THE ULTIMATE CHRISTMAS ROAST

Serves: 6

This is Christmas, all wrapped up… literally! The Christmassy flavours we all love are in this roast ‘beef’ wellington. It’s so succulent and flavoursome.

For the ‘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 cinnamon

• Pinch allspice

• Pinch paprika

• Pinch ground nutmeg

• 1 tbsp dried sage

• 2 tsp dried rosemary

• 30g (¼ cup) dried cranberries

• 50g (½ cup) dried apricots

• 100g (1 cup) peeled and cooked chestnuts

• 240ml (1 cup) cider, from a 500ml (2 cups) bottle

• 240ml (1 cup) vegetable stock

• 1 tbsp miso paste

Dry ingredients:

• 250g (2¼ cups) vital wheat gluten

• 3 tbsp chickpea (gram) flour

For the spice rub:

• 1 tsp cayenne

• 1 tsp allspice

• 1 tsp dried sage

• 1 tsp dried rosemary

• 1 tsp dried tarragon

For roasting:

• Remaining 260ml (1 cup) cider

• 1 orange

• 500ml (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

• 320g block ready-made vegan puff pastry

For the glaze:

• 3 tbsp maple syrup

• 3 tbsp dairy-free milk

• 4 tbsp vegetable oil

For the gravy:

• 2 tbsp cornflour (cornstarch)

• 4 tbsp water

1 Make the ‘meat’ dough. Heat the oil in a non-stick frying pan over a medium heat. Fry the onion, leek, garlic, seasoning, spices and herbs for 2–3 minutes.