• Nancy Grenier

VEGAN WELLINGTON

VEGNATURE X BUMBLE BLOOM

Preparation time | 15 minutes

Cooking time | 25 minutes

Makes 1 beefless Wellington (4 to 6 portions)

INGREDIENTS

  • 1 Nuts & Cranberries VegNature cashew specialty

  • 1 cup (250 ml) cooked green lentils

  • 1 large portobello, roughly chopped

  • 1/2 cup (125 ml) pecans

  • 1/3 cup (80 ml) cashew nuts

  • 1/2 yellow onion, roughly chopped

  • 1 clove of garlic

  • 1½ tsp. (7.5 ml) vegan butter or margarine

  • 1½ tsp. (7.5 ml) olive oil

  • 1 tsp. (5 ml) salt

  • 1 tsp. (5 ml) steak spices

  • 1 tsp. (2.5 ml) smoked paprika

  • 1 tsp. (2.5 ml) original or ginger bumble bloom vegan honey

  • 1 tsp. (5 ml) soy sauce

  • 1 tsp. (5 ml) sesame oil

  • 1 tbsp. (15 ml) flour

  • 1 pack of puff pastry (400g)

Vegan '' Egg wash '' ingredirents

  • 1 Tbsp. (15 ml) bumble bloom vegan honey

  • 1½ tsp. (7.5 ml) vegan butter or margarine


STEPS


To prepare on day in advance

  1. Remove the VegNature from its packaging and wrap in plastic wrap.

  2. Roll the log until it is 6 to 7 inches in length and 1 inch in diameter.

  3. Roll up ends (excess plastic wrap) and put in the freezer overnight.

  4. Defrost your puff pastry.

Note: Do not defrost your puff pastry more that 24 hrs before making your Wellington.


Filling preparation

  1. Preheat the oven to 400 ° F (205 ° C).

  2. Place a parchment paper on a baking sheet and set aside.

  3. In a food processor, add the cooked lentils, portobello mushroom, pecans, cashews, onion, and garlic. Blend 2 to 3 minutes or until a crumbly paste forms (note: the mixture will be wet).

  4. In a pan, melt the butter and oil.

  5. Add the filling, bumble bloom vegan honey and all the spices.

  6. Heat over medium heat for a few minutes (about 3 to 4 minutes).

  7. Add the flour and mix well. Taste and adjust the seasonings as needed.

  8. Remove from heat and allow the mixture to cool so you can work it with your hands.

Wellington assembly

  1. On a sheet of cling wrap (approx. 15 in. in length) place a sheet of puff pastry.

  2. Lightly flour a rolling pin and roll out your pastry dough till it reaches 9''x9'' and about ¼'' thick.

  3. Spread half of the filling onto your pastry, leaving space all around (2 inches or 5 cm).

  4. Then, add the frozen VegNature roll in the center. Cover the leftover filling and roll up your pastry ensuring that all sides are well sealed.

  5. Cut any excess dough at the ends into strips and fold the strips back one at a time, alternating them.

  6. Tightly fold cling wrap over your pastry and twist both ends till they won’t twist anymore and roll around on a flat surface. This will give your Wellington a nice round shape and help it sealed.

  7. Prepare your “egg wash” ingredients in the microwave. Score the top of your Wellington with a knife and brush your “egg wash” over the top of the pastry. Use any excess “egg wash” to seal the seams.

  8. Place your wellington on a baking sheet and bake for about 20 to 25 minutes.

  9. Slice and serve!



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