VeganKind

Add 200g of self-raising flour with 150ml of warm water, 1tsp of vegetable oil (optional:add in herbs, or diced garlic, or lemon zest etc). Leave dough covered, in a warm place for 1hr30mins. After kneading for 5 mins, Cut into 4 sections and roll each one out roughly ½ cm to 1cm tall. Put in an oiled oven dish, under a very hot grill for 10 mins turning over at least once. *you will need to add in more flour as and when you feel suitable. Don’t worry if slightly sticky.

Any other couscous ideas, please feel free to add/share

Intro: This week's cooking theme was England. This is my vegan take on the Beef Wellington. This was surprisingly easy to make and was delicious. A great idea for a vegan Christmas dinner with other trimmings on the side. There are recipes out there for this take on the meal, that include cooked chestnuts, but I couldn't get hold of these or tinned ones, so tweaked this a bit. Ingredients: 200g cashew nuts 200g chestnut mushrooms Ready to roll puff pastry 1 onions 3 cloves/segments of garlic Soy sauce Oil (olive or vegetable) 1/2 teaspoon yeast extract Herbs and seasoning(to your liking) Milk (soy, oat, hemp almond, any alternative) Method: Not-beef Wellington: Cook 1 diced onion, 3 diced cloves of garlic, and mushrooms in oil, until soggy. Whizz this mixture in a food processor with the yeast extract and a couple of slashes of soy sauce.  Put this mixture into a mixing bowl.  Whizzcashews in food processor and add to mixing bowl.  Whizz bread in food processor and add to mixing bowl.  Add in herbs and seasoning(to your liking), and mix until stiff.  Open out ready to roll puff pastry and place filling I'm the middle in I rectangle shape.  Roll up and trim up, and lightly spread milk all over it. place in oven on 200 degreesC for 40-45 mins.