Vegan Ultimate Vegan 'Beef' Wellington  Bosh TV

Ultimate Vegan 'Beef' Wellington

  • Not too tricky
  • 1:35 h
  • 9 ingredients

This mighty vegan Wellington recipe dish is a dinner party showstopper, even your most meat-loving mates will love it. Use your favourite 'meaty' plant-based burgers (the meatier, the better) and take Sundays to new levels of deliciousness. The ultimate vegan roast dinner recipe. Prepare to convert people.

Serves: 8

Ingredients

For the meaty filling

  • 2 tbsp olive oil
  • 900g meaty plant-based burgers - 4 packs
  • English mustard to brush
  • Salt & pepper to taste

For the mushroom duxelles

  • 650g chestnut mushrooms
  • 100g cooked chestnuts
  • 1 garlic clove
  • 2 thyme sprigs

To assemble

  • 500g ready-made puff pastry
  • plain flour to dust
  • hazelnut milk to brush

Before you start

Preheat oven to 195°C, fan setting l Food processor l Baking tray l Cling film

Step 1

For the meaty filling

  • Merge the plant-based burger patties into a thick sausage shape to make a fillet, wrap in cling film and place in the fridge to firm up

For the duxelles

  • Clean, trim the stalks and halve the mushrooms
  • Peel and chop the garlic 
  • Pick the thyme leaves
  • Add the mushrooms, garlic, chestnuts and pinch of salt to a food processor, and blend to a paste
  • Add the mushroom paste and a few picked thyme leaves to a dry frying pan and cook over high heat, stirring every now and then until dried out (otherwise the pastry will get soggy)
  • Spread the mushroom paste out on a plate and cool

Ingredients

  • 900g meaty plant-based burgers - 4 packs
  • 650g chestnut mushrooms
  • 100g cooked chestnuts
  • Salt & pepper to taste
  • 1 garlic clove
  • 2 thyme sprigs

Step 2

Cook the meaty filling

  • Heat olive oil in a large frying pan over a high heat, remove the cling film from the fillet and sear the outside all over until evenly browned
  • Transfer to a plate and brush all over with mustard, then set aside

Ingredients

  • 2 tbsp olive oil
  • English mustard to brush

Step 3

Wrap the fillet

  • Roll out another large piece of cling film and spread the mushroom mix on top
  • Lay the fillet at the edge of the mushroom layer
  • Tightly roll over the fillet into a sausage shape
  • Twist the ends of the cling film so it holds tightly together, then refrigerate for 15 minutes to firm up

Step 4

Assemble the wellington

  • Roll out the pastry on a floured surface into a large rectangle, roughly the thickness of a £1 coin
  • Unwrap the fillet from the cling film and place on the edge of the pastry
  • Make sure you have a large enough rectangle to wrap the fillet up and trim off the excess pastry
  • Roll the pastry around the fillet and then press the edges to seal, then pinch the pastry at the ends to seal and trim off any excess
  • Wrap the wellington tightly in cling film and chill for another 10 minutes, or overnight if you’re super organised!

Ingredients

  • 500g ready-made puff pastry
  • plain flour to dust

Step 5

Bake the wellington

  • Remove the cling film and decorate the pastry with the off-cuts if you like
  • Glaze the wellington all over with hazelnut milk
  • Place on a baking tray, bake for about 45 minutes, serve with sides of roast veggies and delicious gravy

Ingredients

  • hazelnut milk to brush