Vegan Wellington

This vegan version of beef Wellington by chef Mel Boudens is stuffed with a savoury mix of Zengarry Creamy Swiss cheese, mushrooms, beets and lentils and it's the perfect centrepiece for your holiday meal.


Mel owned the well-loved vegan Grow Your Roots Café in Kanata and she has a brand new e-Cookbook with some of her most popular recipes from the restaurant. Get it here.

Use the promo code VEGANLOVE to save 10% on her All Things Holiday e-Cookbook! Hurry though, because it's only available until Christmas Day!



Prep time 25 minutes

Bake time 25 minutes

Serves 6-8


Ingredients

· 2 TBSP of oil (olive, avocado, vegetable)

· 1 small Spanish or white onion, peeled and quartered

· 1 cloved of garlic, peeled and halved

· 4 portobello mushrooms (stems included), chopped into chunks

· 1 cup of walnuts

· 1 ½ cups of beets, cooked and peeled (or a 14oz can)

· 1 cup of vegetable stock

· 1 container of Fauxmagerie Zengarry Creamy Swiss cashew cheese

· 1 (540mL) can of lentils (anything but red), drained and rinsed

· 1 TBSP of dried thyme

· ½ tsp of ground pepper

· ½ tsp of sea salt

· ½ tsp of ground cloves

· 1 TBSP of molasses

· ½ tsp of liquid smoke

· ½ TBSP of Dijon mustard

· 2 large sheets of vegan puff pastry thawed, or 4 smaller sheets thawed


To brush the puff pastry

· ½ TBSP of vegan butter, melted

· 2 tsp of non-dairy milk


Instructions

1. Prep your food processor, add in the garlic cloves and the onion, process until minced (alternatively you can mince by hand if you don’t have a food processor)

2. In a large pan, heat the oil to medium heat, then add the minced onions and garlic

3. Again, in the food processor, add the mushrooms, process until finely minced and add to the pan with the onions.

4. Add the beets and walnuts, process and add to the pan, once all of the minced items are added to the pan, add in the lentils, spices, molasses, mustard & the container of Swiss. Use a spoon to break the Swiss up into smaller chunks.

5. Cook on medium heat for 5 minutes

6. Add in the vegetable stock to the pan and cook another 20 minutes, or until the liquid is absorbed.

7. Turn off the heat and let the mixture cool completely

8. Meanwhile, preheat the oven to 400 degrees.

9. Roll out the puff pastry onto the counter. If you only have smaller sheets, you can easily stick two sheets together to make them longer.

10. Add all the filling on top of the first piece of puff pastry in a rectangle shape, use a fork to shape the filling into a ‘yule log’ shape

11. Then, place the second sheet of puff pastry on top of the log and using your fingers, seal down the sides and tops along the edge of where the filling is

12. Fold the excess sides of puff pastry upwards (as if you’re wrapping a present!) and use your fingers to seal down the folded extra pieces to the base

13. On a parchment lined baking sheet, gently flip the puff pastry onto the baking sheet (so the top is now the bottom/sealed sides down)

14. Using a sharp knife, cut a few slits along the top to allow steam to escape

15. In a small dish, mix the melted butter and non-dairy milk together and use a pastry brush to brush all over the surface of the Wellington

16. Bake in the oven for 25 minutes or until golden brown on the surface

17. Let cool for 5 minutes before cutting into



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