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beef-wellington-recipe

Vegan Beef Wellington

A plant-based twist on the classic Beef Wellington.
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Preparation Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Course: Main Course
Cuisine: British
Servings: 4 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 2 cups Mushrooms finely chopped
  • 1 cup Walnuts finely chopped
  • 2 tablespoon Olive Oil
  • 1 unit Onion finely chopped
  • 3 cloves Garlic minced
  • 1 teaspoon Thyme dried
  • 1 teaspoon Rosemary dried
  • 1 tablespoon Soy Sauce
  • 1 package Puff Pastry vegan
  • 1 unit Vegan Egg Wash optional

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. In a large pan, heat the olive oil over medium heat. Add the onions and garlic, and sauté until translucent.
  3. Add the mushrooms, walnuts, thyme, and rosemary. Cook until the mushrooms are soft and most of the liquid has evaporated.
  4. Stir in the soy sauce and cook for another 2 minutes. Remove from heat and let the mixture cool.
  5. Roll out the puff pastry on a floured surface. Place the mushroom mixture in the center and fold the pastry over to seal it.
  6. Place the wrapped Wellington on a baking sheet. Brush with vegan egg wash if using.
  7. Bake for 25-30 minutes or until the pastry is golden brown.
  8. Let it cool for a few minutes before slicing and serving.

Nutritional Value

Calories: 450kcal | Carbohydrates: 40g | Protein: 10g | Fat: 30g | Saturated Fat: 5g | Sodium: 600mg | Potassium: 500mg | Fiber: 5g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 3mg

Keywords

Beef Wellington, Vegan
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