This show-stopping plant-based wellington will be the star of any dinner table. Is it worth the effort we hear you sigh? Yes. Yes, it is. Make it part of any celebration dinner and see how many people can't tell it's plant-based!
- Food Processor
- ¼ large brown onion, diced
- ½ carrot, diced
- 1 thyme sprig
- 2 tbsp vegetable oil
- 2x vEEF® Classic Burger Patties, defrosted
- 3 asparagus spears
- 250g button mushrooms
- 250g spinach
- salt & pepper, to taste
- 1 plant-based puff pastry sheet
Mustard & Pepper Gravy
- 1 tbsp canola oil
- 1 tbsp plain white flour
- 1 tbsp vegan beef stock
- 1 garlic clove
- 1 thyme sprig
- 1 ½ tbsp mustard
- 1 tsp black pepper
- salt, to taste
- Heat the oil in a pan over medium heat. Add the onion, carrot, thyme sprig and garlic, and fry until the onion is translucent.
- Discard the thyme sprig and combine the vegetables with the vEEF® Classic Burger Patties in a large bowl.
- Flatten out the mix on a large sheet of cling film and create a square shape 2-3cm thick.
- Place the raw asparagus in the middle and roll the mix up into a large sausage shape. Chill in the fridge for 2 hours.
- Blitz the mushrooms into a paste in a food processor.
- In a dry pan over medium heat, fry the mushroom paste (this dries it out so it doesn’t dampen the pastry).
- Blanch the spinach in a large pot of salted, boiling water for 15 seconds. Drain and press the spinach to remove excess water. Chop the spinach.
- Combine the spinach and mushroom paste along with salt and pepper to taste.
- Pre-heat oven to 210°C.
- Sprinkle some flour onto your work bench and roll out the pastry until it’s 2-3mm thick.
- Spread the mushroom and spinach paste onto ¾ of the pastry leaving a clean 1cm edge all around the pastry.
- Arrange the vEEF® Filling roll in the centre of the pastry and wrap it up creating a roll (use water to help the pastry stick).
- Line a tray with baking paper and bake the vEEF® Wellington for 30 minutes until golden brown and cooked through.
It's Gravy Time!
- Bring vegan beef stock to the boil with thyme and garlic then set aside.
- Combine oil and flour in a pan over medium-high heat to form a roux. Cook for 2-3 minutes.
- Add 1 tbsp of the stock and whisk until smooth.
- Finish with the mustard, pepper, salt and a drizzle of olive oil.
Serve with a side of fresh salad for a comforting main meal.