Prep Time: 20 mins
Cooking Time: 45 mins
Total Time: 1 hr 5 mins
Ingredients
Tofu Beet Wellington Filet
- ½ onion, finely diced
- 2 cup (400g) diced cooked beetroot
- 1 tofu firm
- 1 small carrot, chopped
- 3 garlic cloves, finely diced
- 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
- 3 tablespoon tapioca starch
- 8 tablespoon bread crumbs
- 1 teaspoon smoked paprika
- ¼ teaspoon white pepper
- 4 tablespoon nutritional yeast
- 1 teaspoon dark miso paste
Mushroom Filling
- 8 oz (225 g) chopped mushrooms
- 1 teaspoon onion powder, garlic
- ½ teaspoon smoked paprika
- 2 tablespoon nutritional yeast
- ½ teaspoon nutmeg
- 2 teaspoon majoram, dried
Extra
- 1 sheet vegan puff pastry
- 1 tablespoon soy (or other plant) milk, to glaze
- Coarse sea salt, sesame seeds or poppy seeds, to garnish (optional)
Cooking Instructions
- First fry the onions, garlic, carrots and celery in a pan. Splash a few drops of water to avoid them sticking to the bottom and burn. 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 to balance any strong flavor.
- In the meantime, let’s make the mushroom filling by frying the chopped mushrooms in another pan and add the remaining ingredients and season them to your taste.
- Now take out the puff pastry out of the fridge and spread some of the mushrooms on the puff pastry. On the mushroom layer, spread a layer of the oval-shaped tofu roast (it could be really soft, but will get firmer when baked) and surround/layer the roast with the remaining mushrooms. Now put the puff pastry around the filling so that the filling is completely closed. Then turn the wellington upside down, so that the closing side is down. Now cut the puff pastry diagonally or in any 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 Facts (per serving)
- Calories 362 kcal
- Carbohydrates 32 g
- Fiber 7 g
- Protein 17 g
- Sugar 8 g
- Total Fat 20 g
- Saturated Fat 4 g
- Trans Fat 0 g
- Unsaturated Fat 15 g
- Cholesterol 6 mg
- Sodium 1329 mg
