FATHERS' DAY: VEGAN 'WELLINGTON' with tofu & nuts

A delicious and unusual twist on a Beef Wellington...

Vegan 'Wellington': beautiful & delicious special occasion main
'Really tasty; very surprised! Hard to believe it's Vegan?' 'Delicious!' Committed carnivores   

67 created* a Tofu, Chestnut & Mushroom Wellington for Christmas 2018 and it was well-received.  

It is a great special occasion dish - ideal for Fathers' Day - and just as nice at room temperature with cranberry sauce, as it is hot with vegetarian gravy. 

There's a little work and patience involved and the classic Wellington shape isn't exactly a barrel (sorry!) of laughs.  But store bought pastry is encouraged.  

And ...no shame if cook plumps instead for a simpler strudel or braid shape.  Or just wraps one half the pastry over the other and seals the edges with a fork.  The taste is the thing!

One of the joys of this recipe is that it can be completely prepared the day before it's needed - though the milk or egg wash should go on just before baking.  Pop it into a pre-heated oven and, an hour later, let everyone marvel at the golden-crisp pastry and elegant filling.  

A warning about the tofu: it needs to be frozen and defrosted before starting preparation. 

The list of ingredients seems long but most will be found in the cupboard or supermarkets.  Some are optional.

Cost: £5.50

Serves: 6-8

Ingreds:

   200gm/14oz mushrooms, finely chopped

   1/4 tsp dried thyme
   1 tbsp little olive oil  

   2 small onions processed or finely chopped (purple for pref; they're sweeter but yellow are fine)

   1 piece celery, finely chopped

   1.5 tbsp olive oil

   1 med garlic clove, peeled & crushed

   200gm/7oz frozen & defrosted firm tofu (67 used smoked), squeezed of liquid and processed to a mince (squeezed tofu weighs 160gm/5.6oz)  

   60gm/2.1oz (4) whole roasted chestnuts, coarsely chopped (opt)
   handful pine nuts or other coarsely chopped nuts - up to 100gm/3.5oz
   100gm/3.5oz, shop bought* or homemade sun-blush tomato bombs, coarsely chopped
     50gm/1 3/4oz artichoke hearts, coarsely chopped (opt)

   

  2tbsp reduced salt soy sauce

  1 tsp smoked paprika

  1 tbsp brandy/purple grape juice
  2 tbsp tomato paste
  1 tbsp Dijon mustard
  juice half a lemon
  8-10 dashes Worcestershire sauce or vegan substitute (opt)

  salt & lots of freshly ground black pepper

   

   ready-rolled vegan puffed pastry** (or all-butter for non-vegans - 67's choice)  
   wholemeal breadcrumbs (opt)

   Glaze: unsweetened plant milk (or egg for vegetarians) 

Method:

Line a baking tray with greaseproof paper or silicon mat

1. Fry mushrooms over med heat in a bit of oil; when 'shrooms are releasing liquid, turn heat to high, cook briskly 10 or so mins until dry; add thyme; cool
2. Fry onions & celery in oil in large pan, covered, 10 mins; add garlic
3. In a large bowl, mix tofu mince, chopped chestnuts & breadcrumbs if using, soy sauce, brandy, paprika, tomato paste, mustard, lemon juice & seasoning.  
4. Add onion/celery; mix until amalgamated and holding together nicely 
5. Place a large piece of cling film on a board; cover with dry spinach leaves in a rectangular shape, leaving a wide border around it
6. Spread mushroom mix over in as neat a layer as possible, as below
   
7. Heap with tofu/chestnut mince at one end and spread to edges; tightly roll up until the mince is enclosed; remove excess spinach leaves if necessary.  
8. Twist ends to make a big sausage shape; refrigerate several hours or overnight
   
9. When ready to cook, preheat oven to 230c/450f/gas8
10. Unroll pastry; scatter over breadcrumbs if using
11. Unwrap tofu sausage and place on pastry close to the long edge, leaving a two inch pastry overhang at each end.  If necessary, cut the ends of the tofu sausage to make it fit 
12. Wrap the pastry over the sausage until it you have a thin seam on the bottom; pinch or fold the overhang on the sides using a bit of egg or milk wash as glue
13. Put baking tray into the oven - without the Wellington - to warm up
14. Trim & tidy the Wellington.  Cut a small cross in the top of the pastry and fold the edges back to allow steam to escape.
15. Use a sharp knife to draw a curve down the centre and make diagonal curves 1/2in/1cm apart on both sides of the line OR cut out leaves etc & decorate 
16. Glaze the top and sides of the 'Wellington' with egg wash/plant milk
17. Use a couple of fish slices to place  on hot tray
18. Bake 5 mins; reduce temperature to 200c/400f/gas6 and bake a further 20-25 mins or until golden
19. Serve hot with vegetarian gravy or cold with Cranberry Yoghurt-Mayonnaise

Comments:

• 'Really tasty.  It's got lots of variety and texture - a wonderful mix of flavour that would make the meat eater jealous.  The pastry is excellent.  I never thought vegan food could be this good. Congratulations!' Political Agent
• 'It was delicious!  I say that as a meat eater.  I would eat it again which is unusual when it comes to veg.' Campaign Manager

Tips:

• if you're not bothering with the barrel shape, work out what shape will suit (braid or a simple book shape with edges crimped or sealed with a fork).  Lay out the spinach leaves, cover with mushrooms & heap with filling. Note: if making a braid, don't cut the strips until you've worked out how much space the filling will take up  
• Worcestershire sauce contains fish; any vegan equivalent will do
• *M&S deli special continues: 3 of mixed antipasti or sunblush tomatoes or  artichoke hearts or olives & others £7, usual price £3.50 each

*inspired by the Vegan Society & Gordon Ramsay

**Jus Roll, Sainsbury's, Tesco 

  More Vegan/Vegetarian onNav Bar/Recipes II: Vegetarian

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Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.