Description
If you haven’t tried a vegan wellington yet, well it’s about time you do. And you should try it with this recipe! This makes one hefty and delicious filling. It is “meaty” without using real meat, delicious, and so satisfying that you might end up in a food coma.
Ingredients
Scale
- 5 cloves – garlic, minced
- 1 large – onion, diced
- 3 cups – baby bella mushrooms, diced
- 3 tablespoons – dried parsley
- 2 tablespoons – dried oregano
- 2 tablespoons – dried rosemary
- ½ teaspoon – salt
- ½ teaspoon – black pepper
- 3 tablespoons – vegan Worcestershire sauce https://amzn.to/3m1lVWA
- 3 tablespoons – tomato paste
- 1 cup – panko bread crumbs
- 1 1/2 slice – white bread, tear into pieces (make sure it’s vegan)
- 1 pack – Impossible Meat
- vegetable oil
- 1–2 frozen puff pastry sheet, ensure it’s vegan https://amzn.to/399R2vg
Vegan wash:
- 1 tablespoon – agave/maple syrup
- 2 teaspoon – non-dairy milk
Equipment:
- Large pan
- Two wooden cooking utensils, to help flip as you cook it
- Saran wrap, to help roll the Impossible meat together
- Large baking pan
- Parchment paper
- Kitchen shears
- Paring knife
- Pastry brush
Instructions
- In a lightly oiled pan, first, cook the mushrooms on medium high heat, until they have released the excess water and set aside. In the same pan, sauté the garlic and onions until fragrant and caramelized. Set aside to cool. (See notes)
- In a small bowl, mix together the dry spices; parsley, oregano, rosemary, salt, and pepper. In another small bowl, mix the wet ingredients; Worcestershire sauce and tomato paste. (See notes)
- Using a large bowl, add in all the ingredients; sautéed mushrooms, garlic, onion, mixed dry spices, Worcestershire sauce mixture, bread crumbs, torn white bread, and the Beyond Meat. Mix it all together until well incorporated.
- On a work surface, place two 16 inch strips of plastic wrap down, lengthwise, and overlap each piece, about 3 inches. Place “meat” mixture down in the center of the plastic wrap and with your hands, roughly press the mixture into a 10 inch mound. Now, lift plastic wrap up from the bottom and fold over mound. Take the top of the plastic wrap and roll it to completely enclose it. Next, take both ends of the plastic wrap and holding tightly, spin the “meat” like a jump rope, this will tighten and compact your mixture making it into a nice tube shape.
- Let it chill in the fridge for 1 hour or overnight if you are tight on time.
- After the “meat” is chilled completely, heat a pan with a bit of oil. Unwrap “meat” and place it in the pan. Using two spatulas, brown on all sides, being careful when you turn it over so you don’t break apart your “meat”. After it is done cooking, let rest in the pan until cool enough to handle.
- Preheat the oven to 425° Fahrenheit. You can also prep your vegan wash by mixing it all together in a small bowl.
- While the “meat” is cooling, unwrap the puff pastry from the packaging and with a rolling pin, roll out the width of dough, until is about an 1-2 inches longer. This is to ensure it wraps all around the “meat”. Carefully, lay the “meat” in the center of the puff pastry and gently wrap the side, making sure the ends meet. Press the seam down with your fingers. Next, using kitchen shears, cut the excess dough at the ends, leaving enough to fold over the top.
- Roll the wellington over so that the seam is down and the smooth side is facing up. With a sharp razor blade, gently score the top and brush on the vegan wash. Bake the wellington for 30 minutes. If you see that the wellington is getting brown too quickly, create a tent with aluminum foil and cover the top, continue to bake until the time is up. Be careful with the hot oven!
- Remove the wellington from the oven, and let it cool on the baking pan for 20 minutes. Then, gently move it to a wire rack to let it cool completely.
- Cut it up, and serve it on a nice dish and enjoy!
Notes
- Cooking the mushrooms separately from the garlic and onions will prevent it from overcooking.
- Mixing the spices and the sauces separately makes it easier for it to incorporate in the mixture
Keywords: vegan, main course, wellington, roast, savory
