Ultimate Vegan 'Beef' Wellington
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
Ingredients
For the meaty filling
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>900g meaty plant-based burgers - 4 packs<item-todo-done><item-todo-done> English mustard to brush<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
For the mushroom duxelles
<item-todo-done>650g chestnut mushrooms<item-todo-done><item-todo-done>100g cooked chestnuts<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>2 thyme sprigs<item-todo-done>
To assemble
<item-todo-done>500g ready-made puff pastry<item-todo-done><item-todo-done> plain flour to dust<item-todo-done><item-todo-done> hazelnut milk to brush<item-todo-done>
Before you start
Preheat oven to 195°C, fan setting l Food processor l Baking tray l Cling film
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
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
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
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!
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