Vegetable & Tempeh Wellington with Shiitake Gravy | Vegan Food & Living

Vegetable & Tempeh Wellington with Shiitake Gravy

Vegetable & Tempeh Wellington with Shiitake Gravy

"This tempeh wellington recipe may take a bit of preparation but it’s well worth it. Rather than making your own pastry, a short cut option that I offer here is to purchase an organic vegan pastry from the frozen section of your natural food store. With a plethora of roasted root vegetables, creamy mashed or roasted potatoes and gravy, it’s our go-to festive meal year after year. I would recommend making the vegan egg wash before assembling the wellington." - Marlene

Servings: 6

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • 0.16666666666667 0.16666666666667 250 g pack vegan puff pastry
  • 0.16666666666667 0.16666666666667 bunch spinach, chopped
  • 1 1 medium portobello mushrooms, sliced ¼ inch thick
  • Pinch sea salt
  • 0.33333333333333 0.33333333333333 Tbsp red wine
  • 0.33333333333333 0.33333333333333 cloves garlic, minced
  • 0.33333333333333 0.33333333333333 large leeks, white part only, trimmed and cut into ½ inch slices
  • 0.33333333333333 0.33333333333333 cups celery, thinly sliced
  • 0.33333333333333 0.33333333333333 cups red onion, thinly sliced
  • 0.33333333333333 0.33333333333333 cups carrots, thinly sliced
  • 0.16666666666667 0.16666666666667 Tbsp tamari
  • 0.083333333333333 0.083333333333333 tsp dried sage
  • 0.083333333333333 0.083333333333333 tsp dried thyme
  • 0.16666666666667 0.16666666666667 large carrot, thinly cut on the diagonal and steamed
  • Basil pesto
  • To braise the tempeh
  • 0.16666666666667 0.16666666666667 225 g pack organic tempeh, cubed and marinated
  • 0.16666666666667 0.16666666666667 Tbsp shoyu
  • 0.16666666666667 0.16666666666667 Tbsp rice mirin
  • 0.16666666666667 0.16666666666667 Tbsp ume plum seasoning
  • 0.083333333333333 0.083333333333333 Tbsp freshly squeezed ginger juice
  • 0.16666666666667 0.16666666666667 clove garlic, crushed
  • 0.083333333333333 0.083333333333333 tsp dried mixed herbs
  • To make the egg wash
  • 0.16666666666667 0.16666666666667 Tbsp aquafaba (chickpea water)
  • 0.16666666666667 0.16666666666667 Tbsp almond milk
  • 0.083333333333333 0.083333333333333 tsp maple syrup or brown rice syrup
  • Rich Shiitake Gravy
  • 0.33333333333333 0.33333333333333 cups button mushrooms, very thinly sliced
  • 0.33333333333333 0.33333333333333 cups fresh shitake mushrooms, very thinly sliced
  • Pinch sea salt
  • 0.16666666666667 0.16666666666667 Tbsp tamari
  • 0.16666666666667 0.16666666666667 cup rice or almond milk
  • 0.083333333333333 0.083333333333333 cup vegetable stock
  • 0.16666666666667 0.16666666666667 Tbsp kuzu dissolved in ¼ cup water

Method

To braise the tempeh

Cut the tempeh into bite-sized cubes. Add all the other ingredients to a jar, close the lid tightly and shake well to mix.

 To cook the tempeh

  1. Warm a little filtered water in a heavy-based pan over a low-medium heat, add the tempeh cubes and cook covered for 5 minutes. Pour over the marinade, cover and cook on a low heat for 25 minutes, adding water if the pan dries out. Transfer to a large bowl.

 The pastry

  1. Follow the instructions on your pastry packet for thawing. Remove the pastry from the box and lay on a baking tray lined with parchment paper. Let sit for 15 minutes then gently roll and allow the pastry to come to room temperature.

 The greens

  1. Bring a small pan of filtered water to a boil. Pop the spinach into a steamer basket. Cover and steam the spinach for a 1–2 minutes until wilted. Transfer to a small plate and set aside.

 The mushrooms

  1. In a heavy-based pan, heat a little filtered water and cook the mushrooms with a pinch of sea salt for 7–8 minutes.
  2. Add the red wine and allow to soak into the mushrooms; cook until the pan is dry. Remove the mushrooms to a bowl and set aside.

 The filling

  1. Using the same pan, add a splash of filtered water and sauté the garlic, leeks, celery, onions and carrots, tamari and herbs. Cook for 5–7 minutes.
  2. Remove from the pan and allow the mixture to cool. Add this mixture to the tempeh bowl, use a paper towel to blot any moisture from the mixture, then transfer to a dish and chill in the fridge.

 The secret to a deliciously juicy yet flaky wellington is to pat everything dry and make sure it is completely cold before wrapping it in your vegan puff pastry.

 Stuffing the wellington

  1. Preheat the oven to 200°C (400°F), gas 6. Layer the mushrooms onto the prepared pastry sheet, spreading them evenly along the edge of the pastry nearest to you.
  2. Layer some of the filling on top of the mushrooms, then the spinach, and top with a layer of the steamed carrots.
  3. Add a thin layer of basil pesto along the full length of the filling. Very carefully fold the pastry over the top of the mixture and press down to seal the edges. Trim any excess pastry and crimp around the edges with the back of a fork.
  4.  Using a sharp knife, score diagonally across the pastry in both directions. Put in a couple of vents by pushing a sharp knife down into the middle of the pastry.

To make the egg wash

  1. To make the vegan egg wash, whisk all of the ingredients together in a bowl. Using a pastry brush, very lightly coat the wellington. Place the baking tray with the wellington in the freezer for 10 minutes before repeating with another layer of vegan egg wash, and freezing for a further 10 minutes.
  2.  Place the baking tray in the oven for 30–35 minutes, or until golden and flaky. Beautifully layered colours of delicious vegetables encased in puff pastry will be the end result, and served with some shiitake gravy is heaven on earth. Makes 8 servings.

 Note – Use any remaining filling and leftover pastry to make mini pastries that are great for snacks or picnics. The leftovers also work well as a pie filling.

To make the gravy

  1. Heat a splash or two of water in a saucepan over a medium heat. Add all the mushrooms, sea salt and tamari and sauté for 5 minutes. Reduce the heat to low and cook, covered for 10 minutes.
  2. Whisk in the milk and stock. Add the kuzu and stir constantly to avoid lumps. Simmer for 15 minutes, or until thickened, whisking often. Add more water if necessary, to reach the desired consistency. 
  3. Serve as is or blend to a cream.

 

Marlene an international author of the best-selling book ‘Macrobiotics for all Seasons’ and her most recent book ‘Go Vegan’, which is also available worldwide.

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