Beet Wellington

Method

1. Step 1

   Heat half the oil in a frying pan over medium-high heat. Cook mushroom and leek, stirring, for 6-8 mins or until pan juices evaporate. Add garlic and half the thyme. Cook, stirring, for 2-3 mins or until mixture is dry. Stir in the breadcrumbs. Transfer to a heatproof bowl and set aside to cool.

2. Step 2

   Heat remaining oil in the frying pan over medium heat. Add beetroot, apple, ginger, rosemary, vinegar and remaining thyme. Cook, stirring, for 4-5 mins or until mixture is dry. Season. Set aside to cool completely.

3. Step 3

   Process the beetroot mixture, chickpeas and almond flour in a food processor until mixture is smooth. Transfer to a sheet of plastic wrap. Shape into a 25cm x 8cm log. Cover with plastic wrap. Chill for 30 mins.

4. Step 4

   Preheat oven to 200°C. Line a baking tray with baking paper. Cut 1 pastry sheet in half. Join 1 half and the remaining whole sheet together, ends overlapping slightly, to make 1 large rectangle. Spread one-third of the mushroom mixture along the centre of the pastry, leaving 5cm at each end. Remove plastic wrap and place beetroot log on top of mushroom mixture. Press the remaining mushroom mixture over the beetroot log.

5. Step 5

   Cut pastry on both sides of beetroot log on a slight diagonal at 1cm intervals. Starting from 1 end, fold 1 strip of pastry over the beetroot log. Continue, alternating sides and folding pastry strips under to make a braid. Spray with olive oil spray. Bake for 35-40 mins or until golden.
   
   Serve with steamed green beans and cranberry sauce
   
   Get ahead: Save time by preparing the beetroot log and mushroom mixture to the end of step 3 up to 1 day ahead. Store separately, covered, in the fridge. Continue from step 4.
   
   Always check the label to make sure you’re using vegan ingredients.