Our Wellington recipe is a perfect centre piece for any Sunday roast.
2Tbsp Olive Oil (Extra for frying)
200ml Vegan Friendly Red Wine
Small Onion Finely Diced
500g Chestnut Mushrooms Finely Diced
1Tsp Dried Thyme or 1 Fresh Sprig Of Thyme
200ml No Beef Oxo Stock (Or Equivalent)
Salt and Pepper (To Taste)
Creating the roast:
Pour contents of V-M-hEAT No Beef Mix into a bowl.
Add 125ml Water and 2tbsp Oil.
Knead mixture for5 minutes.
Shape into a No-Beef Roast.
Wrap and steam for 15-20 minutes.
Remove from the steamer and cool.
Rest in the fridge.
Creating the mushroom paste:
Finely dice the mushrooms.
Add to a hot pan with some olive oil.
Add the thyme for seasoning.
To continue to cook on a high heat for 10 minutes until the excess moisture has evaporated.
You're left with a mushroom paste.
Remove the paste from the pan and leave to cool
Creating the pastry:
Create two pastry rectangles, large enough to cover the roast.
Lay cling film on a work surface and spread the mushroom paste to create a square.
Completely cover the roast in a layer of mild mustard.
Place roast on the mushroom paste and use the cling film to roll around the roast.
Tightly wrap and rest in the fridge.
Once rested place between pastry and seal. Then brush the top with plant milk.
Creating the gravy:
Add a little olive oil to a pan and heat.
Add the diced onion and fry until translucent.
Add some pepper and thyme for seasoning.
Stir often and cook for 5 more minutes
Add the wine and boil until almost reduced.
Add the No-Beef stock and bring back to the boil.
Lower the heat and simmer until you have your desired consistency.
Strain the liquid.
When ready to serve, add back to the pan, heat and add a few knobs of Vegan Butter (E.g. Flora Vegan Butter Block).
Stir quickly until you get a shiny finish.
Baking the Wellington:
Pre-heat the over to 200C.
Remove the roast from the fridge and score the pastry lightly.
Brush again with some more plant milk.
Bake in the oven for 15 to 20 minutes or until golden brown.
Once baked, remove from the oven and rest.
Slice the Wellington into equal portions.
Reheat the sauce and serve with the Wellington.
We enjoyed our Wellington with Roasted Potatoes, Sweet Potato, Carrots and Peas.