegar & 1 tbsp olive oil
· 500 g mushrooms (roughly chopped)
· 3 shallots or small onion (roughly chopped),
· A stick of celery … chopped finely
· 1 cup of breadcrumbs
· 1/2 cup walnuts
· 4 garlic cloves (peeled and finely chopped)
· A nice pinch of thyme & a little sage
· Pinch of salt and pepper
· 300 g puff pastry, 1 sheet
· 3 tbs plant milk, a drop of oil and a tsp of maple syrup (for brushing)
INSTRUCTIONS
– If the puff pastry is frozen, make sure it has thawed out before use.
– Steam or boil the beetroot whole. Allow to cool, then peel, cut into thick 10mm round wheels.
– Drizzle with the oil and balsamic vinegar and a pinch of salt. Put under the grill until a little crisp on each side. Set aside to cool.
To make the mushroom stuffing:
– Fry mushrooms with a little salt until dry, let cool a bit then transfer to a food processor.
– Fry the shallot or onion, garlic and celery in a drop of oil until soft then add to food processor.
– Add the walnuts, breadcrumbs and herbs to the food processor and reduce all to a paste.
– Add a good grind of black pepper.
– Taste the mixture to see if it needs a little more salt.
– Preheat oven to 200°C or 390°F.
– Roll out the puff pastry sheet onto grease proof paper.
– Spread the mushroom stuffing onto the pastry leaving a boarder along the edges.
– Place the beetroot pieces side by side upright, then wrap them with the stuffing to make a log, making sure all the edges are well sealed.
– Allow to rest in the fridge for 30 minutes or a little longer to firm up.
– If you like, using a butter knife lightly score the surface to give it a nice feature.
– Brush the pastry with plant milk mixture and bake in the oven.
You can listen to the full interview below.
