The Happy Pear’s Vegan Beet Wellington
pinch of black pepper
Preheat oven to 200 degrees Celsius. Add 1 tbsp oil to a pan on a high heat. Once heated, add the onion and garlic. Fry for about 2 minutes or until golden. Add in the mushrooms and fry for about 1 minute before adding tamari. Mix through and fry for 1 minute. Once the tamari has absorbed add the grated beetroot and carrot, along with the salt and pepper. Next add the cashew and continue to mix through until everything starts to stick to the bottom of the pan. Take the pan off the heat and add the sage and thyme along with the couscous and mix all together. Take 1 sheet of puff pastry and add your mixture along the centre of the sheet in a cylindrical shape. Wrap the filling tightly with the pastry and flip over. Brush with oil and mark the top as you’d like. Bake in the oven for about 20 minutes or until golden.
As Emma is celiac she substituted the cous cous for quinoa and instead of wrapping her filling in pastry she lined a loaf tin with sliced potato and covered it with layers of sliced eggplant!
Dale Pinnocks Garlic and Paprika Butter Roasted Brussel Sprouts
Ingredients (Serves – 3)
500g of Brussels sprouts
1 tbsp olive oil
1 heaped tbsp butter
Half a teaspoon of garlic salt
1 teaspoon of smoked paprika
Pre heath the oven to 180. Halve the sprouts longways and throw them into a roasting tin. Drizzle over the olive oil. Sprinkle over the garlic salt and the smoked paprika and toss well. Place into the oven and begin roasted for 15-20 minutes. At this point, remove from the oven, add the butter and stir it through the hot sprouts. Return to the oven for another 15-20 minutes, stirring occasionally. The sprouts should be soft, with golden brown edges.