Happy Holidays

The Ultimate Holiday Roast

By Avant-Garde Vegan

Serves 6

Ingredients

“BEEF WET INGREDIENTS

2 tbsp. vegetable oil
1 onion, finely chopped
1 leek, finely chopped
2 garlic cloves, crushed
1 tsp. sea salt
1 tsp. cracked black pepper
pinch of cinnamon
pinch of allspice
pinch of paprika
pinch of ground nutmeg
1 tbsp. dried sage
2 tsp. dried rosemary
1/4 cup dried cranberries
1/2 cup dried apricots
1 cup peeled cooked chestnuts
1 cup cider from 2-cup bottle
1 cup vegetable stock
1 tbsp. miso paste

DRY INGREDIENTS

2 1/4 cups vital wheat gluten
3 tbsp. chickpea flour

SPICE RUB

1 tsp. cayenne
1 tsp. allspice
1 tsp. dried sage
1 tsp. dried rosemary
1 tsp. dried tarragon

ROASTING

1 cup cider
1 orange
2 cups vegetable stock
1 onion
2 garlic cloves
1 bay leaf
handful fresh thyme and rosemary sprigs
1 tbsp. miso paste
2 tbsp. balsamic vinegar
4 tbsp. cranberry and orange sauce
block ready-made vegan puff pastry (11 1/4 oz.)

GLAZE

3 tbsp. maple syrup
3 tbsp. dairy-free milk
4 tbsp. vegetable oil

GRAVY

2 tbsp. corn flour
4 tbsp. water

Instructions

For “meat dough, heat oil in nonstick pan over medium heat. Fry onion, leek, garlic, seasoning, spices, and herbs 2–3 minutes. Meanwhile blitz cranberries, apricots, and chestnuts in blender. Add to pan. Sauté until softened. Pour in cider, stock, and miso paste. Stir. Simmer two minutes.

Combine dry ingredients. Cool wet mixture slightly. Mix with dry ingredients to form a dough. On a work surface, knead for 10 minutes.

Preheat oven to 340°F. Combine rub spices. Shape dough into a loaf four inches in diameter. Sprinkle rub onto work surface. Roll dough in rub. Roll dough in a cheesecloth. Twist ends tightly. Tie ends with cook’s string. With rest of roasting ingredients, place in deep tray on bottom shelf. Bake for two hours, turning over halfway. Lift from tray, reserving liquid and cool slightly. Remove cheesecloth.

An hour before serving, roll pastry into tea-towel-sized rectangle to 1/8 inch thick. Cut strips a third of the width of the pastry on each side to make a lattice. Spread cranberry and orange sauce over roast.

Lift into center of pastry. Wrap it up. Transfer to lined baking sheet. Combine glaze ingredients. Brush over pastry. Bake until golden.

While wellington cooks, strain roasting liquid from tray into a saucepan. Simmer on low heat 10 minutes. Mix corn flour with water. Add to gravy while whisking to desired consistency. Serve wellington with rich gravy.

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