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Lentil, Beetroot & Squash Wellington with Kale Pesto

Nothing beats this lush plant-based Wellington! It’s so nutritious and comforting, perfect for those days when you want your belly to feel wrapped up in some good old fashioned pastry covered love, the healthy and vegan kind 🙂 You can batch cook this one in advance if you want to get ahead of the preparations for your Christmas dinner. Hope you like it.

  • Cuisine: Lunch/Dinner
  • Time:  2 hours
  • Servings: Makes 6/8 generous portions
  • Requires: Chopping board, chefs knife, food processor, baking tray
Lentils, Beetroot & Squash Wellington with Kale Pesto jay halford plant based recipes

Ingredients

• 1 red onion, cut into 8 wedges
• 250g raw beetroot, peeled and cut into small chunks
• ½ butternut squash, peeled and cut into small chunks
• 4 garlic cloves, unpeeled
• 6 tbsp olive oil
• 1 tbsp picked thyme leaves, plus extra for sprinkling
• 1 tbsp sumac, plus extra for sprinkling
• 250g of cooked lentils
• 180g pack whole cooked chestnuts, roughly chopped
• 100g kale
• ½ lemon, juiced
• 2 x 320g packs ready-rolled puff pastry suitable for vegans
• 2 tbsp almond milk

Method

  • Pre – Heat oven to 200C
  • Toss the onion, beetroot, squash and garlic in a roasting tin with 2 tbsp olive oil, the thyme leaves, sumac and some seasoning.
  • Roast for 45 mins until the vegetables are tender but still retain their shape, then stir in the lentils and half the chestnuts.
  • Squeeze the garlic cloves from their skins, reserve half and squash the other two into the lentil mixture. Leave too cool completely.
  • Bring a large pan of salted water to the boil, tip in the kale, cook for 1 min until wilted, then drain and run under cold water until cool.
  • Squeeze all the water from the kale, then put it in the small bowl of a food processor along with the reserved garlic cloves, chestnuts, the lemon juice, olive oil (or water) and some seasoning. Blitz to a thick pesto, and season to taste.
  • On a lightly floured surface, unravel the sheets of puff pastry. Cut each sheet into three widthways so that you have six strips in total then divide the kale pesto between these, followed by the roasted veg and lentils, heaping the mixture on top of the pesto and leaving one side free of filling so that it is easier to roll.
  • Brush all the borders with half the milk, fold over the ends, then carefully roll the pastry lengthways to completely encase the filling into a roll.
  • Place your Wellington on a baking tray lined with baking parchment and chill for at least 1 hr, or cover with cling film and leave overnight. If freezing, cover and freeze on a lined baking tray for up to 3 months.
  • To bake from chilled, heat oven to 200C and line a baking tray with parchment.
  • Brush the top of the Wellington with the remaining milk and sprinkle with a little sumac, then bake for 30 mins from chilled or 45 mins from frozen until crisp and golden. Scatter over extra thyme and some flaky sea salt and serve.

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Author Jay Halford

I am a health-conscious chef specializing in plant-based cuisine that incorporates juice programmes, food programmes, online cooking courses, recipes and educational resources that inspire the pursuit of a healthier way of living. I believe that your diet is supposed to be your greatest ally, supporting you to feel strong, look good, think clearly and achieve your goals, nothing less. A consistent healthy plant-based diet does that 100% - and I am committed to helping you experience its real healing power so that once you discover it, you'll never want to look back.

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