Smoky Celeriac, Walnut & Pearl Barley Wellington

• British
• Healthy recipes
• Main courses
• Sunday lunch
• Vegan recipes
• Vegetables

Overview:

Description:

Be the envy of everyone else at the table with this rich, crumbly and scrumptious vegan wellington. Perfect for those autumn and winter days where you’ve been out in the cold and the grey and want something to warm you right through to your soul.

Method:

1. Pop the flour in a bowl then add the oil and rub together until like breadcrumbs. 
2. Add a couple of tbsp. of water to bring it together, then form into a tidy ball, cling film and chill for at least 30 minutes. 
3. Cook the millet & pearl barley separately, following the cooking instructions on the packets, seasoning the water with salt or even some vegetable stock. 
4. When cooked, mix together and allow to cool.
5. Blitz together the celeriac, walnuts, tahini, garlic, parsley, salt & pepper. The mixture doesn't need to be completely smooth. Place the mix in the fridge to chill for an hour before using. 
6. Blend together the onion, lemon juice, sage and seasoning. Stir through the pearl barley and millet mix along with a good glug of olive oil. Set aside to chill for 20 minutes or so. 
7. When ready to assemble, turn out the pastry onto a lightly floured surface and roll to roughly the size of an A4 piece of paper. Cover the middle section with 1/2 inch of the pearl barley mix, leaving about an inch at the top and bottom of the pastry. Then put a line of the celeriac mix along the middle and get ready to roll. 
8. Using a pastry brush, wipe along the edges some dairy free milk to help the pastry stick down, take the closest edge to you, and gently roll away from you as if you are making a long sausage roll. Make sure it's all sealed tight and bunch up each end to close it. Brush the whole thing with milk and perhaps a drizzle of oil then make some light slices across the top to help with portioning. 
9. Sprinkle with nigella seeds and bake in the roasting oven for about 45 minutes. You want good colour but you also want the pastry cooked through. To achieve that, you may need to move it lower in the oven and bake for longer depending on your oven.

"I’m Beth The Free Range Chef and as the name suggests, I pop up all over the place creating mostly plant based foods for retreats, supper clubs and my local farm shop. Sourcing producers with care and using seasonal and foraged ingredients helps me to reduce my food waste and create food inventively, something I’m passionate about sharing with others and making seem achievable and enjoyable. When I’m not in the kitchen or combing the hedgerows, I’m jumping in cold water, writing recipes and dreaming of far fetched flavour combinations!"

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