The vegan puff pastry roast is the perfect choice for festive occasions or a cozy dinner with friends and family. The hearty filling of chestnuts, kidney beans and aromatic spices provides a fantastic combination of taste and texture. Wrapped in crispy puff pastry and served with classic side dishes such as potato dumplings and red cabbage, this roast is guaranteed to be a highlight on your table!
Place on a baking tray and roast in the oven at 200 °C (top/bottom heat) for 20 minutes.
After baking, leave the chestnuts to cool, peel and roughly chop.
Prepare the filling
Place the kidney beans in a large bowl and roughly mash with a fork or potato masher.
Finely chop the onions and add to the bowl together with the tomato purée, soy sauce, oats, smoked paprika, agave syrup and oil.
Add the chopped chestnuts and finely chopped parsley. Mix everything thoroughly until a homogeneous mixture is formed.
Filling and shaping the puff pastry
Roll out the first puff pastry on a baking tray lined with baking paper.
Spread the filling in the middle of the pastry and press down lightly.
Spread the mustard over the filling.
Fold the puff pastry over the filling and press the edges down firmly.
Roll out the second puff pastry and wrap it completely around the filled pastry. Seal the edges well again.
Decorating roasts and baking
Carefully score the wrapped puff pastry with a sharp knife to create a decorative pattern. Caution: Do not cut too deeply!
In a small bowl, mix the vegan cream with a pinch of turmeric and brush the puff pastry roast evenly with the cream mixture to give it a golden color when baking.
Bake the roast in a preheated oven at 200 °C (fan oven) for approx. 35 minutes until golden brown.
Serve
Remove the finished puff pastry roast from the oven and leave to rest briefly.
Sprinkle with chopped parsley and a pinch of salt.
Serve with potato dumplings, red cabbage and vegan gravy and enjoy.
Nutrition
Nutrition Facts
Vegan Wellington with chestnuts and kidney beans
Amount per Serving
Calories
953
% Daily Value*
Fat
56
g
86
%
Saturated Fat
14
g
88
%
Sodium
419
mg
18
%
Potassium
670
mg
19
%
Carbohydrates
97
g
32
%
Fiber
12
g
50
%
Sugar
5
g
6
%
Protein
20
g
40
%
Vitamin A
146
IU
3
%
Vitamin C
13
mg
16
%
Calcium
75
mg
8
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
