• Latest
  • Trending
  • All
  • News
  • Lifestyle
Traditionally made with beef, chef Mokgadi Itsweng's vegan version of a Wellington uses bold colours, wonderful textures and of course delicious flavours. Photo: Supplied/Food For Mzansi

Recipe: How to make the perfect vegetarian Wellington

1st Jan 2022
Langeberg & Ashton Foods buildings and yards line a significant stretch of Ashton’s main road. Jacobus de Koker isn’t permanently employed but says he has been working at the factory for years. Photo: Elana van der Watt/Food For Mzansi

‘Our town will be a dead town’

25th Jun 2022
Potatoes SA recently led a roundtable discussion on the state of South Africa's fresh produce markets, which need urgent attention. Photo: Supplied/RSA Group

Fresh produce markets ‘at tipping point’

25th Jun 2022
A recent Gather to Grow session hosted by Food For Mzansi featured; plant pathologist, Diana Mngomezulu, animal scientist Thabiso Maenetje, Free State cattle farmer Annalea Van Niekerk, Agri SA chief agricultural economist Kulani Siweya, Plant scientist Henry Basson, agri- horticulturalist Vuyokazi Mtshazi, and farmer Thabo Skhosana. Photo:Supplied/Food For Mzansi

Farmer 101: ‘We need farmers that are forward-thinking’

24th Jun 2022
Thailand farmers are now feeding cannabis to their chickens. Photo: Supplied/Food For Mzansi

Holy smokes! Cannabis in chicken feed?

24th Jun 2022
David Mthombeni is building an agriculture empire for his family.Photo: Supplied/Food For Mzansi

Farmer gets his hands dirty while building family empire

24th Jun 2022
The State Capture commission made a range of recommendations to prevent corrupt projects like the Estina Vrede Dairy Farm project in future. Image: Food For Mzansi

Vrede Dairy Farm: Heads must roll, say farmers

24th Jun 2022
Archive photo. A R180-million investment by a major poultry producer in North West signals progress by the province to lure investors, says its premier. Photo: Supplied/Food For Mzansi

R180m. investment ‘shows progress in North West’

24th Jun 2022
First batch of smallholder farmers who have successfully completed hands-on training on potato production with their mentor Dr Lerato Matsaunyane. Photo: Supplied/Food For Mzansi

North West welcomes newly trained potato farmers

23rd Jun 2022
World Bank has launched an insurance for Kenyan farmers that starts coverage at KES 50 per month. Photo: Supplied/World Bank

Affordable weather insurance for Kenyan farmers

23rd Jun 2022
FMD: Farmers who notice symptoms of foot and mouth disease in their livestock should report it to local veterinarians as soon as possible. Photo: Supplied/Food For Mzansi

FMD outbreaks in Free State, Gauteng contained

23rd Jun 2022
Justice Raymond Zondo released the final chapters of his report into state capture last night (Wednesday, 22 June 2022). Photo: Supplied/Food For Mzansi

ICYMI: Zondo releases report on Vrede Dairy Project

23rd Jun 2022
Vuyokazi Makapela, a director at Afrivet, Zamo Shongwe, Buhle Farmer’s Academy’s, finance and business director, Free State farmer Buchule Jack, Liviwe Finca, the founder of Amafemvula, and Justin Dziruni of Zazo Boergoats. Photo:Supplied/Foodf For Mzansi

Podcast: Here’s how to control and prevent rabies

22nd Jun 2022
  • Home
  • News
  • Changemakers
  • Lifestyle
  • Farmer’s Inside Track
  • Food for Thought
11 GLOBAL MEDIA AWARDS
Sat, Jun 25, 2022
Food For Mzansi
  • Home
  • News
  • Changemakers
    • All
    • AgriCareers
    • Entrepreneurs
    • Farmers
    • Groundbreakers
    • Innovators
    • Inspiration
    • It Takes a Village
    • Mentors
    • Movers and Shakers
    • Partnerships
    David Mthombeni is building an agriculture empire for his family.Photo: Supplied/Food For Mzansi

    Farmer gets his hands dirty while building family empire

    Gauteng farmers give youth a leg-up in agriculture

    Women in farming give youth a leg up in agriculture

    Watch out, these young farmers are on fire!

    Watch out, these young farmers are on fire!

    Unati Speirs has vast experience in agri-business strategy and business funding and was recently appointed as a new board director for Hortgro. Photos: Supplied/Food For Mzansi

    Youngest Hortgro hotshot takes transformation to heart

    Prof Kennedy Mnisi a dedicated young man who wants to help livestock farmers with animal health education to prevent diseases. Picture. Supplied/ Food For Mzansi.

