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I’m excited to share my latest kitchen adventure with you \u2013 a Vegan Wellington recipe that will seriously change the gamer at Christmas. Trust me, even as a die-hard fan of all things plant-based, this one’s a game-changer.<\/span><\/span><\/p>\n<\/div>\n\n
I’m all about making food that’s not just good for you but also ridiculously tasty. And this Vegan Wellington? It’s just that. Think rich, savoury flavours wrapped in a perfectly crispy pastry \u2013 the kind of dish that’ll have everyone asking for seconds, vegans and meat-eaters alike.<\/span><\/span><\/p>\n<\/div>\n\n
I’ve kept this recipe straightforward because who has time for complicated cooking? It’s all about having fun in the kitchen and creating something that looks impressive without the fuss.<\/span><\/span><\/p>\n<\/div>\n\n
So, grab your apron, and let’s get cooking. This Vegan Wellington will be a hit, whether for a special dinner or just a way to spice up your weekly meal routine. You can serve it with some roasted veg, horseradish and gravy.<\/span><\/span><\/p>\n<\/div>\n\n
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How to Roll a Wellington Perfectly<\/span><\/span><\/h3>\n<\/p>\n\n
\n\nPrepare the Filling:<\/span><\/strong> Before you start rolling, make sure your filling (mock meat and beetroot mixture) is cooked and cooled. Hot filling can make the pastry soggy.<\/span><\/span><\/p>\n<\/li>\n\nRoll Out the Pastry:<\/span><\/strong> On a lightly floured surface, roll your puff pastry into a rectangle. The pastry should be large enough to completely encase the filling with extra space at the edges.<\/span><\/span><\/p>\n<\/li>\n<\/ol>\n<\/div>\n\n
\n\nLayer the Filling:<\/span><\/strong> Spread the filling in the center of the pastry. Leave a margin around the edges for sealing.<\/span><\/span><\/p>\n<\/li>\n\nEgg Wash (or Vegan Alternative):<\/span><\/strong> Brush the edges of the pastry with a little water or a vegan egg wash alternative. This helps to seal the pastry.<\/span><\/span><\/p>\n<\/li>\n\nRoll the Wellington:<\/span><\/strong> Lift one side of the pastry and drape it over the filling. Then, bring the other side over to meet the edge. Press down gently to seal the edges. Make sure the seam is at the bottom when you finish rolling.<\/span><\/span><\/p>\n<\/li>\n\nSeal the Ends:<\/span><\/strong> Pinch and fold the ends of the pastry to seal. You can trim any excess pastry if needed. Ensure the ends are sealed well to prevent the filling from leaking during baking.<\/span><\/span><\/p>\n<\/li>\n<\/ol>\n<\/div>\n\n
\n\nScore the Pastry:<\/span><\/strong> Gently score the top of the Wellington with a sharp knife. This not only adds a decorative touch but also helps in even cooking.<\/span><\/span><\/p>\n<\/li>\n\nEgg Wash for Shine:<\/span><\/strong> Brush the top with an egg wash (or a vegan alternative like almond milk or soy milk mixed with maple syrup) for a golden shine.<\/span><\/span><\/p>\n<\/li>\n\nChill Before Baking:<\/span><\/strong> Place the Wellington in the fridge for about 15-30 minutes before baking. This helps the pastry to set and ensures it doesn\u2019t become soggy.<\/span><\/span><\/p>\n<\/li>\n<\/ol>\n<\/div>\n\n
Remember, the key to a perfect Wellington is a tight roll without squeezing the filling too much. This ensures a neat, uniform shape when sliced. Happy cooking!<\/span><\/span><\/p>\n<\/div>\n\n
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Ingredients<\/span><\/span><\/h3>\n<\/p>\n
For the Mock Meat:<\/span><\/span><\/h4>\n<\/p>\n\n
\n\n500g mock meat (like seitan or plant-based mince)<\/span><\/span><\/p>\n<\/li>\n\n200g beetroot, finely grated<\/span><\/span><\/p>\n<\/li>\n\n1 onion, finely chopped<\/span><\/span><\/p>\n<\/li>\n\n2 garlic cloves, minced<\/span><\/span><\/p>\n<\/li>\n\n1 tbsp soy sauce<\/span><\/span><\/p>\n<\/li>\n\n1 tsp thyme<\/span><\/span><\/p>\n<\/li>\n\n1 tsp rosemary<\/span><\/span><\/p>\n<\/li>\n\nSalt and pepper, to taste<\/span><\/span><\/p>\n<\/li>\n\nOlive oil for frying<\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n
For the Duxelle:<\/span><\/span><\/h4>\n<\/p>\n\n
\n\n500g mushrooms, finely chopped<\/span><\/span><\/p>\n<\/li>\n\n2 shallots, finely chopped<\/span><\/span><\/p>\n<\/li>\n\n2 garlic cloves, minced<\/span><\/span><\/p>\n<\/li>\n\n2 tbsp fresh parsley, chopped<\/span><\/span><\/p>\n<\/li>\n\n2 tbsp vegan butter<\/span><\/span><\/p>\n<\/li>\n\nSalt and pepper, to taste<\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n
For the Wellington:<\/span><\/span><\/h4>\n<\/p>\n\n
\n\n1 sheet of vegan puff pastry<\/span><\/span><\/p>\n<\/li>\n\n1 tbsp Dijon mustard<\/span><\/span><\/p>\n<\/li>\n\nSoy milk or almond milk, for brushing<\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n
Instructions<\/span><\/span><\/h3>\n<\/p>\n\n
\n\nHeat olive oil in a pan. Saut\u00e9 onions and garlic until soft.<\/span><\/span><\/p>\n<\/li>\n\nAdd mock meat, grated beetroot, soy sauce, thyme, rosemary, salt, and pepper. Cook until the mock meat is browned and the beetroot is tender. Set aside to cool.<\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\n
\n\nIn a separate pan, melt vegan butter. Add shallots and garlic, saut\u00e9ing until soft.<\/span><\/span><\/p>\n<\/li>\n\nAdd the mushrooms, cooking until all the moisture has evaporated and they are nicely browned. Stir in parsley and season with salt and pepper. Set aside to cool.<\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\n
\n\nPreheat your oven to 200\u00b0C (390\u00b0F).<\/span><\/span><\/p>\n<\/li>\n\nRoll out the puff pastry on a floured surface. Spread the duxelle evenly, leaving a border around the edge.<\/span><\/span><\/p>\n<\/li>\n\nPlace the mock meat mixture on top of the duxelle.<\/span><\/span><\/p>\n<\/li>\n\nBrush the edges of the pastry with Dijon mustard.<\/span><\/span><\/p>\n<\/li>\n\nCarefully roll the Wellington, sealing the edges with a little water. Tuck the ends under to seal.<\/span><\/span><\/p>\n<\/li>\n\nPlace on a baking tray, seam-side down. Brush the top with soy or almond milk for a golden finish.<\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n