{"id":148222,"date":"2021-11-25T13:54:53","date_gmt":"2021-11-25T12:54:53","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=148222"},"modified":"2021-11-25T17:27:23","modified_gmt":"2021-11-25T16:27:23","slug":"boshs-vegan-roast-with-mushroom-wellington-parcels-recipe-on-stephs-packed-lunch","status":"publish","type":"post","link":"https:\/\/thetalentzone.co.uk\/musictv\/148222\/boshs-vegan-roast-with-mushroom-wellington-parcels-recipe-on-stephs-packed-lunch\/","title":{"rendered":"Bosh’s vegan roast with mushroom Wellington parcels recipe on Steph’s Packed Lunch"},"content":{"rendered":"

Bosh served up a tasty vegan roast with mushroom Wellington parcels on Steph’s Packed Lunch.<\/p>\n

Ingredients for the Mushroom Wellington Parcels<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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