I know, there is not always time to play with food and spend more than 30 minutes preparing it, but this vegan Wellington is so worth it. It looks like high class cooking, but don’t be fooled. It’s not that hard at all!
The fact is, preparation and baking will take a total of 1.5 hours, but hello! We prepare an exquisite dish for the whole family. You can even invite your grandmother and aunt, they should love it.
This Wellington doesn’t taste like meat, but that’s not the point. Smoked tofu, smoked extract, smoked paprika, nuts and mushrooms – all this is supposed to resemble the taste of Wellington. However, the texture inside is more like a pate than sirloin, but I assure you that it all melts in your mouth!
It seems to me that sometimes it’s worth getting motivated and doing something more complicated. The satisfaction is incredible when you realize that you are able to prepare even more demanding dishes.
SIDES – Let your imagination run wild, this vegan alternative to an exquisite British dish tastes great served with potatoes and gravy sauce, which you can also make without meat. Fried beetroots also go great together!
PUFF PASTRY – remember to take it out of the fridge 30 minutes before preparing the food, then it will not crack when unrolling out the dough.
INGREDIENTS
- 2 smoked tofu cubes
- 1 beetroot
- 1 broccoli or cauliflower
- 4 cloves of garlic
- 2 onions
- nutritional yeast
- 2 tablespoons of almond flakes or a handful of cashews
- 1 teaspoon of smoked paprika
- a bit of liquid smoke
- rosemary
- thyme
- 2 tablespoons of soy sauce
- 1 tablespoon of honey or agave syrup
- 500g of mushrooms
- puff pastry
- oil
- salt pepper
VEGAN WELLINGTON – PREPARATION
- Chop one onion and 2 cloves of garlic finely. Clean the mushrooms and dice them into small cubes, do not use a mixer – while cooking the mushrooms, their texture will be damaged.
- In a hot pan with a little oil, fry the onion and garlic first, add a pinch of rosemary and thyme. Add mushrooms and after 5 minutes of frying, salt. Fry until all the water in the pan has evaporated. Leave them to cool.
- Chop the second onion and two cloves of garlic and fry them separately. In a mixer, mix together: raw beetroot peeled and diced, broccoli florets, tofu, fried onion with garlic, almonds (or cashews), nutritional yeast, smoked paprika, liquid smoke, soy sauce, honey, salt and pepper. Grind everything smooth, taste it and season if necessary.
- Form the ready dough into a loaf or a thick roll, put it on a baking tray and bake for 30 minutes at 180 degrees.
- Roll out the puff pastry and first put a thin layer of mushrooms on such a surface to make a “rug” for the baked filling. Put the baked filling on a mushroom carpet and cover it with the rest of the mushrooms. Cut the puff pastry and wrap it up so that a nice pattern is formed. Brush the Wellington gently with olive oil and put it in an oven preheated to 220 degrees for 30-40 minutes.
- When Wellington cools down a little, cut it into 3-centimeter slices and serve it with your favorite side dishes.
