Make this BOSH! easy and healthy roast dinner

Name: Make this BOSH! easy and healthy roast dinner
Prep time: 30 min
Total time: 1 h 30 min
Yield: Serves 4
Ingredients: For the roast veggies6 medium Maris Piper or other floury potatoes (about 1kg)3 medium carrots (about 300g)3 medium parsnips (about 275g)150g Brussels sprouts 1 tbsp olive oilSalt and black pepperFor the rich gravy2 small red onions2 garlic cloves1 tbsp olive oil1 tbsp cornflour 2tbsp water1 tbsp tomato puree1 tsp yeast extract (e.g. Marmite)1 tsp maple syrup300ml red wine350ml vegetable stockSalt and black pepperFor the Wellington filo parcelsGarlic cloves2 tsp olive oilLarge chestnut mushrooms or small portobello mushrooms, plus 150g chestnut mushrooms for the fillingSmall red onionSprigs fresh rosemary3 sprigs fresh thyme80g vacuum-packed pre-cooked chestnuts50g pecans1 slice wholemeal bread (about 50g)30ml white wine4 sheets vegan file pastryLow-fat cooking oil spraySalt and black pepper

Craving a roast dinner that's nourishing, wholesome and oh-so-tasty? You're in safe hands with this plant-based recipe from BOSH!

Lizzie Mayson

Published: Wednesday 15th January 2020

Vegetarian

Serves 4

Preparation time 15 minutes

Cooking time 1 hour

It's not every day you find a healthy roast dinner recipe so good you can't wait to commit to the near two-hour slog of making it again. But trust us when we say this veg-packed BOSH! recipe will make you do just that.

Interpreting the classic and popular mushroom wellington recipe from their first cookbook, Simple Recipes. Amazing Food. All Plants, this new and improved dish is a healthier makeover, using light filo pastry sheets to wrap delicious little umami mushroom parcels. Served with roast veg and hearty-yet-light gravy, it's the perfect Sunday roast. CBA to cook? Read our guide to the best Sunday roasts in London, instead.

Like what you see? The BOSH! Healthy Vegan recipe book from Henry Firth and Ian Theasby is available to buy now.

Ingredients

For the roast veggies

6 medium Maris Piper or other floury potatoes (about 1kg)
3 medium carrots (about 300g)
3 medium parsnips (about 275g)
150g Brussels sprouts 1 tbsp olive oil
Salt and black pepper

For the rich gravy

2 small red onions
2 garlic cloves
1 tbsp olive oil
1 tbsp cornflour 2tbsp water
1 tbsp tomato puree
1 tsp yeast extract (e.g. Marmite)
1 tsp maple syrup
300ml red wine
350ml vegetable stock
Salt and black pepper

For the Wellington filo parcels

Garlic cloves
2 tsp olive oil
Large chestnut mushrooms or small portobello mushrooms, plus 150g chestnut mushrooms for the filling
Small red onion
Sprigs fresh rosemary
3 sprigs fresh thyme
80g vacuum-packed pre-cooked chestnuts
50g pecans
1 slice wholemeal bread (about 50g)
30ml white wine
4 sheets vegan file pastry
Low-fat cooking oil spray
Salt and black pepper

