Bosh served up a tasty vegan roast with mushroom Wellington parcels on Steph’s Packed Lunch.

Ingredients for the Mushroom Wellington Parcels

The ingredients are: 4 large chestnut mushrooms, 1 small red onion, 2 cloves garlic, 150g chestnut mushrooms, 2 sprigs rosemary, 3 sprigs fresh thyme, 30ml white wine, 80g vacuum packed pre-cooked chestnuts (we used Merchant Gourmet), 50g pecans, 1 slice (50g) wholemeal bread, 4 sheets vegan filo pastry (we used Jus Rol), Salt and pepper to taste, Low fat cooking spray.

For the Roast Veggies: 6 medium Maris piper potatoes, or other floury potato (approx. 1kg), peeled and quartered, 3 medium carrots (approx. 300g), trimmed, peeled and cut into small, similar sized batons, 3 medium parsnips (approx. 275g), trimmed, peeled and cut into small, similar sized batons, 150g Brussels sprouts, trimmed, 1 tbsp olive oil, Salt and pepper to taste.

For the gravy: 1 tbsp olive oil, 2 small red onions, 2 cloves garlic, 1 tbsp cornflour, 1 tbsp tomato puree, 1 tsp marmite, 1 tsp maple syrup, 300ml red wine, 350ml vegetable stock, 350ml water, Salt and pepper to taste.

See the recipe in Bosh’s book titled: BOSH! Healthy Vegan: Over 80 brand-new recipes with less fat, less sugar and more taste, from the 1 Sunday Times bestselling authors available from Amazon now.