Derek s Vegan Christmas Dinner I Tesco

Hi, my name is Derek Sarno and welcome to my plant-based Christmas masterclass. You start off with one kilogram of potatoes. We want a nice starchy potato. That's why I'm using the red. I'm not skinning them because we want that skin to be on there. So we're going to use three cloves of garlic, just like to smash. If they're broken up, that's fine. It's all going to get mashed in the end. I'm also going to add one pinch of salt and we'll bring those to a boil. The potatoes are cooked now. I'm going to just quickly strain them. So then I'm going to add a couple of cranks of the black pepper, two tablespoons of plant-based butter, the Wicked Kitchen garlic and herb nooch. I'm going to add two tablespoons here. We're just going to mash these potatoes. So don't add any cream or liquid because I want these nice and firm and you'll see why. So we're going to pop these in the fridge to cool down. We're back and the potatoes are nice and chilled. Perfect for rolling in the puff pastry. I got the puff pastry at Tesco. It is naturally vegan. So the potatoes we made, nice and cool. Just going to start adding them. Start with that. I want to form this here while it's nice and cold, just like that. I'm just going to take the back end, twist it up, roll it slowly until it touches here. So I'm going to take the ends now and just fold them and fold them over here, fold them, fold them over this side. This is something you don't have to do, but it makes it look really nice and sharp. So now I'll just untangle it. That's beautiful. And to get it nice and golden brown, I have just a teaspoon of agave and a little bit of oat milk. And this is going to be our glaze without using any dairy. I'm going to take a little bit of the flake sea salt. Okay, so we're going to pop this in the oven. It's going to take about 25 minutes. Okay, so it's been 25 minutes. We're going to pull the potato wellington out from the oven. Now we're going to get into the fun part. We're going to make the mushrooms. So to emulate a turkey product, I love to use the king oyster mushrooms. Take the top off. We're going to pull them apart like this so they look like pulled turkey pieces. So what I've done is I've melted two tablespoons of plant-based butter and we have the Wicked Kitchen sage and onion seasoning. I'm just going to add two tablespoons. I'm going to add a pinch of salt and some black pepper. A couple of good cranks here. I'm going to wash my hands quick and then we're going to mix these up. All right, so hands washed. I want to make sure it's all nice and coated each one. Once you get to this point, we're going to pop these in the oven at 200 degrees Celsius on fan and we'll be right back. All right, so the mushrooms are about 90% done and that's what I'm going to pull them out because look at this and you can tell the liquid cooked off. We have the potato wellington and it's been cooled for a little while so it's going to be okay to touch. There you go. If you look at that, that is just gorgeous. So we're ready to serve dinner. I got the gravy going and what I'm going to do before I pop in the oven, I'm just going to add a little bit of that gravy right to the mushrooms. Just a couple tablespoons. Pop these in the oven for five to ten minutes just to heat it up and I'll show you exactly how I would serve Christmas dinner. So we are ready to plate it up. Potatoes look amazing. Mushrooms, beautiful. Crank that gravy up. But I just want it piping hot. I'm usually just a little bit more precious about how we put this on. It's just the presentation is key. It's Christmas dinner. It's special. But look at this. I mean it looks like turkey. It smells delicious. A couple pieces on the side. I'll serve the veg on the table so we can add that to it after. Beautiful guys. This is amazing. This one's for mom. A no stress plant-based Christmas dinner is right here.