Hello, how are we these days? I hope you are all well. Today, I would like to share a recipe with you. It is a vegan version of the Wellington called the “no meat Wellington”. It is a simple recipe: sauté the vegetables, and mushroom, add the spices and stock, and wrap it all up in the puff pastry. This dish is perfect for anyone looking for a meat-free alternative. That’s getting into it.
Ingredients
1 Onion, diced
1 Carrot, diced
1 Red Capsicum, diced
3 cloves garlic, finely chopped
200g Mushroom, finely chopped
120g spinach
1 good handful of mixed nuts, or any nut you desire
5 dried dates, roughly chopped
3 tbsp Tomato Puree
1 tsp mixed herbs
1 tsp Paprika
2 tbsp Plain Flour or GF Flour
1 tbsp nutritional yeast
2 tbsp Soy Sauce
1 tbsp soy bean paste or miso paste, I used Korean one
3/4 cup/195ml Vegetable Stock
salt and pepper for taste
2 sheets of vegan puffy pastry
Glaze
60ml Milk
4 tbs Maple
Pinch paprika
For Crispy tofu topping
200g of firm tofu
2 tbs Soy sauce
1 tbs maple syrup
Method
Crispy Tofu Topping
- Remove excess water from the tofu, and drain as much as water you can. Tear into small pieces.
- In a bowl, add the remaining ingredients and mix together
- Transfer the tofu mixture into the baking tray, and spread evenly.
- Bake in the oven for 15 minutes at 180c
No meat wellington
- Preheat a pan over a medium heat and add the oil. Sauté the onion, carrot, and mushroom for 3 minutes or until golden.
- Stir in the tomato puree, soy sauce, bean paste, mixed herbs, paprika, salt & pepper then add the flour. Cook the flour out by stirring constantly for about a minute.
- Add the vegetable stock. Bring to a simmer and add the nut, dates, and nutritional yeast. Let the mix bubble away for 10-15 minutes or until the liquid has really thickened up, then transfer the mixture to a bowl to cool down completely. (You can cool it down in the fridge)
- Lay down puffy pastry on the baking tray. Spoon the filling into the centre of one of the pastry rectangles, leaving a 3cm border around the filling. Brush the border with a little of the glaze then place the other pastry rectangle neatly on top. Seal the border together with a fork. Brush over a little glaze.
- Bake the Wellington at 180c for 15-20 minutes or until golden.
- Enjoy it.
The end product comes out differently than I expected. I should roll it up like a sausage roll. So in this way, you can see the layer of Wellington. Nevertheless, it still tastes good.
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