Vegan Beef Wellington - traditionelles Rezept veganisiert
This homemade vegan Beef Wellington does not let you miss the traditional meat dish. A perfect entree made from beetroot, tofu, mushrooms and vegetables wrapped in puff pastry or whole grain shortbread will astonish your guests on Thanksgiving or Christmas. This Wellington is ready in no time so you do not have to stand for hours in the kitchen.
Servings 8
Calories 362kcal
Equipment
Ingredients
Tofu Beet Wellington
- ½ onion finely diced
- 3 garlic cloves finely diced
- 1 small carrot chopped
- 1 celery stalk chopped
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ¼ cup red wine
- ½ cup 60g chopped pecans or sunflower seeds
- 2 teaspoon dijon mustard
- 2 cup 400g diced cooked beetroot
- 1 tofu firm
- 1 teaspoon smoked paprika
- ¼ teaspoon white pepper
- 4 tablespoon nutrional yeast
- 1 teaspoon dark miso paste
- 3 tablespoon tapioca starch
- 8 tablespoon bread crumbs
- !Mushroom Filling:
- 8 oz 225 g chopped mushrooms
- ½ teaspoon smoked paprika
- 2 tablespoon nutritional yeast
- ½ teaspoon nutmeg
- 2 teaspoon majoram dried
- 1 teaspoon onion powder garlic
Extra
- 1 sheet vegan puff pastry or the wfpb alternative of my pot pie
- 1 tablespoon soy or other plant milk, to glaze
- coarse sea salt sesame seeds or poppy seeds, to garnish (optional)
Instructions
- First fry the onions, garlic, carrots and celery in a pan. Always use some water. When the onions are golden brown, deglaze the onions with red wine. If you do not use red wine. Add the balsamic, later.
- Now put all ingredients for the "filet" in a food processor and mix until you have a homogeneous dough. Taste the whole thing again.
- In the meantime, you can fry the chopped mushrooms in another pan and add the remaining ingredients and season to taste.
- Now take out the puff pastry out of the fridge and spread some of the mushrooms on the puff pastry, on the mushrooms you put the oval-shaped tofu roast (it is really soft, but its get firmer when baked) and surround the roast with the remaining mushrooms. Now put the puff pastry around the filling so that the filling is completely closed. Than turn the wellington upside down, that the closing side is down. Now cut the puff pastry diagonally or a pattern that you like.
- Bake the Wellington in a preheated oven at 350°F (180°C) for about 40 minutes or until it is brown. Let it cool for about 10 minutes before you cut it.
Nutrition
Serving: 1g | Calories: 362kcal | Carbohydrates: 32g | Protein: 17g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Cholesterol: 6mg | Sodium: 1329mg | Fiber: 7g | Sugar: 8g