Move out the way nut roasts, this Welly has your back this Xmas, a showstopper of a centre piece that meat lovers would also love!
The Welly isnt your usual nut or veggie filled option, we’re using meaty textured protein packed tempeh which gets marinated and seared in a super savoury umami glaze before getting encased in mushroom duxelle and gluten free pastry.
It wouldn’t be complete without our Best 15 min vegan gravy. It gives it a huge smack of ‘beefy’ rich deliciousness that finish’s off the Welly perfectly. You can find the recipe here https://deadlyxdelish.com/the-best-15-min-vegan-gravy/
Change it up this year and give it a whirl!
EASY VEGAN WELLINGTON
Servings: 2 or 3
Ingredients
Tempeh glaze
- 1 plain block of Tiba Tempeh
- 1 tbsp tamari soy
- 1 tbsp brown miso
- 1 tbsp balsamic vinegar
- 1 tbsp vegan wostershire sauce, i used Biona
- 1 tbsp maple syrup
- 1.5 tbsp oil of choice
Mushroom duxelle
- 500 g chestnut mushrooms
- 1/2 cup cooked chestnuts. I used gourmet merchant (optional)
- 1/2 small onion, finely diced
- 1/2 tbsp rosemary, finely chopped
- 1/2 tbsp thyme, finely chopped
- 1 tbsp tamari soy
- 1/4 cup coconut cream
- 1-2 tbsp Brandy (optional)
- 1 tbsp oil of choice
- Himalayan salt and pepper
Pastry & glaze
- 1 gluten free Readyrol puff pastry sheet
- 1 tbsp almond or hazelnut milk
- 1 tbsp oil of choice
- 1 tbsp tamari soy
Instructions
Tempeh glaze
- The day before cooking (if poss) whisk all ingredients apart from tempeh into a bowl. Rub over the tempeh and leave to marinade in the fridge overnight.
- In a small frying pan add 1.5 tsp oil. Place the tempeh in and leave behind any excess marinade.
- Sear and caramelise tempeh on all sides, spreading on any leftover marinade whilst cooking.
- Leave to cool.
Mushroom duxelle
- In a food processor, pulse the mushrooms and chestnuts till finely diced, you may need to do this in 2 batches.
- In a large frying pan, fry the onions, garlic and herbs in 1 tbsp of oil for 2 mins. Add in the brandy (if using) cook off for 1 min.
- Pop in the mushrooms and cook on a med-high heat till all liquid has evaporated and your left with a paste, about 10-15 mins. The paste needs to be dried out otherwise the pastry gets soggy.
- Mix in the soy and coconut cream. Cook for a few more mins on a high heat.
- Season to taste with salt and pepper. Spread out onto a plate to cool.
Assembling the Wellington
- Preheat the oven to 200c
- Roll out a large piece of cling film, spread some of the mushroom mix to make a 7x4 inch rectangle thats 1 inch deep. Pop the tempeh at the edge of the mushroom layer and tightly roll over the tempeh. Twist the ends of the cling film so it holds tightly together, refrigerate for 15 mins to firm up.
- Unravel the pastry with it still on its sheet. With the shortest edge nearest to you, pop on the tempeh.
- Brush the pastry edges with a little milk. Fold the pastry over the tempeh and cut off excess pastry. Smooth over the seam to make sure it's sealed.
- Pinch the sides together so it begins to look like a cracker, slice excess off till left with 1 inch, then push the sides in.
- Lay the Wellington length ways on a large piece of clingfilm. Tightly roll and twist the ends.
- At this stage the wellington can be left in the fridge overnight if you want to be super organised!
- Whisk all pastry glaze ingredients together and brush over the Wellington.
- Pop it on a tray seam side down, whack in the oven for 45-60 mins until the pastry is cooked and golden.
- Serve with all the trimmings with lashings of our 15 min gravy!
Notes
If prepping a day ahead there is no need to marinade the tempeh in the glaze overnight.
Any leftover mushroom duxelle can be frozen.
