Enjoy a Meat-Free Meal with our Vegan “Beef” Wellington

With the innovation of vegan food enthusiasts around the globe, more and more delicious vegan recipes are being developed every day. Creating and sharing recipes is one way that we as a community can keep in touch and support each other in these interesting times. With all the new recipes being developed, you’re bound to find one that you’ll like and save. For example, have you ever thought about trying a plant-based version of the beef wellington? Well, if you are, or have had your interest piqued, we’ve got just the right recipe for you! Here’s a tasty vegan “beef” wellington recipe just for you.

Portions: 4

INGREDIENTS:

• 227 gr mushrooms
• 3 tbsp olive oil
• 1 pcs onion, small, chopped
• 1/2 tsp thyme, dried
• 1/2 tsp oregano, dried
• 1 tbsp yeast, nutritional
• 1 tbsp maple syrup
• salt, pepper to taste
• 350 gr pie crust (store bought)
• 400 gr seitan roast

PREPARATION:

1. Preheat an oven to 350˚F (175˚C).
2. Add the mushrooms to a food processor and pulse until crumbly
3. In a skillet, sauté the onions and mushrooms in olive oil for 5 minutes over medium-high heat.
4. Add the thyme, oregano, nutritional yeast, maple syrup, salt and pepper.
5. Continue cooking for 3 minutes, stirring regularly.
6. Remove from the heat and let cool in the fridge for about 30 minutes.
7. On a floured work surface, roll out the pastry to get a 21 cm X 28 cm (8 1/2 X 11 in) rectangle. Spread the mushroom filling over the dough, leaving a 5 cm (2 in) border.
8. Place the seitan roast on the top end of the dough.
9. Very carefully roll the pastry over the seitan roast.
10. Press down to seal the edges. Roll over the log so that the seam is facing the bottom. Transfer to a baking sheet.
11. Bake in the oven for 40 minutes, or until golden.