A delicious Beet Wellington perfect for holiday meals. This dish features a mixture of roasted beetroot, mushrooms, and nuts wrapped in flaky puff pastry. It's a delightful addition to any Christmas menu and can be prepped ahead of time.
1: Preheat oven to 200°C or 390°F.
2: Line a baking tray with foil and place the beetroot on top. Drizzle with olive oil and season with salt and rosemary, then wrap in foil. Bake for 45 minutes.
3: Place the mushrooms, shallots, walnuts, and garlic in a food processor, and process until fine.
4: Transfer the mixture to a frying pan on high heat. Add soya sauce, balsamic vinegar, nutritional yeast, and thyme, and fry for 15 minutes until water evaporates.
5: Roll out pastry on a baking tray. Spread half the mushroom mixture along a narrow area 1 inch from the longest edge.
6: Place the beetroots on top and fill in gaps with more mushroom mixture, pressing down to eliminate gaps.
7: Fold the pastry over the filling tightly and seal all edges.
8: Trim excess pastry and press edges with a spoon to create a pattern. Use excess pastry for decorations.
9: Brush the pastry with plant milk and bake for 25 minutes.
