Easy, healthy roast dinner | Women's Running

Easy, healthy roast dinner

Easy, healthy roast dinner

The whole family will get stuck into this delicious roast from BOSH! Healthy Vegan – plus, it's vegan! A delicious mushroom Wellington, crispy roasted veg and rich plant-based gravy... yum! Oh, and have seconds of the parsnips: they're a great source of vitamin C, vitamin K and folate.

Total Time: 3 hours

Servings: 4

Total Time: 3 hours

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • For the roast veggies
  • 0.25 0.25 kg medium Maris Piper or other floury potatoes
  • 0.75 0.75 medium carrots
  • 0.75 0.75 medium parsnips
  • 37.5 37.5 g Brussels sprouts
  • 0.25 0.25 tbsp olive oil
  • Salt and black pepper
  • For the gravy
  • 0.5 0.5 small red onions
  • 0.5 0.5 garlic cloves
  • 0.25 0.25 tbsp olive oil
  • 0.25 0.25 tbsp cornflour
  • 0.5 0.5 tbsp water
  • 0.25 0.25 tbsp tomato purée
  • 0.25 0.25 tsp yeast extract
  • 0.25 0.25 tsp maple syrup
  • 75 75 ml red wine
  • 87.5 87.5 ml vegetable stock
  • Salt and black pepper
  • For the Wellington filo parcels
  • 0.75 0.75 garlic cloves
  • 0.5 0.5 tbsp olive oil
  • 1 1 large chestnut mushrooms
  • 37.5 37.5 g extra chestnut mushrooms for the filling
  • 0.25 0.25 small red onion
  • 0.5 0.5 sprigs fresh rosemary
  • 0.75 0.75 sprigs fresh thyme
  • 20 20 g vacuum-packed pre-cooked chestnuts
  • 12.5 12.5 g pecans
  • 0.25 0.25 slice wholemeal bread
  • 7.5 7.5 ml white wine
  • 1 1 sheets vegan filo pastry
  • Low-fat cooking oil spray
  • Salt and black pepper

Method

  1. Peel and quarter potatoes, carrots and parsnips. Trim and halve sprouts. Place potatoes and pinch of salt in large saucepan, cover with water. Put pan over a high heat, bring to boil and simmer for 6-7 mins. Drain potatoes, return them to pan and steam-dry for 2-3 mins, shaking pan gently to fluffedges. Put olive oil and pinch of salt and pepper in a large bowl. Add potatoes, carrots, parsnips and toss to coat. Remove potatoes, place on baking tray and put tray to one side. Add sprouts to bowl with carrots and parsnips and toss to coat.
  2. For gravy, peel and thinly slice red onions. Peel and grate garlic. Heat olive oil in saucepan. Add onion and a pinch of salt and cook, stirring, for 5-6 mins. Add garlic and stir for 1 min. Combine cornflour with water in a cup and stir to make a slurry. Add slurry to pan with tomato puree, yeast extract and maple syrup, stir to combine. Add red wine and cook, stirring, for 3-4 mins. Add vegetable stock, stir, increase heat and simmer for 10-15 mins to thicken, stirring occasionally. Taste, season with salt and pepper.
  3. While gravy is thickening, peel and grate a large garlic clove into a bowl. Add a pinch of salt and pepper and a drizzle of olive oil and stir. Place large mushrooms on the second baking tray facing up. Rub the garlic paste into the gills of the mushrooms. Put mushrooms in oven and bake for 10-12 mins. Remove from oven and set aside.
  4. While the mushrooms are cooking, prep the first part of your Wellington filling. Peel and halve the red onion. Peel the remaining 2 garlic cloves. Put the red onion, garlic and 150g chestnut mushrooms in the food processor and blitz into a fine mince. Transfer to a bowl and put to one side. Remove the leaves from the rosemary and thyme and finely chop. Put the chestnuts, pecans and wholemeal bread in the food processor and blitz to form a textured filling.
  5. Now, start roasting. Put the potatoes in the oven and roast for 40 minutes.
  6. Carry on building the Wellington parcels. Warm the remaining teaspoon of olive oil in the frying pan over a medium heat. If the onion and mushroom mixture has released liquid, drain it briefly in a sieve. Add the mixture to the pan with a pinch of salt and cook, stirring, for 4-5 minutes. Add the finely chopped rosemary and thyme and stir for 1 minute. Add the white wine and stir for 3-4 minutes. Take the pan off the heat. Add the chestnut and bread mixture and fold it into the rest of the ingredients to form a thick ball of filling. Taste and season with salt and pepper.
  7. Now, continue roasting. Take the roasting tray out of the oven, turn the potatoes and put the carrot and parsnips on the tray. Put the tray back in the oven for 20 minutes.
  8. Build your Wellington parcels. Cut the filo pastry sheets in half so you have 8 squares. Lay the sheets out in piles of two, arranged so the two sheets are overlapping at different angles to create star shapes. Divide the filling into 8 equal pieces, roll one of the pieces into a ball, place one ball in the centre of a pastry star and press it to form a 1cm-thick disc. Take one of the roasted mushrooms and place it in the centre of the disc. Take another piece of the filling, roll it into a ball and flatten it out into a 1cm-thick disc between your hands. Place the disc of filling on top of the mushroom and mould the two pieces of filling around the mushroom to form a ball, ensuring the edges are sealed. Pull the exposed sheets of filo pastry up around the ball and twist the tops together so the Wellington pastry parcel is tightly wrapped, being careful not to rip the pastry. Spray the tops of the pastry parcels with a little cooking spray. Repeat this process with the remaining ingredients to make four Wellington parcels.
  9. Now, complete the roasting process. Take the tray of potatoes, parsnips and carrots out of the oven and add the Brussels sprouts to the tray. Put the Wellington filo parcels on a separate tray and put the trays back in the oven for 20 minutes until all the vegetables are well roasted and the parcels are golden and crispy.
  10. Warm the gravy through so it’s hot and gently steaming. Remove the trays from the oven, plate up the Wellington parcels and roasted vegetables, pour over the gravy and serve immediately.

This recipe is taken from BOSH! Healthy Vegan by Henry Firth and Ian Theasby, which is out now (HQ, HarperCollins). The photographer is Lizzie Mayson.

 

Written by

Holly Taylor

Holly Taylor

Currently training for her second half marathon

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