Juicy Wellington
WITH BLUEBERRY-WINE CHUTNEY
If you’re ready to wow your dinner guests or indulge in an unforgettable meal, this vegan Wellington is your go-to dish. Packed with layers of savory mushroom duxelle, roasted eggplant, and Juicy Marbles’ whole loin, this masterpiece is wrapped in golden puff pastry and served with a tangy blueberry-red wine chutney.
Whether it’s for a festive celebration or an intimate dinner, this Wellington hits all the right notes—crispy, savory, and melt-in-your-mouth delicious. Let’s create a centerpiece worthy of applause.
Vegan Wellington with Mushroom Duxelle and Blueberry-Red Wine Chutney
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
English
Author
Lucy Albert
Servings
6
Prep Time
30 minutes
Cook Time
60 minutes
Demolish your loved ones with this monster of a meal. This dish has it all; a crispy crust, a mushy & savoury layer, followed by yours truly - a whole juicy loin. There’s carbs, proteins, fibers, and a flavor profile that will fuck your taste buds up. Especially when you drizzle the wild blueberry-wine sauce all over your soul. Don’t be surprised if Gordon Ramsey crashes your “welly” party.
Ingredients
For the Wellington
- 1 Juicy Marbles whole loin
- 1 sheet puff pastry (30cm x 40cm)
- 10 slices of eggplant (0.5cm thick)
- 500g mushrooms, minced in a food processor
- 1 red onion, minced
- 3 garlic cloves, minced
- 2 tbsp Ligurian wild olives or Kalamata olives, minced
- 2 tbsp brandy or whiskey
- 2 tbsp thyme (fresh)
- Parsley, chopped
- 1 tsp soy sauce or balsamic vinegar
- Olive oil
- Salt and pepper to taste
- Oil or plant-based milk (for brushing pastry)
For the Blueberry-Red Wine Chutney
- ½ cup red wine
- ½ cup sugar
- 1½ cups fresh blueberries
- ¼ cup yellow raisins, chopped
- 2 tbsp apple cider vinegar
- 1 shallot or ½ red onion, minced
- ½ tsp each of ground cloves, cinnamon, ginger, cardamom
- ¼ tsp ground nutmeg
- 2 bay leaves
- Salt and pepper to taste
- 1 tbsp agar-agar
Directions
Roast the Eggplant
- Preheat oven to 170°C (340°F). Lay eggplant slices on a tray, drizzle with olive oil, and sprinkle with smoked paprika and salt.
- Roast for 10-15 minutes, checking frequently to avoid burning. Remove and cool.
Make the Mushroom Duxelle
- Heat a nonstick pan over medium heat. Add olive oil, onions, mushrooms, thyme, and salt.
- Sauté for 5 minutes, then add garlic, olives, balsamic vinegar, and brandy. Continue to cook until the liquid evaporates and the mixture browns.
- Stir in chopped parsley, remove from heat, and cool.
Prepare the Blueberry-Red Wine Chutney
- In a pot, toast spices for 1 minute until fragrant. Add oil and onions, cooking until soft.
- Add all ingredients except ½ cup of blueberries and agar-agar. Simmer for 20 minutes.
- Add remaining blueberries and agar-agar, simmer for 10 minutes, then cool.
Sear the Loin
- Season the Juicy Marbles loin with salt and pepper.
- Heat a nonstick pan with oil and sear the loin on all sides until browned. Cool completely.
Assemble the Wellington
- Roll out puff pastry on wax paper. Arrange a layer of roasted eggplant slices in the center, leaving 6cm/2in edges.
- Spread mushroom duxelle over the eggplant. Place the loin on top.
- Wrap the puff pastry tightly around the loin, sealing the edges like a burrito. Chill in the freezer for 20 minutes.
Bake the Wellington
- Preheat oven to 200°C (390°F). Place Wellington on a lined baking tray.
- Brush pastry with oil or plant-based milk. Sprinkle with sea salt and score lightly for decoration.
- Bake for 30 minutes until golden and crispy. Cool for 5-10 minutes before slicing.