Method

 Preheat the oven to 180 degrees. First, prep the roast vegetables. Peel and quarter the potatoes, peel the carrots and parsnips and cut them into small, similar-sized batons and trim and halve the Brussels sprouts.
Once you've prepped your veg, place the potatoes and a pinch of salt in the large saucepan, cover with cold water and put on the hob over a high heat. Bring to the boil and simmer for 6 to 7 minutes until the spuds are slightly tender.
When tender, drain the potatoes, return them to the empty hot pan and let them steam-dry for 2-3 minutes, shaking the pan gently to fluff the edges.
Next, put the potatoes in a large bowl with olive oil and a pinch of salt and pepper and toss to coat. Once coated, remove from the bowl and place on a baking tray. Put to one side, then add the carrots, parsnips and Brussels sprouts to the same bowl with a drizzle of oil, salt and pepper and toss to coat.
Next, make the gravy. Peel and thinly slice the red onions and peel and grate the garlic whilst heating olive oil in a medium saucepan over a medium heat. Once the pan is hot, add the onion and a small pinch of salt and cook, stirring, for 5 to 6 minutes. Then, add the garlic and stir for a further minute.
Combine the cornflour with the water in a cup and stir to make a slurry. Pop in the pan along with the tomato puree, yeast extract and maple syrup and stir to combine. Add the red wine and cook, stirring, for 3 to 4 minutes, then add the vegetable stock, stirring, increasing the heat and simmering for 10 to 15 minutes to thicken. Remember to stir occasionally to prevent the gravy catching on the bottom of the pan and to taste throughout the process, seasoning where necessary with salt and pepper. Once finished, set the pan to one side or, if you prefer a smooth gravy, pass it through a sieve.
While the gravy is thickening, prep the mushrooms by peeling and grating the largest of the three garlic cloves into a bowl. Once grated, stir in a pinch of
salt, a pinch of pepper and a drizzle of olive oil. Place the four large mushrooms on the second baking tray facing up and rub the garlic paste into their gills. Put the mushrooms in the oven and bake for 10 to 12 minutes, removing the tray from the oven once baked and setting to one side.
 While the mushrooms are cooking, prep the first part of your Wellington filling by peeling and halving the red onion and peeling the remaining two garlic cloves. Place the red onion, garlic and 150g chestnut mushrooms in the food processor and blitz into a fine mince. Once minced, transfer to a bowl and put to one side. Remove the leaves from the rosemary and thyme and finely chop, placing the chestnuts, pecans and wholemeal bread in the food processor and blitzing to form a textured filling.
Now, start the roasting process. Put the tray of potatoes in the oven and roast for 40 minutes, meanwhile, carry on building the Wellington parcels. Warm the remaining teaspoon of olive oil in the frying pan over a medium heat and add the onion and mushroom mixture into the pan with a pinch of salt. If you find it has released liquid, drain it briefly in a sieve. Stir the pan for four to five minutes, then add the finely chopped rosemary and thyme and stir for a further one minute. Add the white wine and stir for 3 to 4 more minutes.
When you've taken the pan off the heat, add the chestnut, pecan and bread mixture and fold it into the rest of the ingredients to form a thick ball of filling. Taste and season accordingly with salt and pepper.
Continue the roasting process, taking the roasting tray out of the oven to turn the potatoes and place the carrot and parsnips on the tray. Put the tray back in the oven for 20 minutes.
Build your Wellington parcels by cutting the filo pastry sheets in half so you have eight squares. This is the tricky part, but once you get the hang of the technique, it'll seem a breeze. Lay the sheets out in piles of two, arranged so the two sheets are overlapping at different angles to create star shapes. Once laid out, divide the filling into 8 equal pieces, rolling one of the pieces into a ball, placing one ball in the centre of a pastry star and pressing it to form a 1cm-thick disc. Next, take one of the roasted mushrooms and place it in the centre of the disc. Take another piece of the filling, roll it into a ball and flatten it out into a 1cm-thick disc between your hands. Place the disc of filling on top of the mushroom and mould the two pieces of filling around the mushroom to form a ball, ensuring the edges are sealed. Finally, pull the exposed sheets of filo pastry up around the ball and twist the tops together so the Wellington pastry parcel is tightly wrapped. Be careful not to rip the pastry here, and remember to spray the tops of the pastry parcels with a little cooking spray so they crisp up nicely. Repeat this process with the remaining ingredients to make four Wellington parcels to make your centrepieces.
You're nearly there—it's time to complete the roasting process. Take the tray of potatoes, parsnips and carrots out of the oven and add the Brussels sprouts to the tray. Meanwhile, put the Wellington filo parcels on a separate tray and put the trays back in the oven for 20 minutes until all the vegetables are well roasted and the parcels are golden and crispy.
Dinner's up! Before you serve, quickly warm the gravy through so it's hot and gently steaming, removing the trays from the oven and plating up the Wellington parcels and roasted vegetables. Pour over a thick serving of the gravy and serve immediately. Voila.