Happy Vegetarian Week from The Avenue! Whether you’re a regular Veggie or just wanting to try it for the week, this Vegan Butternut Squash and Beetroot Filo Parcel is as flavoursome and easy to cook as any meat alternative. It’s great as a starter or Main course for dinner parties this summer.

Butternut Squash and Beetroot Filo Parcel

(Serves 6)

Ingredients

For the Parcel
2 x 320g packs ready-rolled filo pastry suitable for vegans
2 red onions, cut into 8 wedges
250g Puy lentils, cooked
250g raw beetroot, peeled and cut into small chunks
½ butternut squash, peeled and cut into small chunks
1 tbsp thyme leaves
2 tbsp almond milk
180g whole cooked chestnuts, roughly chopped (half for the pesto)

For the Pesto
4 cloves garlic, unpeeled
Olive oil
6 onions, sliced
½ lemon, juiced

Method

Pre-heat the oven 190C.

Toss the onion, beetroot, squash and garlic in a lined roasting tin with some olive oil, thyme and sumac. Roast for 45 minutes until the vegetables are tender but still retain their shape. Stir in the lentils and half the chestnuts. Squeeze the garlic cloves from their skins, reserve half and squash the other two into the lentil mixture. Season to taste and leave to cool.

In a frying pan brown the sliced onions in olive oil. Add the remaining chestnuts, lemon juice and blitz using a Magimix, adding the olive oil as you go, forming a thick pesto. Season to taste.

Put a large square of filo down and brush with some almond milk. Take another square and put on top of the first at an angle. Put the onion pesto in the centre and top with the roasted vegetables. Wrap up either side to form a money bag and brush with some almond milk. Bake the parcel in the oven for 25 minutes until golden brown and hot.

Serve plated up on your homemade chestnut pesto for a showstopper that’s bound to impress both veggies and meat lovers alike!

 

Inspired? Check out our full range of cookery courses here – we happily cater all our classes for vegetarians!

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