This year at home we had a completely vegan Christmas dinner! We made a plethora of delicious dishes – pan roasted brussel sprouts with toasted pinenuts, roasted potatoes and parsnips, mashed carrots and swede. I made Bon Appetit’s vegan chocolate tart for dessert.

All the food was AMAZING. Then the next day I went to family and ate even more delicious vegan food. Christmas without cruelty.

Cooking so much food and also being able to enjoy the day itself means I elected to make some portions of the dinner a day or two before. You can make the filling for this wellington 1 or 2 days before you plan to eat it. The longer you leave the filling, the longer the flavours will develop.

You may have some filling leftover – this can be frozen in a freezer bag and used for something else later on!

INGREDIENTS

200g chesnut mushrooms, sliced

125g oyster mushrooms, sliced

125g shiitake mushrooms, sliced

200g coquina (or sub butternut) squash, peeled and cut into small chunks

125g whole cooked chestnuts, cut into rough chunks

4 shallots, diced

3 medium cloves of garlic, minced

150g dry bread crumbs

20g fresh sage leaves, cut into small strips.

2 tbsp olive oil

1 tbsp dijon mustard

Salt and pepper to taste

500g puff pastry (defrosted if frozen)

1 tbsp vegan butter, melted

1 tbsp sesame seeds