Recipes: Christmas Veggie Mains

An indulgent centrepiece, great served with fresh winter greens.

Serves: 4-6 Preparation: 1 hour 15 mins including cooling - Cooking: 1 hour - Can be vegan Nut-free

Ingredients

For the lattice top: 500g vegetarian or vegan puff pastry, in a block; Flour, for rolling out

For the filling: 500g leeks, finely sliced and washed; 1 tbsp olive oil; 1 tsp paprika; 3 cloves garlic, crushed; 1 tsp plain flour; 200ml milk or soya milk; 100g vegetarian or vegan cheese, grated; 100g vegetarian or vegan cream cheese; 400g vegetarian or vegan Quorn pieces*; 50g sun-dried tomatoes, drained and diced; 1 tsp fresh thyme or parsley, finely chopped; 50g frozen peas; Salt and pepper

For the glaze: 1 egg, beaten, or 1 tsp flour and 3 tbsp soya milk, mixed

Method

1. Preheat the oven to 180°C/gas mark 4. Roll out the pastry on a lightly floured surface to 40cm square, or large enough to cover a pie dish with a 10cm overhang on all sides. With a sharp knife, cut the pastry into strips 3cm wide.
   
2. Make the lattice top. Lay two strips of pastry on the work surface at right angles, with the ends overlapping. Add new strips one by one, alternating vertical and horizontal strips and weaving them over and under each other to make a pastry lattice sheet. Don’t leave any gaps between the strips. Put the sheet on a baking tray, cover and refrigerate.
   
3. To make the filling, gently fry the leeks in the oil for 5 minutes, then add the paprika and garlic. Stir constantly while you add the flour, then the milk a little at a time. Add the grated cheese, cream cheese, Quorn, sun-dried tomatoes, herbs and peas. Cook for 5 minutes, stirring often. Season to taste.
   
4. Place the filling in a 25cm square pie dish and allow to cool. Carefully lift the pastry lattice onto the pie dish and press around the edges with a fork to seal. Trim off any excess pastry. Brush the pastry with the glaze and bake for 45 minutes or until golden.
   

Note: Can be chilled for up to three days, or frozen for up to three months.

Wrapped in golden pastry, this vegan bake is packed with flavour.

Serves: 4-6 Preparation: 25 mins Cooking: 1hr 15 mins Vegan

Ingredients

For the pastry: 500g vegan puff or shortcrust pastry, in a block; Flour, for rolling out

For the inner filling: 50g sun-dried tomatoes (oil reserved) drained and chopped; 1 onion, chopped; 300g cooked chestnuts, mashed; 400g tin butter beans, drained and mashed; 2 tsp fresh thyme leaves, chopped; 50g ready-to-eat prunes, chopped; 1 tsp mild curry powder; 100g chopped mixed nuts; Salt and pepper

For the outer filling: 400g mixed mushrooms, chopped; 2 cloves garlic, finely chopped; 2 tsp soy sauce; 200g frozen spinach; 1 lemon, juice and ½ zest only

To glaze: 2 tbsp soya milk

Method

1. Preheat the oven to 180°C/gas mark 4. Roll out the pastry on a lightly floured surface to a rectangle measuring 40cm x 30cm. Cover and refrigerate until needed.
   
2. To make the inner filling, heat a little of the sun-dried tomato oil (save some for later) in your largest frying pan and gently fry the onion for 5 minutes. Add the remaining inner filling ingredients, except the seasoning, and cook for another 10 minutes over a low heat, stirring often. The mixture should be fairly dry and hold together. Season to taste and set aside to cool.
   
3. To make the outer filling, use the rest of the tomato oil to fry the mushrooms and garlic for 5 minutes. Add the soy sauce, spinach, the lemon zest and juice. Cook for 10 minutes, or until all of the moisture has evaporated. Allow to cool.
   
4. To assemble the Wellington, line a baking sheet with greaseproof paper and transfer the pastry to it. With the long edge facing you, use the back of a table knife to lightly mark the pastry in half horizontally, giving two long rectangles. Place the inner filling in the top rectangle, leaving a 3cm border around the edges, and form it into a sausage shape. Pat the mushroom and spinach layer all over the filling to form the outer filling.
   
5. Brush the pastry borders with a little water. Fold the lower half of the pastry over to enclose the fillings and press all around to seal, then crimp the ends with a fork. Brush with the soya milk and bake for 45 minutes or until golden.
   

Note: This can be baked and chilled for up to three days or frozen for up to three months. If frozen, allow to thaw and then thoroughly reheat.