Beet Wellington with Gravy and Beans Wrapped in “Ham”

Name: Beet Wellington with Gravy and Beans Wrapped in “Ham”
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4 portions

Preparation time: 1 h
Cooking time: 1 h
Total time: 2 h

Difficulty: medium

Ingredients

For the beet wellington

200 g seitan

100 g haricot beans

1 pc beetroot, boiled until soft

1 ts garlic powder

1 ts paprika powder

1 ts onion powder

1 ts salt

1 tb agave nectar

3 tb olive oil

200 g alternative to ham

1 pc puff pastry

1 tb alternative to cream

1 ts salt

4 tb mustard

For the duxelles

500 g mushrooms

50 g dried porcini mushrooms

120 g smoked tofu

10 g vegan alternative to butter

1 pc onion

2 pc cloves of garlic

2 Sprig(s) thyme

100 ml vegan white wine

1 Handful mixed nuts

For the gravy

1 pc onion

2 pc carrots

1 Bar(s) celery

2 Sprig(s) thyme

1 tb vegan butter

3 tb port wine

2 ts blackcurrant jam

2 tb flour

2 ts red wine vinegar

1 ts soy sauce

1.5 l vegetable stock

For the beans

300 g green beans

Pack(s) alternative to ham

potato dumplings

Preparation

The day before

1. For the beet fillet, blitz the seitan, beans and beetroot with the spices, syrup and oil, and then spread out on a long piece of cling film. Roll into a fillet which is roughly 8cm in diameter, and then steam for 30 minutes. Refrigerate overnight.

2. For the Duxelles, blitz the mushrooms, porcini mushrooms, mixed nuts and tofu in a mixer. In a pan, heat the alternative to butter, then sweat the onions, garlic and thyme in it before adding the mushroom mixture. Pour in the vegan white wine and let the liquid simmer off completely. Chill in the fridge overnight.

3. For the gravy: Sweat the vegetables in a saucepan. Add flour and fry everything for 2 minutes. Pour in the Port wine and vegetable stock. Season to taste with the jam, red wine vinegar and soy sauce. Simmer for 20 minutes and then remove the vegetables from the gravy using a sieve. Now reduce the gravy until you get the desired consistency.

On the day of your dinner

1. Lay out a sheet of cling film and spread out the Vantastic Foods “ham” slices on it. Spread the Duxelles mixture on them. Spread mustard all over the fillet, and place it on the Duxelles. Now take hold of the outside edge and shape everything into a roll so that the “ham” forms the outside layer. Chill.

2. Preheat your oven to 355 degrees Fahrenheit (180 degrees Celsius) upper and lower heat.

3. Wash the green beans and top and tail them. Roll handfuls of approx. five beans up in each slice of “ham,” and fry each roll on all sides in the pan.

4. Lay out the vegan puff pastry and place the fillet on the outer edge. Now shape everything into a roll once again, and press down the ends. Brush with the alternative to cream, and bake in the oven for around 40 minutes until the puff pastry is golden brown.

5. Heat the gravy on the hob, and serve with potato dumplings.