    Animal scientist works hard to earn top dog status

    Eastern Cape grain farmer Sinelizwi Fakade told Cyril Ramaphosa that limited access to funding continued to constrain young farmers. The president vowed to return to the province to fully engage with issues raised. Photo:Supplied/Food For Mzansi

    Ramaphosa vows to address challenges faced by young farmers

    Meet SA’s young stars taking agritech to the next level

    Meet SA’s young stars taking agritech to the next level

    Lochner Eksteen, Bayanda Maseko and Ian Cunningham: three young people making their living from farming in Mzansi. Photo: Supplied/Food For Mzansi

    Young and farming in Mzansi: The joys and hard truths

    Annita Mutoni is a young poultry farmer in Rwanda, and is finding her stride within the industry. Photo: Supplied/FoodForAfrika.com

    Rwandan poultry farmer follows in father’s footsteps

  • Lifestyle
  • Farmer’s Inside Track
  • Food for Thought
No Result
View All Result
Food For Mzansi

Recipe: How to make the perfect vegetarian Wellington

Hey veggie lovers, don’t feel left out this festive season because chef Mokgadi Itsweng has just the right veggie showstopper for you

by Noluthando Ngcakani
1st Jan 2022
in Mzansi Flavour
Reading Time: 1 min read
A A
Traditionally made with beef, chef Mokgadi Itsweng's vegan version of a Wellington uses bold colours, wonderful textures and of course delicious flavours. Photo: Supplied/Food For Mzansi

Traditionally made with beef, chef Mokgadi Itsweng's vegan version of a Wellington uses bold colours, wonderful textures and of course delicious flavours. Photo: Supplied/Food For Mzansi

Share on FacebookShare on Twitter

Our dear vegetarians deserve a wholesome festive season with equally tasty meals this summer. If you are looking for a vegetarian showstopper for your festive spread, chef and food activist Mokgadi Itsweng may just have the perfect trick up her sleeve.

Now, we’ve heard of a beef Wellington – a succulent, tender fillet of beef, covered in nutty mushrooms and tightly tucked in a buttery and flaky pastry. Yummy. But who would’ve imagined this classic could be equally delicious when you swop meat for some butternut?

Chef Mokgadi Itsweng shares her vegetarian take on the classic with a butternut Wellington.

ADVERTISEMENT

Itsweng’s Wellington ticks all the right boxes and can be prepared up to a day in advance. It can also be veganised with a little bit of elbow grease.

ALSO READ: Going green: This chef makes veggies look fly

ADVERTISEMENT

Butternut Wellington

Serves: 4 - 6 people

Ingredients

  • 1 large butternut (1 kg and over), halved and peeled
  • 3 tablespoons (45 ml) olive oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, finely grated
  • 1 tablespoon (15 ml) fresh rosemary, chopped
  • 1 tablespoon (15 ml) fresh parsley, chopped
  • 250g mushrooms, cleaned and chopped
  • 300g morogo, washed and chopped
  • ¼ cup (60ml) dried cranberries, roughly chopped
  • Seasoning herb salt to taste
  • ¼ cup (60 ml) breadcrumbs, divided into 2 equal portions
  • 1 sheet hot water crust pastry
  • ¼ cup (60ml) herb pesto
  • Milk, for the glaze

Instructions

Preheat the oven to 180°C.

  1. On a chopping board, cut off the hollow part of the butternut (chop this part up and freeze for later use) and leave the 2 solid parts of the butternut. Place the butternut on a roasting tray, drizzle 1 tablespoon (15ml) of olive oil over the butternut halves and roast uncovered for 20 minutes until tender. Remove from the heat and allow to cool.
  2. In a frying pan, heat the rest of the oil and fry the onion, garlic and herbs together for 5 minutes on medium heat, then add the mushrooms and cook for 5 minutes until nicely browned.
  3. Add the chopped morogo and dried cranberries, and cook closed for 10 minutes. Season with herb salt. Allow the mixture to cool slightly, then mix in one portion of the breadcrumbs.
  4. To assemble, roll out the pastry on a floured surface, then sprinkle half of the leftover breadcrumbs in the middle of the pastry (an area where the butternuts will go; this will ensure that the bottom pastry stays crispy).
  5. Spoon the cooled mushroom and morogo mix over the breadcrumbs, then place the roasted butternuts (side by side so the cut ends touch each other, creating one long butternut) over the mushroom mixture. Brush some herb pesto over the butternut and sprinkle the rest of the breadcrumbs over the top of the butternut.
  6. Once the filling is in place, fold the 2 side pastry flaps to cover the butternut, joining them together at the top. You can use your fingers to pinch together a pattern to enclose the butternut and keep the filling inside. Make incisions along the top of the pastry, allowing the Wellington to release steam during cooking. Pinch the edges to seal the butternut and filling inside the pastry. Brush some milk over the pastry to create a glaze.
  7. Bake in the oven for 50 minutes until the pastry is golden and crispy.
  8. Serve with your favourite sides and salads.
Tags: plant-based foodRecipeVegan
Share196Tweet123Send
Noluthando Ngcakani

Noluthando Ngcakani

With roots in the Northern Cape, this Kimberley Diamond has had a passion for telling human interest stories since she could speak her first words. A foodie by heart, she began her journalistic career as an intern at the SABC where she discovered her love for telling agricultural, community and nature related stories. Not a stranger to a challenge Ngcakani will go above and beyond to tell your truth.

