Vegan Wellington
This hearty vegan Wellington is a twist on the classic dish, perfect for a special dinner or holiday celebration. The centre is filled with a savoury mix of finely chopped nuts, sundried tomatoes and tofu, layered with thyme mushrooms and a hint of mustard. All of this is wrapped in a flaky puff pastry, creating a beautifully crispy outer layer.
Equipment:
- Blender or food processor
Ingredients:
- Walnuts or Pecans (I prefer pecans but they can be more expensive)
- Silken Tofu (any brand is fine)
- Sun-dried tomatoes (I use the jar or a container from the deli. Make sure you get the oil it comes in - the oil and herbs help bind the ingredients and gives it flavour).
- Mushrooms (I use button mushrooms)
- Dijion Mustard (use a good quality dijion if possible)
- Puff Pastry - make sure you udon't get a butter pastry (you can make your own or use a store bought pastry - i use Borgs as its accidentally vegan and available at most supermarkets. Pampas is also accidentally vegan)
Ingredients
Meat Alternative:
Mushroom Layer:
Mustard Layer:
“Egg wash”:
Instructions
- Preheat the oven to 180°. Line a baking tray with baking paper. Take 3 sheets of pastry out of the freezer and set it aside to defrost on a flat surface (not touching)
- Blend the pecans or walnuts in a blender or food processor until they form a fine crumb and add them into the mixing bowl.
- Blend the tofu and sundried tomatoes, adding the oil from the sun-dried tomatoes as well. Once blended thoroughly, add them into the mixing bowl.
- Finely chop and dice the onion and add to the mixing bowl along with the oats and breadcrumbs. Mix everything together well until combined. The mixture should be a nice pink colour and feel soft to touch. Put aside.
- Roughly dice the onion and mushrooms and add them to a pan on medium heat with the vegan butter/oil. Sauté for a few minutes until soft.
- Wash and add the thyme leaves, tamari and salt and pepper to the pan. Sauté for 1 minute and remove from the heat.
- The pastry should be soft and flexible now. Spread the mustard between 2 pieces of pastry in the centre (1 tbsp each sheet).
- Add ½ of the mushroom layer to 1 sheet and then add the meat alternative to the top (form a large sausage shape). Add the rest of the mushrooms to the top of the meat alternative and spread evenly.
- Add the other sheet of pastry with the mustard facing down over the top of the wellington.
- Cut or fold the pastry underneath (or fold the pastry into the edges of the wellington so its fully covered in pastry).
- Brush the vegan milk/oil over the wellington (this is the egg wash). Optional: sprinkle in some dried herbs.
- Create a lattice with the last piece of pastry and fold over the top of the wellington. Egg wash again.
- Add to a baking tray and bake for 50 minutes or until the pastry is fully golden brown.
- Remove from the oven and enjoy warm with gravy, sauces, and sides.
- This wellington will last 4 days in the fridge or freeze for 2 months.
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