Best Vegan Wellington
This Vegan Wellington is a delicious hearty twist on a traditional recipe, with a rich blend of savory goodness wrapped in flaky pastry.
Ingredients
- 1 sheet vegan puff pastry, thawed
- 14 oz Vegan beef crumbles
- 1/4 cup raspberry preserves optional
- 1 Celery Stalk diced
- 1 medium yellow onion diced
- 1 large carrot peeled and diced
- 2 garlic cloves minced
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp vegan Worcestershire sauce
- 1 flaxseed egg
- 2 sprigs of fresh rosemary just the leaves, chopped
- 2 sprigs of thyme just the leaves
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Unroll the puff pastry sheet and lay it over a lined baking sheet.
- Create a flax egg by combining 1 tablespoon of flax meal with 3 tablespoons of water. Stir the mixture and refrigerate it for 5 minutes.
- In a large-sized skillet, heat olive oil over medium-high heat. Sauté the onion, celery, and carrots for roughly 2-3 minutes, then add the vegan beef. Use a wooden spoon to break up the "beef" and continue cooking until it's nicely browned. Add the garlic and cook for an additional minute.
- Slowly mix in the flax egg until the mixture is evenly coated.
- Mold the mixture by hand into a compact log, ensuring it will comfortably fit in the center of the pastry sheet, leaving a few inches of space around it. Position the log in the pastry sheet's center and then spread a layer of raspberry preserves over the top of the log.
- Fold both sides of the pastry sheet over the loaf, pressing the edges to seal. If it's hard to seal, adjust the loaf's shape or use non-dairy milk to help it stick.
- Brush with plant-based milk and sprinkle with flaky salt. Bake for 40 - 45 min. Let rest for 10 minutes before carving and serving.