Vegan Wellington Recipe
Impossible Beef, Spinach Crepe & Mushroom Cream Sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Spinach Crepe
In a bowl, whisk together flour, plant-based milk, salt, and a pinch of pepper until smooth. Heat a non-stick skillet over medium heat and lightly grease it with olive oil. Pour a small amount of batter into the pan, swirling to create a thin layer. Cook for 2-3 minutes on each side until lightly browned. Repeat until all batter is used. Set aside.
Cook the Mushroom Cream Sauce
In the same skillet, add olive oil and sauté onion and garlic until fragrant. Add chopped mushrooms, soy sauce, thyme, salt, and pepper. Cook until mushrooms release moisture and are tender, about 5-7 minutes. Stir in nutritional yeast and remove from heat. Allow to cool slightly.
Combine Ingredients
In a large bowl, mix the Impossible Beef with sautéed mushroom mixture and spinach. Ensure all ingredients are well combined.
Assemble the Wellington
Preheat the oven to 400°F (200°C). Roll out the puff pastry on a floured surface. Place the spinach crepe in the center of the pastry, then add the beef and mushroom mixture on top. Fold the pastry over, sealing the edges to enclose the filling. Place seam-side down on a baking sheet.