Quorn Wellington Food

VEGETARIAN WELLINGTON

Vegetarian wellington image

Create a vegetarian centrepiece with this meat-free wellington with beetroot, mushroom and butternut squash wrapped in pastry. It's ideal for a celebration

Provided by Anna Glover

Time 2h20m

Number Of Ingredients 16

Ingredients

500g butternut squash, peeled and cut into 1cm dice
2 tbsp olive oil
small bunch sage, leaves finely chopped
2 shallots, finely chopped
500g closed cup mushrooms, chopped
3 garlic cloves, crushed
150ml double cream
200g fresh breadcrumbs
½ tsp ground mace
150g cooked chestnuts, chopped
whole nutmeg, for grating
500g block puff pastry
plain flour, to dust
6-8 cooked beetroot (similar sized- about 400g)
1 egg, beaten, to glaze
1 tbsp sesame seeds or poppy seeds, to decorate

Steps:

Heat the oven to 200C/180C fan/gas 6. Toss the squash with 1 tbsp oil, half the sage and some seasoning. Tip onto a baking tray and roast for 25 mins until tender.
Meanwhile, heat 1 tbsp oil in a large frying pan and fry the shallots for 10 mins until tender. Add the mushrooms and fry for 15 mins until softened, and the liquid has evaporated.
Add the garlic and remaining sage to the mushrooms, fry for a minute, then add the double cream. Stir until it coats the mushrooms and no liquid remains. Fold in the breadcrumbs, mace, chestnuts and roast squash. Season everything well, adding a grating of nutmeg. Leave to cool before assembling the wellington.
Roll the pastry out on a floured work surface to a 35 x 45cm rectangle. Transfer to a large parchment-lined baking sheet with one of the long lengths of the pastry facing towards you. Spoon the mushroom and squash mixture down the length of the pastry, leaving a 7cm border along the top and 1cm on both sides. Brush all the exposed pastry with beaten egg.
Put the beetroots in a line down the middle of the filling - they should be touching. Fold the filling-covered, long length of the pastry over the beets, using the paper to help you. Roll up and trim the pastry with a knife when it's overlapping by 1cm.
Place the wellington seal-side down, and pinch the ends to seal. Egg wash the whole thing and use a fork or blunt cutlery knife to score the pastry in a pretty pattern. Chill until for at least 30 mins, or up to 24 hrs.
Heat the oven to 200C/180C fan/gas 6. Brush the wellington with more beaten egg, sprinkle with the sesame or poppy seeds and bake for 45-50 mins until golden brown and puffed up. Leave to rest for 10 mins before carving into chunky slices with a sharp knife to serve.

Nutrition Facts : Calories 543 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.95 milligram of sodium

QUORN WELLINGTON WITH CRANBERRY SAUCE

Quorn Wellington With Cranberry Sauce image

Quorn is a meat substitute made from a fungi. Although discovered and manufactured in the UK, I believe it is also available in other countries.

Provided by PinkCherryBlossom

Categories Christmas

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

454 g quorn roast, thawed
425 g ready made puff pastry
130 g coarse country quorn pate
2 tablespoons chopped fresh parsley
1 beaten egg
8 tablespoons cranberry sauce
2 small oranges, juice and zest of
2 tablespoons ruby port

Steps:

Cut roast in half lengthways.
Roll out the pastry to make two 12 by 6 inch rectangles.
Place the roasts end to end in the middle of the pastry.
Mix parsley and pate and spread over the top of the roast.
Place the second pastry rectangle on top and pinch the sides closed. decorate with trimmings or score in patterns if desired.
Glaze with the egg and chill for 20 minutes.
Heat oven to 220°C and cook for 20 minutes.
Cover the ends with foil and reduce heat to 200°C cook for another 15 minutes.
To make the sauce heat all the ingredients together until melted and stir well. Serve poured over the roast.

Nutrition Facts : Calories 479.1, Fat 28, SaturatedFat 7.1, Cholesterol 35.2, Sodium 196.9, Carbohydrate 50, Fiber 3.7, Sugar 9.7, Protein 7

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VEGETARIAN WELLINGTON | VEGATERIAN RECIPES | QUORN

Web Jan 3, 2017 Ingredients 350g Quorn Mince 1 tbsp Vegetable Oil 1 large onion, finely diced 2 cloves of garlic, finely chopped 200g mushrooms, …
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Total Time 50 mins
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Calories 557 per serving

Heat the oil in a large pan and gently cook the onions for 5 minutes until softened but not browned. Add the garlic and mushrooms and cook for a further 5 minutes. Stir in the vegetable stock, porcini mushrooms and white wine. Bring to the boil then simmer for around 5 minutes until the liquid has reduced by half. Add the cream and chilli flakes cook until the liquid has reduced by half again. Season with salt and black pepper. Remove from the heat
Roll out the pastry into a rectangle shape to approximately half a centimetre thickness and carefully spoon the Quorn Mince into the centre of the pastry rectangle. Draw the furthest edge of the pastry over the mince mix towards you forming a tube and carry on gently rolling until the pastry completely covers the mince and it is possible to tuck the edge of the pastry underneath the roll. Fold the outer edges of the tubes inwards to seal the ends and then place on a greased baking tray. Brush generously with beaten egg and bake in the centre of the oven for 30-35 minutes until golden brown

Quorn Wellington Food

VEGETARIAN WELLINGTON

Create a vegetarian centrepiece with this meat-free wellington with beetroot, mushroom and butternut squash wrapped in pastry. It's ideal for a celebration

QUORN WELLINGTON WITH CRANBERRY SAUCE

Quorn is a meat substitute made from a fungi. Although discovered and manufactured in the UK, I believe it is also available in other countries.

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