Impossible? Try it and see that it tastes better than the original, and it’s easier and faster to prepare. A fantastic recipe for a plant-based version of Wellington beef!
Ingredients
- Brown mushrooms – 400 g
- Breadcrumbs – 3 tablespoons
- Onion – 2 pcs.
- Puff pastry – 2 sheets
- Garlic cloves – 3 pcs.
- Dijon mustard – 1 teaspoon
- Plant-based milk – 2 tablespoons
- Olive oil – 20 ml
- Walnuts – 60 g
- Black pepper – 0.25 teaspoon
- Soy sauce – 1 tablespoon
- Salt – 0.5 teaspoon
- Dried thyme – 1 teaspoon
- Baby spinach – 100 g
- Cooked beets – 3 pcs.
Preparation
Thoroughly clean and slice the mushrooms, dice the onion. Pour a tablespoon of olive oil onto a heated skillet and sauté the mushrooms for about 5 minutes. Add the onion and minced garlic. Sauté for another 4 minutes. Finally, add soy sauce and thyme and sauté for another 2 minutes. Transfer the skillet contents to a blender. Add mustard, salt, pepper, walnuts, and breadcrumbs. Blend everything into a smooth mixture and set aside to cool.
Heat a tablespoon of olive oil in a skillet. Add the spinach and sauté until wilted. Transfer to a sieve and drain excess water. Line a baking sheet with parchment paper. Unroll the first sheet of puff pastry onto it. Spread 2/3 of the mushroom mixture onto the center of the pastry sheet, leaving the edges free.
Layer spinach over the mushrooms, then add cooked beets seasoned with salt and pepper. Cover them with another layer of mushroom mixture. Unroll the second sheet of puff pastry over the vegetables. Press with fingers to seal both pastry sheets together. Trim excess pastry with a knife (you can use it for decoration). Crimp the pastry edges with a fork. Score the top pastry sheet in three places with a knife to allow steam to escape during baking.
Brush the entire surface of the pastry with plant-based milk using a silicone brush. Bake in an oven preheated to 200°C for about 35-45 minutes until the pastry is golden brown. You can check if it’s ready using a wooden skewer. After baking, let it cool slightly before serving. Enjoy warm.
