A Very Veggie Xmas: Maple Parsnip & Chestnut Wellington | Vegan
The Tofu Diaries
The Tofu Diaries
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  • 15 mins Cook time
  • 50 mins Total time
  • 1 hour 5 mins This Maple Parsnip & Chestnut Wellington makes the perfect centrepiece for any vegan Christmas dinner. Author: The Tofu Diaries Recipe type: Main Cuisine: Vegan Serves: 4 Ingredients
  • 2 tbsp olive oil 4 parsnips, chopped into small cubes 2 red onions, chopped 200g peeled chestnuts, chopped 2tbsp light maple syrup ¼tsp dried rosemary Freshly ground black pepper, to taste One large sheet ready rolled puff pastry 1tbsp almond milk (or non-dairy milk of your choice) Method Preheat the oven to 200C / 400F / Gas Mark 6. Pour the oil onto a large baking tray and place in the oven for two minutes. Now add the parsnips and red onions onto the tray, mix to coat them fully in the oil and return the baking tray to the oven. Roast for around thirty minutes until the parsnips have softened. If you have using uncooked chestnuts, you should add them now too; if you are using pre-cooked chestnuts then wait for twenty minutes before adding. At the twenty minute mark, add the maple syrup, black pepper and rosemary to the roasting vegetables. Mix to coat evenly. If you are using pre-cooked chestnuts, add them too. Unroll the sheet of puff pastry onto a clean baking tray. Keeping the middle third in tact, diagonally slice the outer thirds in 1-2cm thick strips. Remove the end strips from either sides - you can use these offcuts to create decorations if you like, such as the little trees here! Remove the roasted vegetables from the oven and spread evenly along the centre third of the pastry. Starting at one end, wrap the strips of pastry from alternating sides up and over the filling until the whole thing is wrapped - tuck in the pastry at either end to secure. Top with the cut out trees. Brush the top with the milk and place in the oven. Bake for around twenty to twenty-five minutes or until the pastry is golden brown. Remove from the oven and slice to serve. 3.5.3208



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