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Vegan Turkey Wellington with walnut gravy - Christmas dinner
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Merry Christmas everyone! If you want to make the gravy even more delicious you could add some fried mushrooms to it as well! It would go together really well.
This is one of my most delicious yet easiest vegan Christmas recipes so far. And it’s also very versatile - you can serve some roast veggies on the side as well. Or even super easy parsley potatoes (recipe here - they are so quick to make).
I think everything is better with gravy! But most gravies are just fat and barely have any nutritional value, if any. So by blending walnuts with a few other ingredients, you don't just get a delicious gravy (which funnily enough doesn't really taste much of walnuts), but you also get all the goodness from the walnuts. And don't reduce the amount of oil in this recipe - I know, it's a generous amount, but this time it's all about taste - calorie counting is for January in my opinion hehe.
To all you game changers and everyone who loves good vegan food: have a merry Christmas, happy holidays and enjoy the time with good food, friends and family! And take some time to maybe try new recipes, there is so much to explore! Enjoy!
INGREDIENTS (3 - 4 portions):
Step 1 vegan turkey:
- 200g extra firm tofu
- 200g jackfruit in water
- 4 - 5 tbsp olive oil
Step 2 vegan turkey:
- 80g flour (no self-raising flour!)
- 5 tbsp nutritional yeast
- 1 1/2 tsp celery salt
- 1 tsp garlic powder
- 1 tsp onion powder
- Cracked black pepper
Step 3 vegan turkey:
- Puff pastry
- Cranberry sauce
Step 4: Walnut gravy:
- 75g walnuts
- 120ml water
- 2 1/2 tbsp nutritional yeast
- 2 1/2 tbsp soy sauce (unsweetened)
- 2 tbsp olive oil
- 1/2 tsp miso paste
- 1/3 tsp garlic powder
- 1/3 tsp onion powder
- 1/3 tsp smoked paprika
- Pepper to taste
Preheat your oven to 200C (390F).
Roughly chop up the tofu and the jackfruit and add to a food processor together with 4-5 tbsp olive oil. Process until you get a smooth paste.
Add the paste to a large bowl together with all other ingredients from step 1. Use any flour, but no self-raising flour as you don't want to turkey mix to rise like a cake! I am only using a small quantity of flour to bind everything together. Alternatively you can also use well sifted chickpea flour.
Mix everything together well until you get a nice smooth vegan turkey filling. Place on a piece of parchment paper and roll into a tube-like shape (just a bit shorter than a puff pastry sheet).
Roll out a puff pastry sheet (ideally the sheet should be at room temperature). Then cover the middle with cranberry sauce. Place the vegan turkey filling in the middle and fold over the bottom and top and push down the overlapping sheets stick together and don't open when baked. Fold in the ends and finally pat down the overlapping sheets with your finger.
Bake in the oven for 25 min.
While the vegan turkey Wellington is baking make the walnut gravy. Place all ingredients from step 4 into a blender and blend until you get a nice smooth consistency.
Finally take the Wellington out of the oven and cut into slices to serve. Warm up the walnut gravy and pour over the slices. Serve with cranberry sauce on the side. Enjoy!
By the way, this dish goes really well with roasted veggies on the side. Or if you are impatient you can even serve it with parsley potatoes, which are even quicker to do. See recipe here.
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