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Tempeh Wellington


A super simple icon list element.
1 large onion, finely diced
5 cloves garlic, finely sliced
500g Portobello mushrooms, diced
500g Tempeh, blitzed
5 sprigs thyme, leaves picked
1 tbsp mustard
6 large savoy cabbage, blanched and refreshed
320g pre-made vegan puff pastry, plus extra for decoration
Salt and pepper
1kg button mushrooms, blended 
1 tsp plant based milk
1 tsp oil
½ tsp maple syrup

Additional information:

Cooks in
2 hours 15 minutes

The Connoisseaur's outrageously tender Tempeh and mushroom wellington. This recipe makes two nice sized wellingtons.

  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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