3 Tbsp vegan butter or extra-virgin olive oil
2 cups peeled and finely chopped white or red potatoes
2 cups peeled and finely chopped carrots
1 cup finely chopped celery
¼ cup vegan butter
2 cups finely chopped yellow onions
4 cloves garlic cloves, crushed
4 cups finely chopped white or brown mushrooms
1 Tbsp beef-flavoured concentrated vegetarian stock
½ cup red wine
2 tsp chopped fresh thyme
2 tsp finely chopped fresh sage
1 ½ cups Panko crumbs
salt and pepper
2 shot vegan puff pastry, thawed
2 Tbsp melted vegan butter or extra-virgin olive oil
4 - 6 sprigs fresh thyme, for garnish
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Potato Mixture: In a large non-stick frying pan, melt the vegan butter over medium-low heat. Add the potatoes and cook, stirring, until softened, about 5 minutes. Add the carrots and celery and cook, stirring occasionally, until the vegetables are soft, about 10 minutes. Remove from the heat and scrape the mixture into a medium bowl.
1. Mushroom Mixture: In the same frying pan, melt the vegan butter over medium heat. Add the onions and cook until soft and translucent, about 4 minutes, stirring occasionally. Add the garlic and mushrooms and continue to cook, stirring occasionally, until the mushrooms soften, 3 to 5 minutes. Add the concentrated vegetarian stock, red wine, thyme, and sage. Cook until the wine is reduced by half.
2. Add the mushroom mixture to the potato mixture. Stir in the panko crumbs and season with salt and pepper. (The filling can be made 1 day ahead. Keep in the fridge, covered.)
1. For Assembly: Arrange one sheet of puff pastry on a work surface with the long side facing you. Spoon half of the vegetable mixture lengthwise across the lower-half of the pastry, leaving a 2- to 3-inch (5 to 8 cm) border, pressing the mixture together with your hands to form a roll. Fold the sides of the pastry over the filling, then roll it up, starting at the end closest to you. Repeat with the second Wellington.
2. Place the Wellingtons on the prepared baking sheet, leaving space between them. Lightly brush the Wellingtons with the melted vegan butter. Bake until golden brown, 25 to 30 minutes.
3. Transfer the Wellingtons to a long plate or a platter and garnish with the fresh thyme sprigs. To serve, cut into thick slices using a large, sharp knife.
Source and Credits
Excerpted from Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations by Jillian Harris and Tori Wesszer. Copyright © 2019 by Jillian Harris and Tori Wesszer. Photography copyright © 2019 by Janis Nicolay. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.