Vegan Nut Roast Wellington » Gordon Ramsay Restaurants

Ingredients

• 600g butternut squash
• 400g whole button mushrooms
• 300g carrots
• 1 Romanesco broccoli
• 1 bunch of spring onions
• 1kg potatoes
• 100g quinoa
• 350g harissa mixed nuts
• 25g sweet paprika
• Vegetable oil
• Vegan puff pastry (shop bought)
• Pinch of salt and pepper
• 500ml almond milk
• 200g plain flour
• 10g chopped chives
• 250g banana shallots
• 4 portobello mushrooms
• 4 asparagus stems
• 2 tbsp soy sauce
• 200ml red wine
• Truffle oil to taste
• 1.5l Water
• 20ml Olive oil
• salt
• 8 garlic cloves
• Sprig of rosemary
• Spring of thyme