Recipes

Vegan Wellington Recipe

This Vegan Wellington Recipe has become a special treat at our home – perfect for festive occasions like Christmas and Easter, but also good for a Sunday roast.

It might seem more difficult than it actually is, so please don’t hesitate and give this wellington recipe a try! Use #kitchenoflionrecipe when making one of my recipes and I’ll feature you on my Instagram stories.

Vegan Wellington

  • Servings: 6-8
  • Difficulty: medium
  • Print

Ingredients

  • 250 g vital wheat gluten
  • 3 tbsp chickpea flour
  • 1 tbsp oil
  • 1 onion, sliced
  • 4 cloves of garlic, minced
  • 1 leek, cut in small pieces
  • 200 ml vegetable stock
  • 1 tsp ground smoked pepper
  • 1 tsp mustard powder
  • 1/4 tbsp ground black pepper
  • 2 tbsp tarragon
  • 1 tsp salt
  • half block of vegan puff pastry (250 g)
  • 1 tbsp maple syrup
  • 3 tbsp unsweetened soy milk

Directions

  1. In a deep skillet, heat some oil and fry the onion and garlic. Add the smoked pepper, mustard powder and black pepper.
  2. Add the leek and then add the vegetable stock. In a separate bowl, mix the vital wheat gluten with the chickpea flour.
  3. Gradually add the vital wheat gluten mix while stirring. Take skillet off heat and keep stirring until a dough-y mixture forms.
  4. Leave the mixture to cool down a bit and then heave it over to a clean surface. Knead the mixture for 10 minutes and then shape it into a big sausage roll. Preheat the oven to 170 C.
  5. Rub the tarragon onto the roll, then wrap it with kitchen (aluminium) foil, make some tiny holes in it with a toothpick or fork.
  6. Put the roll on a baking tray in the oven, leave for 2 hours on 170 C.
  7. When the sausage roll is cooked, roll out 250 g puff pastry to wrap the roll with. Place the sausage roll in the middle and fold the pastry on top, then flip over so the “seam” is at the bottom.
  8. With a sharp knive, cut through the dough to make indents (see picture). Make sure not to cut the sausage roll and leave approx. 2 cm between every cut.
  9. Mix the maple syrup and soy milk in a separate bowl. Brush on top of the pastry for a nice glaze.
  10. Put back in the oven for approx. 20 minutes or until the puff pastry has a deep golden colour. Enjoy with roast potatoes, cranberry sauce or on its own.

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