Vegan tempeh Wellington
- festive main course, Recipe, tempeh, Tempeh Wellington, vegan, vegan roast, vegan Christmas menu, Christmas
approx. 60 min.
Vegan tempeh Wellington
- 7.5 g linseed, ground
- 20 g onions
- 0.5 Garlic cloves
- 30 g mushrooms
- 100 g BlackBean-Tempeh
- 30 g beet
- 0.5 EL Oil
- 0.25 tablespoon soy sauce
- 0.25 Pinch of salt
- 17.5 g chickpea flour
- 0.25 teaspoon paprika powder, smoked
- 0.25 teaspoon hot mustard
- 0.5 Rolls of puff pastry
- 1 tbsp cranberries (jam)
- 0.75 Tbsp plant drink
- 0.5 teaspoon agave syrup
Description
Preparation
Mix the ground linseed with 5 tablespoons of water and leave to swell.
Finely slice the onions, garlic and mushrooms. Finely slice the black bean tempeh with a grater.
Heat the oil in a pan and sauté the ingredients for about 4 minutes, adding a little soy sauce and chopped rosemary.
Puree the sautéed ingredients, swollen linseed and beet with hot mustard in a blender. Mix the pureed filling mixture with a pinch of salt and chickpea flour and leave to soak for approx. 10 minutes.
Place a roll of puff pastry on a baking tray lined with baking paper. Spoon the filling onto it in a rectangular shape. Fold the puff pastry in at the sides, add the cranberries and then close the puff pastry over the roast.
Mix the vegetable drink with a little agave syrup and brush the puff pastry with it. Cut out stars from the second roll of puff pastry and decorate the roast.
Bake the roast at 200°C fan oven for around 35 minutes until golden brown.
Serve the Tempeh Wellington with red cabbage and steamed broccoli florets or other side dishes of your choice and plenty of gravy.
This recipe was created for us by Lea Green.
You can find many more recipes on her Blog!
