1/3 butternut squash, peeled and cut into bite size pieces
4 garlic cloves unpeeled
6 tbsp olive oil
1 tbsp fresh thyme leaves
100g cooked puy lentils
100g fresh kale destemmed
100g whole cooked chestnuts
1 pack ready rolled vegan puff pastry
2 tbsp almond/soya milk for brushing pastry
Juice of ½ lemon
Salt and Pepper
Start by mixing the stock cube into the boiling water and stirring through the Quorn Vegan Pieces. Store in the fridge for at least 30 mins.
Heat oven to 180C. In a roasting tray, place onion, squash and garlic with 2tbsp olive oil, thyme leaves, and salt and pepper to taste. Roast for 25-30 mins until tender, but not mushy. Remove from oven, take out the garlic cloves and put them to one side. Add the lentils. Leave to cool.
Cook the Quorn Vegan Pieces by frying them in a pan, with a dash of oil, for 8-10 mins.
Steam the kale for about 5 mins until it starts to wilt. Squeeze all the water from the kale and then place in a food processor along with the reserved garlic cloves, chestnuts, lemon juice and the remaining oil. Blitz until you get a pesto-like consistency and season to taste.
On a lightly floured surface, unravel the sheet of puff pastry. Start by spreading the kale pesto along the middle, followed by the roasted vegetables, lentils and Quorn Vegan Pieces. Brush all the edges with some almond/soya milk then fold over the ends. Carefully roll the pastry lengthways to completely encase the filling in a roll.
Brush the top of the wellington with some more almond/soya milk and bake for 30 mins until golden and flaky. Serve with vegan gravy and vegetables.