Chef Santiago of Fenn Foods has created this amazing vEEF Wellington perfect for the festive season that will surely impress your family.
Serves 4 | Prep time: 20 mins | Cooking time: 30 mins
• 1/4 Large Brown Onion, diced
• 1/2 Carrot, diced
• 1 sprig Thyme
• 2 Tbsp Vegetable Oil
• 2 (1 carton) vEEF Classic Burger Patties, defrosted (or use other vegan burger patties if vEEF not available in your area)
• 3 spears of Asparagus
• 250g Button Mushrooms
• 250g Spinach
• Salt & Pepper to taste
• 1 sheet Vegan Puff Pastry
Mustard and Pepper Gravy
• 1 Tbsp Canola Oil
• 1 Tbsp Plain White Flour
• 1 Tbsp Vegan Beef-style Stock
• 1 clove Garlic
• 1 sprig Thyme
• 1 1/2 Tbsp Mustard
• 1 tsp Black Pepper
• Salt to taste
1. Heat the oil in a pan over medium heat and add the onion, carrot and whole thyme sprig and garlic until the onion is translucent.
2. Discard the thyme sprig and combine the vegetables with the vEEF Classic Burger Patties in a large bowl.
3. Flatten out the mix on a large sheet of cling film creating a square shape 2-3cm thick and place the raw asparagus in the middle, roll the mix up into a large sausage and chill in the fridge for 2 hours.
1. Blitz the mushrooms into a paste in a food processor.
2. In a dry pan over medium heat, fry the mushroom paste (this dries it out so it doesn’t dampen the pastry)
3. Blanch the spinach in a large pot of salted, boiling water for 15 seconds. Drain and press the spinach to remove excess water. Chop the spinach.
4. Combine the spinach and mushroom paste along with salt and pepper to taste.
1. Pre-heat oven to 210C/410F.
2. Sprinkle some flour onto your work bench and roll out the pastry until it’s 2-3mm thick.
3. Spread the mushroom and spinach paste onto ¾ of the pastry leaving a clean 1cm edge all around the pastry.
4. Arrange the vEEF Filling roll in the centre of the pastry and wrap it up creating a roll. (Use water to help the pastry stick)
5. Bake the vEEF Wellington in a tray lined with baking paper for 30 minutes until golden brown and cooked through.
It’s Gravy Time!
1. Bring vegan beef stock to the boil with thyme and garlic then set aside.
2. Combine oil and flour in a pan over medium-high heat to form a roux, cook for 2-3 minutes.
3. Add 1 Tbsp of the stock and whisk until smooth.
4. Add the mustard, pepper, salt and a drizzle of olive oil.
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