This is only the second wellington I’ve put up on my website. The first one, my Butternut Squash and Walnut Wellington, was a great success and continues to be made by many people who visit my site or bought my first book (which this recipe is in). This vegan sausage and apple wellington is something for those who like a meat substitute. I’m a huge fan of vegan sausages and this dish isn’t really much more than a giant sausage roll, which for me is just heaven.
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How to make this vegan sausage and apple wellington.
You can use any vegan sausages you like for this wellington. I’ve chosen the Plant Pioneers Cumberland for their texture. You do have to remove the skin to get to the vegan sausage ‘meat’, so choose a different brand if you’re not into this. I’ve used Bramley apples for the filling, but you can choose any apple you like. You can also add a variety of other ingredients to the filling, such as nuts or dried fruit. Here though, I’ve kept it simple. Just vegan sausage meat, apple and a few herbs and spices.
This is a very straight-forward, throw together recipe that you can prepare after work without too much effort. The only real lengthy period is steaming the sausage, and you can put your feet up while that’s happening. It will also make an excellent centre piece on your table on a Sunday afternoon, particularly if you’re having guests around.
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Vegan Sausage and Apple Wellington
Prep time: 20 minutes. About 90 minutes.
For the Vegan Sausage Filling:
2 packs (600g) vegan sausages, defrosted if frozen and skin removed
2 Bramley apples, peeled, cored and diced very small
2 tsp smoked paprika
¼ tsp ground nutmeg
5-6 leaves fresh sage, thinly sliced
3 tbsp maple syrup
Black pepper to taste
Oil for greasing
For the Pastry:
2x375g ready rolled puff pastry (most in the supermarket are vegan)
Melted vegan butter for greasing and brushing
A sprinkle of sea salt
A sprinkle of dried oregano
First put all of the vegan sausage filling ingredients, apart from the oil, into a large mixing bowl. Squeeze them all together with your hands to fully combine (it works a lot better than mixing with a spoon).
Preheat the oven to gas 4/180C/350F.
Spread out a sheet of foil and grease with a little oil. Place the mixture into the centre of the sheet and shape into a large sausage shape (about 10 inches long and 4 wide). Wrap the sausage completely in the foil, then add another layer of foil on top of that.
Pour about 2cm of water into a roasting dish large enough to contain the sausage filling. Place the wrapped sausage filling into the dish and cook in the middle of the oven for 45 minutes, to allow it to steam through. Once it has cooked, remove the sausage from the water and allow to cool enough to handle.
Turn the oven to Gas 5/190C/375F.
Grease a large baking tray with the melted butter. Lay 1 sheet of the pastry onto the greased tray. Place the cooked sausage mix in the middle of the pastry, in line with its length, so that there is a good inch or so of pastry visible at each end. Brush the pastry edges with the melted butter and then place the second sheet on top of the sausage, laying it as evenly as you can over the bottom layer of pastry.
Trim the pastry so that you’ve got about 1 inch around all sides of the sausage, then press down the edges with a fork (see picture). Very lightly score a diamond pattern in the top with a sharp knife, then brush all over with more melted vegan butter. Sprinkle the salt and dried oregano over the top of the pastry, then cook in the middle of the oven for 35-45 minutes, until the pastry is puffed and golden brown.
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