Related Posts

Is your start-up developing alternative proteins? Your next investor might just be ready to give you a much-needed cash injection. Photos: Supplied/Food For Mzansi

Wanted: Start-ups making poultry, seafood alternatives

by Staff Reporter
18th Jun 2022
0

Up to €250 000 in funding, expert mentoring and access to a global industry network. This is what successful applicants...

Recipe: Try this punchy pea and pomegranate salad

Recipe: Try this punchy pea and pomegranate salad

by Noluthando Ngcakani
3rd Jun 2022
0

Tired of your usual sides? Well, add a pop of colour and some crunch with this pea and pomegranate salad....

Recipe: Butternut soup to go absolutely nuts for

by Noluthando Ngcakani
20th May 2022
0

The days are getting colder and darker so why not rustle up a warm and comforting soup? Chef Nelly Engelbrecht...

South Africans love kotas! This hollowed out quarter loaf of bread was filled with a variety of delicious ingredients prepared by chef Siya Kobo who is featured on Homegrown Tastes South Africa, a new DStv show. Photo: Supplied/Food For Mzansi

Recipe: Chef Lorna’s kota that went to private school

by Ivor Price
25th Mar 2022
0

In episode 1 of “Homegrown Tastes South Africa”, chef Siya Kobo shares a quick and easy recipe for a kota...

Thailand farmers are now feeding cannabis to their chickens. Photo: Supplied/Food For Mzansi
Weird & Wonderful

Holy smokes! Cannabis in chicken feed?

by Zolani Sinxo
24th Jun 2022
0

WEIRD & WONDERFUL: A Thai farmer has ruffled plenty of feathers by claiming that cannabis acts as an immunity booster...

Read more
David Mthombeni is building an agriculture empire for his family.Photo: Supplied/Food For Mzansi

Farmer gets his hands dirty while building family empire

24th Jun 2022
The State Capture commission made a range of recommendations to prevent corrupt projects like the Estina Vrede Dairy Farm project in future. Image: Food For Mzansi

Vrede Dairy Farm: Heads must roll, say farmers

24th Jun 2022
Archive photo. A R180-million investment by a major poultry producer in North West signals progress by the province to lure investors, says its premier. Photo: Supplied/Food For Mzansi

R180m. investment ‘shows progress in North West’

24th Jun 2022
First batch of smallholder farmers who have successfully completed hands-on training on potato production with their mentor Dr Lerato Matsaunyane. Photo: Supplied/Food For Mzansi

North West welcomes newly trained potato farmers

23rd Jun 2022

Avian influenza: Poultry industry on high alert

NC budget highlights: Five agri projects to watch closely

Farmer gets his hands dirty while building family empire

Vrede Dairy Farm: Heads must roll, say farmers

Holy smokes! Cannabis in chicken feed?

This week’s agriculture events: 20 to 24 June 2022

THE NEW FACE OF SOUTH AFRICAN AGRICULTURE

With 11 global awards in the first three years of its existence, Food For Mzansi is much more than an agriculture publication. It is a movement, unashamedly saluting the unsung heroes of South African agriculture. We believe in the power of agriculture to promote nation building and social cohesion by telling stories that are often overlooked by broader society.

‘Our town will be a dead town’

Fresh produce markets ‘at tipping point’

Farmer 101: ‘We need farmers that are forward-thinking’

Holy smokes! Cannabis in chicken feed?

Farmer gets his hands dirty while building family empire

Vrede Dairy Farm: Heads must roll, say farmers

  • Our Story
  • Contact Us
  • Cookie Policy
  • Privacy Policy
  • Copyright

Contact us
Office: +27 21 879 1824
WhatsApp line: +27 81 889 9032
Marketing: +27 71 147 0388
News: info@foodformzansi.co.za
Advertising: sales@foodformzansi.co.za

No Result
View All Result
  • Home
  • News
  • Changemakers
  • Lifestyle
  • Farmer’s Inside Track
  • Food for Thought

Copyright © 2021 Food for Mzansi

This website uses cookies. By continuing to use this website you are giving consent to cookies being used. Visit our Privacy and Cookie Policy.
Go to mobile version