This plant-based friendly Wellington has flavor The perfect centerpiece for any holiday meal.seasoned with rich and variety of spices From all over West Africa while keeping all the components we love from beef Wellington.
As a vegan, holidays and special dinners can be a bit of a dilemma. Without turkey, ham, or chicken, your dinner plate may seem empty or full of sides.it can eyeball centerpiece That is packed with proteinso you won’t be stuck indulging in the all-carb side (which is still just as delicious). Provides meat flavor and umami make this wellington flavorful.
What is Beef Wellington
Beef Wellington is a British dish of beef tenderloin baked in a puff pastry surrounded by foie gras pate, mushroom duxelles. A deluxe dish with expensive cuts of meat sandwiched between patties. Little is known about the development and origins of this dish, Few references to Wellington from early 1900s cookbooksMoreover, historians consider it 1st Duke of Wellington However, there was not much concrete evidence.
Obviously, vegans and vegetarians don’t eat tenderloin, so vegan versions tend to use mushrooms as a centerpiece or use plant-based minced meat. Some have a “meaty” flavor and texture, and have a meaty flavor to the plant-based ground meats that are available these days. , uses several lentils to achieve different flavors and bodies.
Also, let’s not forget that this is a blog celebrating West African food, so we’ve packed it with West African spices. It’s the star of this dish. Plus the unique richness and flavor of West Africa.
What You Need in This Vegetarian ‘Beef’ Wellington
- Plant-based mince: We use either Beyond Meat or Impossible Plant-Based Ground Meat. You can use any brand of plant-based ground meat, but make sure it weighs around 350g.
- lentil: Lentils add volume and earthy flavor to this dish. I prefer brown lentils for their flavor and fiber.
- mushroom: Mushrooms are a Wellington staple. Instead of duxelles, I am adding this directly to the filling. The mushroom of choice for this stuffing is actually a shiitake mushroom because of its complex, meaty flavor and texture.
- spices: Various spices are used to add flavor to the dish. Spices include fermented locust beans, selim grains, paradise grains, and cloves. I tend to be awkward with my spices, but they are always adjustable.
- Aromatic: I add onion, ginger and tomato paste to this dish to add flavor and flavor to the dish.
- Puff pastry: tender flakes I accidentally made a very easy vegan pie crust. There are many other vegan-friendly pie crust brands, including those that are kosher certified.
- Bread crumbs: This will help keep the stuffing contents together.
How to make Vegetarian ‘Beef’ Wellington
- soak and boil brown lentils
- Stir fry potherbs, lentils and vegan beef mince in a pan
- Add seasoning and simmer for 10 minutes
- Chill the mixture in the refrigerator
- mix bread crumbs
- Stuff into stretched pie crust
- Shape it as you like.
- Brush with a mixture of butter and soy milk and bake at 400°F for 20 minutes to brown.
- cool
- slice and enjoy
Frequently Asked Questions + Substitutions
- Can I use another plant-based meat substitute? Feel free to use your favorite meat substitutes. If you’re using tofu, TVP, etc., it’s a good idea to add a binder such as flax eggs to keep everything sticking together. You can also double it.
- Can I omit the mushrooms? You can omit the mushrooms.
- I can’t find West African spices. Are there alternatives? You can omit the spice and substitute other spices such as cumin, garam masala, etc. Be sure to taste the filling to make sure it is well seasoned.
- Can you make this gluten free? Feel free to make it gluten-free. Here’s a gluten-free pie crust recipe you might find interesting.
What can I eat this with?
If you try this recipe, please leave a comment at the end of the blog post.
Vegetarian ‘Beef’ Wellington
Flavorful, plant-based and friendly Wellington is the perfect centerpiece for your holiday dining.
Serving: 6
- 1/3 cup dried brown lentils
- 2 teaspoon oil’s Any neutral oil is fine
- 1/2 chopped medium onion
- Four cloves of garlic
- 1 Ginger thumb size 2 teaspoons
- 1 tablespoon of tomato paste
- 1 Vegetable ground beef pack
- 1 puff pastry pack
- 1/2 cup of mushrooms
- 1/4 teaspoon curry powder
- 1/4 teaspoon Dawa Dawa
- 1/4 teaspoon grain of paradise
- 1/4 teaspoon anise seed
- 1/4 teaspoon Grain of Selim
- 1/4 teaspoon maggot seeds
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 2 tablespoon Water
- 1/4 cup crumbs of bread crumbs
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Soak the lentils for several hours and boil until soft.Drain and set aside
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Heat a pan over medium heat and sauté the onion, garlic, ginger and mushrooms until softened.
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Add the cooked lentils and tomato paste, stir well, then add the ground beef.
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Cover the pot and simmer the ground beef for 5 minutes.
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Mix all the spices together while the minced meat is cooking.
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After 5 minutes, add spices, salt and water and cook for another 5-10 minutes (or until ground beef is well cooked).
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Remove the filling from the microwave and chill in the refrigerator for about 30 minutes.
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Meanwhile, roll out pie crust to about 12″ x 12″.
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Mix bread crumbs with the cooled bean paste
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Layer the filling in the center of the stretched pie crust
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Cut off the four corners of the pie crust and fold it like a box.See blog post photo
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Flip the wellingtons seam side down on a baking tray or cast iron
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Cut a few slits in the top for steam to come out
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Brush with a mixture of equal parts melted vegan butter and equal parts vegetable milk
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Bake in a 400°F oven for 20 minutes, then on high heat for 2 minutes to give the pie crust a nice golden brown color.
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Allow wellingtons to cool before slicing
