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GoGo Quinoa Christmas Wellington
Recipe by The Vegan Bee
For 5 people
Ingredients
For the stuffing
- 1 cup of cooked Kaniwa
- 1 onion
- 3 cloves of garlic
- 15 Paris mushrooms
- 3 big Portobello mushrooms
- 1 big cup of peeled chestnuts
- 2 slices of gluten-free bread
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tsp dried sage
- 1 tsp fresh sage
- 1 bunch of fresh parsley
- Salt and pepper to taste
- 1 cup of cooked spinach
For the Puff Pastry
- 2 cups GoGo Quinoa all-purpose flour
- 1 tsp xanthan gum
- 1/4 tsp guar gum
- 3/4 cup cold water
- 170 gr vegan butter (solid)
- A pinch of salt
Vegan egg wash
- 1 tbsp aquafaba (chickpea water)
- 1 tbsp almond or cashew milk
- 1 tsp oil
- 1/2 tsp maple syrup
Instructions
The stuffing :
- Cut the onion, garlic and Paris mushrooms
- In a pan, cook the onion and garlic until golden, add the cut mushrooms and cook until all the water is evaporated. Transfer to a food processor.
- In the same pan cook your Portobello mushroom top side down until golden, then put aside.
- Cook the spinach and add it to the food processor.
- In the food processor, mix the cooked Kaniwa, the onion, garlic and mushroom mixture, slice of bread, chestnut, cooked spinach, fresh parsley and other herbs.
- Lay your puff pastry on a baking sheet, add the filling, then the Portobello mushroom on top. Very carefully roll the pastry on top of the mushrooms.
- Lightly coat your Wellington with the vegan egg wash
- Cook your Wellington 30 to 35 minutes or until golden.
You can buy a pre-made puff pastry, but if you want to try to make your own this is how.
The puff pastry:
- In a food processor or stand mixer mix all the dried ingredients together. Add gradually the water. Pour the dough into a bowl and form a ball without needing. Wrap and let sit in the fridge for 30 minutes.
- Lay the butter between two parchment paper, roll the butter into a block. Put it in the fridge for 15 minutes.
- Roll your dough on a silicone sheet or baking paper. Create a big square, put your butter on top, and fold your dough on the butter.
- Form the dough into a rectangle and roll it out. Fold the top third of the dough onto the middle of the dough and the bottom third on top of that
- Give the dough a quarter turn and roll it out again. Folding the dough like in « 5. » Repeat the process 2 times.
- Wrap and refrigerate 30 minutes before using.
Baking a puff pastry can seem difficult this is why watching a video is the best way to understand the process:
Do you know a good recipe?
We’d love to hear about your favorite dishes, and how you prepare them. E-mail us with your recipes and let us know your secrets!