Vegan Sunday Roast

April 15, 2020
Wicked
Main Dish

VEGAN EASTER – the way it was intended, with No harm done to animals.

The ultimate way to celebrate the start of Spring!
A lighter version of the traditional roast.

Kale, Avocado & Grapefruit salad
Tender Butternut “Filet Mignon” style
Iron Roasted Herby Tofu Steaks
Show stopping Potato Wellington!
Horseradish Peppercorn sauce
Roasted Veg and all the trimmings

Amazing flavors, rich textures, beautiful colors and high nutrients for the win.

Each of these recipes can be created on their own for any occasion. Per-fect the techniques and you’ll be on your way to having some seriously impressive dishes for when we can all meet around the table.

Trust us, the plants reign supreme and nothing is missed from this meal!

Ingredients

5 medium potatoes, cubed
1 bay leaf
5 garlic, cloves
1 puff pastry sheets, thawed
2 -3 T butter, plant-based
3 handfuls baby spinach
Salt and pepper

Instructions

Make the mash:

On medium high heat, in large pot, cover potatoes, garlic and bay leaves with water and bring to a simmering boil. Cook until potatoes are tender and easily split with a fork.
Remove from heat, drain all water. Remove bay leaf.
Add butter, salt and pepper and mash until smooth.
Season to taste with more S & P.
Set to chill for a couple hours (the more chilled it is, the easier it is to make).

Assemble the Wellington

In hot pan, wilt 3 large handfuls of spinach, strain and squeeze excess water.
Preheat oven to 200c/400f.
On parchment paper, add thawed puff pastry sheet. Add baby spinach, spread out evenly over pastry.
Add potato and shape into a cylinder and roll evenly.
Close each end to contain contents, use a small amount of butter or water, to help seal the pastry into form.
On baking sheet, bake potato Wellington for 30 minutes until golden brown.
Set to chill for a couple hours before slicing.
Once chilled, slice into half finger length size pieces.
Reheat in oven on parchment lined baking sheet.