Vegan tempeh Wellington recipe
Hearty, indulgent and perfect for a big family dinner, this vegan tempeh Wellington is a centrepiece everyone can enjoy.
It's easy to make too – just grab some vegan puff pastry, vegetables and dried herbs, plus a pack of Better Nature's Mediterranean Tempeh Pieces. These marinated tempeh pieces are packed with protein, sun-soaked flavour and plenty of bite, so they're a great alternative to meat.
Ingredients
- 180 g Better Nature Mediterranean Tempeh Pieces, crumbled into small pieces
- 1 tbsp olive oil
- 2 shallots, finely diced
- 1 large garlic clove, crushed
- 1 sprig fresh rosemary
- 300 g mushrooms, finely chopped
- 1 tbsp oregano
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 tsp vegan Worcestershire sauce
- 50 g white bread
- 1 sheet vegan puff pastry
- 2 tbsp cranberry sauce
- 6.3 oz Better Nature Mediterranean Tempeh Pieces, crumbled into small pieces
- 1 tbsp olive oil
- 2 shallots, finely diced
- 1 large garlic clove, crushed
- 1 sprig fresh rosemary
- 10.6 oz mushrooms, finely chopped
- 1 tbsp oregano
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 tsp vegan Worcestershire sauce
- 1.8 oz white bread
- 1 sheet vegan puff pastry
- 2 tbsp cranberry sauce
- 6.3 oz Better Nature Mediterranean Tempeh Pieces, crumbled into small pieces
- 1 tbsp olive oil
- 2 shallots, finely diced
- 1 large garlic clove, crushed
- 1 sprig fresh rosemary
- 10.6 oz mushrooms, finely chopped
- 1 tbsp oregano
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 tsp vegan Worcestershire sauce
- 1.8 oz white bread
- 1 sheet vegan puff pastry
- 2 tbsp cranberry sauce
Details
- Cuisine: British-inspired
- Recipe Type: Vegan
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 45 mins
- Serves: 6
Step-by-step
- Heat the olive oil in a large frying pan over a medium heat. Add the shallots and cook for 2-3 minutes or until they start to soften. Add the garlic and fresh rosemary and cook for a couple of minutes more until fragrant.
- Add the mushrooms and cook until they start to release their liquid. Add the oregano, smoked paprika, thyme, and a large pinch of salt and pepper. Stir to combine. Cook for a further 5 minutes until all the liquid has evaporated.
- Add the Mediterranean Tempeh Pieces and vegan Worcestershire sauce and stir to combine. Cook for 5 minutes until the tempeh is heated through.
- Meanwhile, blitz the bread in a food processor to create fine breadcrumbs. Tip into the pan and stir through until the mixture becomes slightly sticky and starts to clump together. Remove from the heat and allow to cool slightly.
- Lay out a couple of sheets of cling film or food-safe wrap on the counter, then tip the cooled mixture onto one side. Press together to form a log shape around 20cm (8in) long and 8-10cm (3-4in) wide. Tightly roll the cling film or food-safe wrap around the mixture and twist the ends to keep everything in shape. Place in the fridge for 30 minutes.
- Meanwhile, preheat the oven to 220°C/200°C fan/425°F/gas mark 7 and bring the pastry to room temperature. Roll out the pastry lengthways and place on a board, placing some baking paper down first if the store-bought pastry isn’t already wrapped. Cut the pastry from top to bottom at roughly the 2/3 mark, creating one piece twice the width of the other.
- Spread the cranberry sauce evenly across the pastry, leaving a gap of 2.5cm (1in) or so around the edges. Place the Wellington in the middle of the smaller piece. Lift the larger piece, flip to ensure the cranberry sauce is facing down, and place over the top. Gently press to wrap the Wellington in the pastry, tucking and folding the edges in to ensure there are no gaps. Use a fork (or your finger) to crimp the edges.
- Lightly score the top with a knife, being careful not to cut through the pastry, then brush with a dash of plant-based milk, if you have it. Place on a baking sheet and cook for 20-25 minutes, or until the pastry is golden brown and crispy.
Recipe by Samantha Couzens & Better Nature.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature