For 6 to 8 people – Easy ~ €
Preparation time: 30 minutes
Stove cooking time: 10 minutes
Baking time: 45 minutes to 1 hour
- For the Wellington:
- 200 g mushrooms
- 200 g cooked beans
- 200 g carrots
- 100 g smoked tofu
- 100 g cooked chestnuts
- 60 g celery stalk
- 150 g onion (1 onion)
- 50 g oatmeal
- 30 g ketchup
- 2 cloves of garlic
- ½ Tbsp of Marmite or 1 Tbsp of soy sauce
- 1 tsp oregano
- ½ tsp of thyme
- Rectangular puff pastry
- A little vegetable milk for gilding
- For gravy sauce:
- 30 g mushrooms
- 1 carrot
- 1 celery stalk
- 1 shallot
- 1 clove of garlic
- 50 cl of vegetable broth
- 1 Tbsp of soy sauce
- 1 Tbsp of sugar
- 1 Tbsp flour or starch
- 1 Tbsp of wine vinegar
Accompaniments: mashed sweet potatoes/potatoes, green beans, sweet potatoes …
Start by chopping the onion, mushrooms, carrots, chestnuts, celery stalk and garlic.
Put the onion, celery, carrots and mushrooms in a frying pan. Cook for about 7/8 minutes. Add the garlic. Put aside the mixture for now. Keep the pan without washing to cook Gravy afterwards.
In a blender (or with a potato crush), blend the smoked tofu. It must be blended so that it has a smooth consistency. Add all the other ingredients into the blender and make sure to have bits and pieces in your mixture.
Once the mixture is done, transfer it into a silicone mold and compact it. Put it away one hour in the fridge.
Unroll the puff pastry. It is possible to place the stuffing on one end of the puff pastry or to put it in the center. In the first case, roll the puff pastry around the mixture making sure to have the paste joint underneath. In the second case, make incisions side ways in the puff pastry to close it as seen on the picture below. This really comes down to what presentation you want to have.
Brush your closed Wellington with vegetable milk and place it in the oven for about 45 minutes to 1 hour at 180 °C.
In the meantime, prepare the Gravy which will accompany the Wellington. For this, roughly chop the mushrooms, carrot, celery stalk, shallot and garlic clove.
Deglaze the pan used for cooking the wellington mixture and add all the vegetables. Cook them for a few minutes. Add all the ingredients for the sauce. Reduce to desired the consistency. Filter the sauce in a a strainer. We choose to serve the vegetables alongside the Wellington. However, it is possible to use them in another dishes later or into a soup.
When the Wellington is ready, take it out and let it sit for a few minutes before cutting it.
Bon appetit and happy holidays!
Thank you to Lloyd Lang for the fantastic recipes she offers, among others this Wellington which you can find in her Menu de Noël Vegan !
Thank you to Cécilia, Lotta, Mathilde & Morgane whom hand you can see on the photos!