Tempeh Wellington

Tempeh Wellington

Cooks in: 35 mins
Serves: 4 serves
Difficulty: Easy

Ingredients:
  • Cluster oyster mushrooms 1kg
  • 100g tempeh (marinated in 20ml GF soy sauce and 20ml maple syrup)
  • 100g sweetcorn
  • 150g Pickled red cabbage
  • 150g cherry tomatoes cut in half
  • Romaine lettuce
Dressing:
  • 100ml tahini
  • 50ml water
  • 50g chopped capers
  • 30ml maple syrup
  • 10g mustard
  • Salt and pepper

Cooking instructions

  1. Sauté the diced onion for 10 minutes, add the garlic and cook for 2 minutes. Set aside. 
  1. Sauté the diced portobello mushrooms, until golden brown. And the water has been released. Leave to cool in a bowl.
  1. Next make the mushroom duxelles. In a separate pan sauté the blended button mushrooms with no oil. Until all the water was gone. Season them to taste and leave to cool in a separate bowl.
  1. Mix the tempeh with the diced portobello mushrooms and sautéed onion and garlic mix. Season with salt and pepper. Thyme and mustard. Mix well and form a ballotine. Leave in the freezer to chill.
  1. Start to assemble. Roll out the dough. 
  1. Lay the cabbage leaves down. And then spread the mushroom duxelles mix over the top. Make sure to have an even nicer layer. 
  1. Take out tempeh mix, place on top. Wrap all up tighty. Chill for 1 hour. 
  2. In a small bowl, mix the plant-based milk, oil and maple syrup to make an 'egg' wash.
  3. Glaze the pastry all over with the egg wash. Bake at 160oc for 30-40 mins. Until golden brown.
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