Tempeh Wellington
Hearty, indulgent, moreish...and perfect for sharing. We're confident this Tempeh Wellington will become a firm favourite with you and your loved ones. This wellington is made with our naturally nutritious Mediterranean Tempeh Pieces that add a great bite and plenty of protein to this dish.
Recipe by Samantha Couzens & Better Nature
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ingredients
- 180g Better Nature Mediterranean Tempeh Pieces, crumbled into small pieces
- 1 tablespoon olive oil
- 2 finely diced shallots
- 1 large crushed garlic clove
- 1 sprig fresh rosemary
- 300g finely chopped mushrooms
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 teaspoon vegan Worcestershire sauce
- 50g white bread
- 1 sheet vegan puff pastry
- 2 tablespoon cranberry sauce
instructions
1. Heat the olive oil in a large frying pan over a medium heat. Add the shallots and cook for 2-3 minutes or until they start to soften. Add the garlic and fresh rosemary and cook for a couple of minutes more until fragrant.
2. Add the mushrooms and cook until they start to release their liquid. Add the oregano, smoked paprika, thyme and a large pinch of salt and pepper and stir to combine. Cook for a further 5 minutes until all the liquid has evaporated.
3. Add the Mediterranean Tempeh Pieces and vegan Worcestershire sauce and stir to combine. Cook for 5 minutes until the tempeh is heated through.
4. Meanwhile, blitz the bread in a food processor to create fine breadcrumbs. Tip into the pan and stir through until the mixture becomes slightly sticky and starts to clump together. Remove from the heat and allow to cool slightly.
5. Lay out a couple of sheets of cling film or food-safe wrap on the counter, then tip the cooled mixture onto one side. Press together to form a log shape around 8 inches long and 3-4 inches wide. Tightly roll the cling film or food-safe wrap around the mixture and twist the ends to keep everything in shape. Place in the fridge for 30 minutes.
6. Meanwhile, preheat the oven to 220°C (200°C fan) and bring the pastry to room temperature. Roll out the pastry lengthways and place on a board, placing some baking paper down first if the store-bought pastry isn’t already wrapped. Cut the pastry from top to bottom at roughly the 2/3 mark, creating one piece twice the width of the other.
7. Spread the cranberry sauce evenly across the pastry, leaving an inch or so gap around the edges. Place the wellington in the middle of the smaller piece. Lift the larger piece, flip to ensure the cranberry sauce is facing down and place over the top. Gently press to wrap the wellington in the pastry, tucking and folding the edges in to ensure there are no gaps. Use a fork or your fingers to crimp the edges.
8. Lightly score the top with a knife, being careful not to cut through the pastry, then brush with a dash of plant-based milk if you have it. Place on a baking sheet and cook for 20-25 minutes, or until the pastry is golden brown and crispy.
instructions
1. Heat the olive oil in a large frying pan over a medium heat. Add the shallots and cook for 2-3 minutes or until they start to soften. Add the garlic and fresh rosemary and cook for a couple of minutes more until fragrant.
2. Add the mushrooms and cook until they start to release their liquid. Add the oregano, smoked paprika, thyme and a large pinch of salt and pepper and stir to combine. Cook for a further 5 minutes until all the liquid has evaporated.
3. Add the Mediterranean Tempeh Pieces and vegan Worcestershire sauce and stir to combine. Cook for 5 minutes until the tempeh is heated through.
4. Meanwhile, blitz the bread in a food processor to create fine breadcrumbs. Tip into the pan and stir through until the mixture becomes slightly sticky and starts to clump together. Remove from the heat and allow to cool slightly.
5. Lay out a couple of sheets of cling film or food-safe wrap on the counter, then tip the cooled mixture onto one side. Press together to form a log shape around 8 inches long and 3-4 inches wide. Tightly roll the cling film or food-safe wrap around the mixture and twist the ends to keep everything in shape. Place in the fridge for 30 minutes.
6. Meanwhile, preheat the oven to 220°C (200°C fan) and bring the pastry to room temperature. Roll out the pastry lengthways and place on a board, placing some baking paper down first if the store-bought pastry isn’t already wrapped. Cut the pastry from top to bottom at roughly the 2/3 mark, creating one piece twice the width of the other.
7. Spread the cranberry sauce evenly across the pastry, leaving an inch or so gap around the edges. Place the wellington in the middle of the smaller piece. Lift the larger piece, flip to ensure the cranberry sauce is facing down and place over the top. Gently press to wrap the wellington in the pastry, tucking and folding the edges in to ensure there are no gaps. Use a fork or your fingers to crimp the edges.
8. Lightly score the top with a knife, being careful not to cut through the pastry, then brush with a dash of plant-based milk if you have it. Place on a baking sheet and cook for 20-25 minutes, or until the pastry is golden brown and crispy.
