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Quinoa, Black Bean and Cashew Wellington

by The Happy Pear


This is a fab centrepiece for any celebratory dinner. It’s surprisingly easy to make and will leave everyone looking for more. Serve with our super tasty vegan gravy recipe.

Preparation time
10 Minutes
Cooking time
50 Minutes


Serves 4 to 6 People

  • 200g cashew nuts
  • ¼ celeriac (approx. 150g)
  • 3 medium carrots (200g)
  • 2 tbsp oil, plus extra for brushing
  • 2 red onions, thinly sliced
  • 1 x 400g tin of black beans, drained and rinsed
  • 1 small bunch of fresh thyme, leaves stripped and finely chopped
  • 2 tbsp soy sauce or tamari
  • 1 tsp salt
  • ½ tsp ground black pepper
  • pinch of cayenne pepper
  • 200g ready-cooked quinoa
  • 1 pack of store-bought puff pastry, thawed
  • vegan gravy, to serve


1. Preheat the oven to 180°C/gas mark 4. Line a baking tray with non-stick baking paper.

2. If your cashew nuts aren’t already toasted, put them in a small dry pan on a high heat and toast them for 5 to 8 minutes, stirring occasionally, until they start to turn golden, making sure they don’t burn. Set aside to cool down.

3. Meanwhile, chop any rough gnarly bits off the celeriac, then grate it into a bowl along with the carrots. You don’t need to peel the carrots, as a lot of the goodness is in the skin.

4. Heat the oil in a large frying pan or pot set on a medium heat. Add the onions and sauté for 5 minutes, stirring regularly, until they start to go translucent. Add the grated celeriac and carrots and sweat for 5 more minutes, stirring regularly. Remove from the heat.

5. Put two-thirds of your toasted cashews in a food processor and pulse until finely chopped. If you don’t have a food processor, you can crush them by wrapping them up in a clean tea towel and bashing them with a small pan or rolling pin. Add the broken-up nuts and the whole cashews to the pan and mix well.

6. Put the black beans in a bowl and mash roughly with a fork. Add to the pan along with the thyme, soy sauce, salt, pepper and a pinch of cayenne. Taste the filling and season with more salt and pepper if you think it needs any.

7. Add the cooked quinoa to the stuffing and put the pan back on the heat. Cook for a couple of minutes, stirring well, until everything is warm and well mixed.

8. To assemble the wellington, spread out one sheet of the thawed puff pastry on the lined baking tray. Spoon the filling into the centre third of the pastry, leaving a third of the pasty clear on either side and also leaving a little space on each end so that you can properly seal it later. Form the filling into a smooth mound, making sure the pastry can cover all the filling.

9. Fold the pastry up over the filling on all sides so that it’s completely enclosed. Brush the entire outside layer of the pastry with oil to seal and so that it goes a nice golden brown in the oven.

10. Bake in the oven for 25 to 30 minutes, until the pastry is golden brown and the kitchen smells fab. Serve with our vegan gravy for a magical meal!

SuperValu Loose Celeriac
1 in trolley
SuperValu Cashew Nuts
1 in trolley
SuperValu Olive Oil
1 in trolley
SuperValu Fresh Thyme
1 in trolley
Jus Rol Puff Pastry Sheets 2 Pack
1 in trolley
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