Vegan 'Beef' log
- Chop the beetroot, carrot, celery, and onion into small cubes and put them all into a saucepan.
- Dice the olives and garlic and add them to the pan.
- Add the wine, bay leaves and thyme, cover and simmer gently for 20-25 minutes until the vegetables are soft then remove from the heat.
- Line a 500g/1lb loaf tin with parchment and pre-heat the oven.
- Measure the tapioca, oats, xanthan gum, ground mace, salt, and pepper into a bowl, stir to combine.
- Remove the bay leaves from the vegetables and tip them into a food processor.
- Drain the aquafaba liquid from the chickpeas, saving it for later, and add the chickpeas to the processor.
- Pulse the processor to make a coarse mix.
- Add the prepared tapioca blend and pulse to combine.
- Tip the mixture into the prepared loaf tin and bake for 20 minutes.
- Remove from the oven, turn out the vegan log and leave to cool.
- Chill the log for up to 24 hours.
Vegan Puff pastry
- Put the flour into a bowl, add the salt and stir to combine.
- Add the water and mix well.
- Using your hands gather everything together to form a ball of dough.
- If this does not happen easily add another teaspoon of water.
- Cover the dough ball and chill for 15 minutes.
- Cut the vegan baking block into 2mm/⅛” thick slices, spread them out on a plate and chill in the icebox for 15 minutes.
- Dust the work surface liberally with flour, place the dough in the middle and dust the dough with flour. Gently roll the dough into 20x30cm/8x12" rectangle.
- Place half of the chilled vegan baking block slices, in lines just touching each other, in the middle of the dough. Return the remaining slices to the fridge.
- Gently lift the left and right sides of dough over the vegan baking block to meet in the middle and press around the edges to enclose it all.
- Fold the dough in half pinching the pastry together to cover any exposed baking block.
- Cover and chill for 15 minutes.
- Once again, dust the work surface and dough with flour and roll it into a 20x30cm/8x12" rectangle.
- Lay the remaining slices of the vegan baking block in the middle of the dough, so they are almost touching.
- As before, lift the left and right sides of dough over the vegan baking block to meet in the middle and press around the edges to enclose it all.
- Gently flatten the top of the pastry dough with the palm of your hand if it looks lumpy and pinch the pastry over any exposed baking block.
- Cover and chill for 15 minutes.
- For the third time, lightly dust the work surface and dough with flour and roll the dough into a 20x30cm/8x12" rectangle.
- Gently lift the left-hand third of pastry over and on to the middle third. Fold the right hand third on top, pinching the pastry together to cover any baking block.
- Cover and chill for 15 minutes, or until required for your recipe. Very cold pastry may need to come back to room temperature before using it.
Vegan Mushroom Pancake
- Finely dice the mushrooms.
- Lightly oil a frying pan, add the mushrooms and cook over medium heat. When they have collapsed and any liquid has evaporated, remove from the heat.
- Put the plain flour, chickpea flour, vegan milk, and truffle oil if used, into a large bowl or jug and beat to make a smooth batter.
- Lightly oil a 30cm/12” frying pan and get it nice and hot.
- Season the batter with salt and pepper, add the cooked mushrooms and stir to combine.
- Pour the mixture into the hot pan, rolling it out to the edges.
- Cook the pancake, loosening the edges until the top is set.
- Turn out the pancake onto a plate and leave to cool.
To Assemble Vegan Wellington
- Rub some oil around the inside of a large baking tray and pre-heat the oven.
- Dust the work surface with flour and roll the pastry into a 35cm/15” square. Turn the pastry regularly as you do this dusting with flour and pinching together any fat that is exposed.
- Moisten the edges of the pastry with water.
- Put the mushroom pancake in the middle of the pastry.
- Place the vegan ‘beef’ log in the middle of the pancake.
- Lift one side of the pastry onto the ‘beef’ log and roll the pastry to fully enclose it.
- Pinch the pastry together to seal all the edges and trim away any excess.
- Transfer the vegan wellington to the prepared baking tray with the pastry seal is underneath.
- Using a knife, score a criss-cross pattern on the pastry without cutting through it.
- If you have any excess pastry cut out leaf shapes, moisten the back with water and lay them decoratively onto the pastry.
- Brush the reserved aquafaba liquid all over the outside of the pastry.
- Bake for 35-40 minutes until golden.
30cm/12” frying pan, large oven tray, 500g/1lb loaf tin and mixing bowl
200°C, Fan 180°C, 400°F, Gas 6