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The Christmas Dinner - Part Two!!

This is with continuation where we left – A room full of happy faces and tummies anticipating on what’s there in the main course and following dessert. Well, let’s just say their anticipation is going to turn into surprise when the traditional Turkey is replaced by something Vegan!!!

Too much of anything is not good! All partially full tummies can enjoy this light main course which goes perfectly with your house wine:-

-Vegan Mushroom Wellington:


1. Mushrooms: 500 Grams

2. Olive Oil: 3 tablespoons

3. Onion: 1, thinly sliced

4. Vegetable Broth: 60 Ml

5. Garlic Cloves: 3, minced

6. Soy Sauce: 2 tablespoons 

7. Fresh Thyme: 1 tablespoon chopped

8. Spinach: 100 Grams

9. Non-stick cooking spray

10. Puff Pastry Sheets

11. Flour

12. Potatoes: 2 medium sized, thinly sliced

13. Soy/Almond Milk: 1 tablespoon


i. Preheat the oven to 200 degree celsius.

ii. Add the mushrooms to a food processor and pulse until crumbly, 10-12 times. Be careful not to over-process.

iii. Heat 2 tablespoons of olive oil in a medium pan over medium heat. Add the onion and sauté for 3-5 minutes. Add the vegetable broth and sauté until the onions are translucent and most of the broth has evaporated.

iv. Add the garlic and sauté for 3 minutes, or until fragrant.

v. Add the mushrooms and soy sauce and sauté until most of the liquid has released from the mushrooms and evaporated, 10-12 minutes.

vi. Push the sautéed veggies to the sides of the pan and add a bit more olive oil to the center. Sauté the thyme in the oil until fragrant, then incorporate into the rest of mixture.

vii. Add the spinach and sauté until wilted.

viii. Grease an 18 x 13-inch baking sheet with nonstick spray. On a lightly floured surface, use a rolling pin to roll out puff pastry sheet to fit the baking sheet. Transfer the puff pastry to the pan.

ix. In center third of the pastry, add a layer of potato slices. Top with half of the mushroom mixture and spread in an even layer, about ¾-inch thick. Add another layer of potatoes and the rest of the mushrooms, and top with a final layer of potatoes.

x. Fold one side of pastry over the filling, then the other side. Seal the top and bottom ends over the filling. Score the top of the Wellington diagonally with a sharp knife.

xi. In a ramekin or small bowl, combine the non-dairy milk with the remaining tablespoon of olive oil. Brush over the Wellington. Decorate with more pastry, if desired. Poke air vents in the side of the Wellington.

xii. Bake for 35-40 minutes until golden brown and puffed.

xiii. Let rest for 10 minutes before cutting into thick slices. Ready to Serve!

It’s dessert time now.  Give a makeover to traditional cookie and cake dessert routine and go with White Chocolate Raspberry Thins this year. This is really going to leave your family and friends spellbound, if they weren’t already. Let’s take it to the recipe!


1. Frozen Raspberries: Two and a half cups

2. Flour: Two and a half cups, all purpose

3. Baking Powder: 1/2 teaspoon

4. Salt: 1/4 teaspoon

5. Unsalted Butter: 1 cup, at room temperature

6. Sugar: 3/4 cup

7. Egg

8. Vanilla Extract: 1.5 teaspoon

9. Melted white chocolate, for drizzling


i. In food processor, finely grind frozen raspberries (you should have 1/2 cup). 

ii. In large bowl, whisk together flour, baking powder, raspberry powder, and salt.

iii. In another large bowl, using electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg and then vanilla.

iv. Reduce mixer speed to low and gradually add flour mixture, mixing just until incorporated. Shape dough into two 2-inch-square logs. Wrap and freeze for 20 minutes.

v. Heat oven to 180 degree celsius. Line baking sheets with parchment paper. Slice into 1/8-inch-thick squares. Place on prepared sheets. 

vi. Bake, rotating positions of baking sheets halfway through, until cookies are light golden brown around edges, 10 to 12 minutes. Let cool on sheets for 5 minutes before transferring to wire racks to cool completely.

vii. Drizzle with melted white chocolate and sprinkle with crushed freeze-dried raspberries.

Hope this gives you as much delight to try these as it did sharing. You may provide a quick feedback at care@frugivore.in.

Merry Christmas and a Happy New Year!!!