Vegan Easter with Potato Wellington and Butternut Squash “Filet Mignon”.
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Potato Wellington:
Makes 1 or 2 potato Wellingtons.
Cook time: it’s in the video.
Ingredients:
5 Medium Potatoes, cubed
1 Bay leaf
5 Garlic, cloves
1 Puff Pastry Sheet, thawed
2 -3 Tbs Butter, plant-based
3 Handfuls baby spinach
Salt and pepper
Make the mashed:
On medium high heat, In large pot, cover potatoes, garlic and bay leaves with water and bring to a simmering boil. Cook until potatoes are tender and easily split with a fork. Remove from heat, drain all water. Remove bay leaf. Add butter, salt and pepper and mash until smooth. Season to taste with more salt and pepper. Chill for a couple hours. The more chilled the easier to make.
In hot pan wilt 3 large handfuls of spinach, strain and squeeze excess water
Preheat oven to 200c/400f
On parchment paper add thawed puff pastry sheet. Add baby spinach, spread out evenly over pastry. Add potato and shape into a cylinder and roll evenly. Close each end to contain contents, use a small amount pf butter or water to help seal the pastry into form.
On baking sheet, bake potato Wellington for 30 minutes until golden brown. Set to chill for a couple hours before slicing.
Once chilled, slice into half finger length size pieces. Reheat in oven on parchment lined baking sheet.
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Iron Roasted Herby Tofu Filets
Serves 2 – 4
Cook time: 25 minutes.
Ingredients:
2 blocks Tofu, Firm
1 TBS Vegan butter
1 TBS Oil
1 TBS Wicked Kitchen Sage-Onion Seasoning (or similar)
1 tsp black pepper
Pinch smoked paprika
Salt, flaked (to taste)
Preheat oven to 200c/400f
Rub top & bottom sides with vegan butter and evenly dust with herbs and spices.
On Medium high heat, heat cast iron until hot. Add oil and sear on each side for several minutes at a time until golden brown. Place pan directly oven and roast for 20 minutes, remove from oven. Viola.
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Butternut Squash style ‘Filet Mignon’
Serves 4 – 6
Cook time: best to start day before or morning of.
Roasting the squash off the day before is best.
Ingredients
Whole Butternut Squash (preferably with a long neck) weights vary
4 Tbs Olive oil
3 TBS Wicked Kitchen Sage-Onion-Garlic seasoning (or similar blend)
2 TBS black pepper, ground
½ tsp smoked paprika
Salt to taste
Preheat oven to 200c/180c fan or 400f/350f convection
On a baking sheet place whole Butternut squash (skin and all) and roast for 45-60 minutes until 95% cooked, time will vary depending on size. To check it’s done insert a skewer 3 inches from the top stem, when it penetrates through the width easily, it is done. Remove from oven and let cool for 30 -45 minutes to finish carry over cooking.
Doing this the day before saves time.
Top and tail the squash with a sharp knife, cut away the section with the seeds to leave the long neck (tenderloin) for roasting. Tips for using the seeded part below. Stand the squash on one end and carefully peel/cut away the skin.
Cut the squash into 2 – 3 inch, wide pieces, to make the Filet shapes.
Place peeled squash in a large bowl of baking sheet, rub with plant-based butter or oil and then evenly apply the seasonings to each side.
Heat a large, heavy frying pan (cast iron preferred) over a med-high heat. Add oil and carefully add the squash and pan fry and turn to get all sides until browned.
In the same pan or transfer to baking sheet and roast for an additional 20 minutes until done.
Remove from oven, let cool 1- minutes before plating and slicing, serve with gravy.
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Horseradish Peppercorn Sauce
Makes enough for 4
Cook time: 25 minutes
Ingredients:
½ Head Lg Cauliflower, trimmed
1 bay leaf
4-5 cloves garlic
200 – 400 ML Plant-based milk (varies depending on thickness wanted)
2 TBS Horseradish
1 TBS Dijon
1 tsp Wicked Kitchen sage and onion seasoning (or similar)
1 tsp black pepper
1 tsp salt
Pinch smoked paprika
Add trimmed cauliflower, bay leaf and garlic to medium size pot, cover with water and boil for 10 minutes until tender. Strain. Remove bay leaf.
In high speed blender add cauliflower and garlic and remaining ingredients Start blending on low, add milk gradually to desired silky smooth thickness so it coats a spoon. Add back to pot and heat just before ready to serve.
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Kale Salad with Avocado-Grapefruit Dressing
Serves 2 -4
Prep time 10 minutes
Ingredients:
1 head kale
1 grapefruit, ripe cut in half
1 avocado, ripe, cut in half, seed removed
Flake Salt & Pepper
Remove kale from stem, rough chop to bit sized pieces
In large bowl add Kale, add avocado guts, squeeze grapefruit juice (no seeds)
Massage dressing into Kale leaves well. Seasoning with salt and pepper and let sit for 30 minutes for best result before serving.
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