Tempeh Wellington

Whip up this quick & delicious vegan wellington for Christmas, Thanksgiving, or for your Sunday roast.

cooking time: 60 minutes

serves: 4

Recipe By: The Healthy Habit

Video of this recipe can be found here.

Ingredients

500g Mushroom

250g Tempeh

1 Onion

1 Carrot

1 Celery Stick

4 Garlic Cloves

3 Sprigs of Thyme

3 Sun Dried Tomatoes

125ml White Wine

50g Walnuts

Bread Crumbs (2 slices of bread whole wheat)

Ready Rolled Pastry x2 (or 500g Puff Pastry, halved)

Cranberry Sauce (Optional)

Plant milk of your choice, for brushing

Method

Slice the onion and fry with a table spoon of oil in a medium hot pan and fry until soft and browning.

Cube the tempeh and add to the pan and fry until golden.

Set the tempeh/onion mix to one side for assembly later.

Prepare the mushroom mix by roughly chopping the celery, carrot, garlic and sun dried tomatoes, and add to a food processor. Add thyme (leaves only, discard sprigs) and blitz the whole mixture.

Roughly chop and add the mushrooms to the food processor and blitz to the consistency you desire.

Add the mixture to the pan and stir into the onion and tempeh and fry for 5 mins.

Add the white wine and reduce until there is no liquid left. Meanwhile, add bread and walnuts to the food processor and blitz. Add to the frying pan with the tempeh & mushroom mix.

Prepare the pastry rolling out a sheet of pastry onto a non-stick baking tray, spread the cranberry sauce if using.

Put the half mushroom mixture into the middle of the pastry, layer on the tempeh then cover with the other half of the mushroom mixture and form into log.

Carefully place the other pastry sheet over the tempeh and mushroom mix, pressing well into the sides (or for a more visually impressive wellington, follow the instructions on this video for a pastry lattice)

Fold in the sides to ensure a seal is created, using a fork or spoon handle.

Brush all over the pastry with milk, and, using a sharp knife, score the top of the pastry, not going all the way through the pastry.

Pop in the over for 30 mins at 200C.

Remove an enjoy.