A wonderful idea for a vegan Christmas, complete with all the “traditional” sides and trimmings
Finely chop the onion, garlic and the mushrooms. With a bit of oil lightly fry these together with the crushed coriander seeds. Add salt and pepper.
Pour the contents into a blender/processor and pulse it slowly adding a handful of fresh basil. and when nice and fine pour into a bowl and chill for around 15 minutes.
Cut your potatoes into nice thick wedges, adding oil, pepper and rosemary. Mix together and add 1 table spoon of Garlic Powder
Fold a piece of tin foil and pour just the chick peas in and season them with 1 teaspoon of garlic powder and one of onion powder. Add pepper and chilli flakes to taste and half a teaspoon of origanum. Add some salt and finish it off with a bit of oil
Gently Roll out the pastry and take your now chilled mix and spread it neatly accross the pastry. Place the Frys Country Roast on the end and carefully roll it all up again. Cut another piece of pastry that will be used for decoration and cut small intermittent slits in it. Spread this over the Wellington.
Now for the cooking, grease an oven tray and add the potatoes and chickpeas. Brush the wellington with oil before adding it to the tray and place them all in a preheated oven on 180 for about 45 minutes.
Ingredients
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Martin Kotze
Martin lives in Kimberley and is an accomplished graphic designer, photographer and videographer. He runs his own business, Die Swart Kat Productions, where his love of photography, videography and food combine in his amazing shoots. His passion and flair for cooking was only enhanced when becoming vegan and trying new and exciting ways to cook. The amazing production of Martin’s YouTube videos and his witty take on delicious vegan dishes, make his channel a must-watch for veg and non-veg alike
