Mushroom and Tofu Wellington

When I think of the ultimate Christmas dinner, one dish comes to mind: Beef Wellington. And while Christmas might be a time to embrace foods we normally avoid, I’ve actually grown to love this vegan version of Wellington even more – and did I mention it’s cheaper to make and easier to get right? Tofu stands in for meat, and it’s prepped using a method that yields an amazing texture that marries beautifully with mushrooms, potatoes and nuts for a vegan twist on this festive classic.

Whole Food Plant-Based, Vegan, Oil Free, Refined Sugar Free, Gluten Free.

The holidays are a time when many of us roll out our most fantastic, show-stopping recipes, and Beef Wellington used to be one of my go-tos at this time of year. It just feels like a dish worthy of a special occasion, and honestly, it’s hard to justify doing that much work for a typical weeknight meal!

But in the name of eating the whole food, plant-based way, I’ve started making a vegan Wellington instead. If you’ve already tried one and weren’t that impressed with the results, I feel your pain. Nothing in the world of cooking is more disappointing than spending a lot of time on a recipe that ends up being a dud.

But I wouldn’t share this with you if I didn’t think you’d love it as much as I do, and I’m going to tell you before you even start how to solve the #1 problem with vegan Wellingtons: remove as much liquid as you can from the tofu and mushroom mix to avoid a watery end result. The recipe explains how you can do this.

Another key is letting this sit before you slice it. I know that’s a bit like asking you not to “taste test” a cookie as soon as you take the sheet out of the oven, but if you cut into this right away, it’s going to break down on you. I can’t tell you exactly how long it will take – here in Malta, we don’t have central heating so our houses are pretty cool in the winter – but it could take around 45 minutes to an hour depending on your kitchen’s ambient temperature.

Do you eyeball things when you cook? I think it’s a great time-saver for experienced cooks, but this is definitely one of those recipes where taking a few extra minutes to weigh everything out really pays off. I’ve made this more than a few times, and I’ve found that the smallest changes in weight can really impact the final result – and not in a good way. This is especially true of the mushrooms and tofu, so if you weigh nothing else, at least weigh those!

By the way, this version also looks quite a bit like actual Beef Wellington, if that’s important to you. You can see the tofu chunks and whole mushroom slices when you cut through most vegan Wellingtons, but I wanted to come up with something that has a similar look and color to the original dish.

And even though it’s said that we eat with our eyes first, the flavor of this does not disappoint. My brother was the guinea pig for this recipe (well, the second guinea pig – I was the first one, of course!) and he patiently tried all the different versions I made and gave me brutally honest feedback. (Thanks, Keith!)

Many of us leave extra room in the budget for holiday meals, and while this is definitely a lot cheaper than the version using filet mignon or tenderloin, I know pine nuts can be a little pricey (and not everyone is a fan). If you’d rather not use them, you can try a different nut like walnuts in their place or just use all pecans. I have done this in Wellingtons I gifted to others and they turned out just as great.

Although I try to avoid pastry during the year, this is the recipe I go to whenever I’m really craving some – and there’s no harm in having a slice or two with a side of my oil-free roasted veggies, some mushroom gravy, and mashed potatoes. Who knows? This just might end up becoming your new family holiday tradition!

This recipe draws inspiration from Nisha’s version at rainbowplantlife.com

Ingredients:

Serves 10 slices

-1 Vegan Puff Pastry Sheet (*See Notes)

-1 medium potato (125 g), cubed

-7 oz (200 g) firm tofu

-1/2 cup hot water or vegetable stock for cooking

-1 large onion (100 g), chopped finely

-5 garlic cloves, chopped finely

-7 oz (200 g) chestnut mushrooms, sliced

-1/2 cup whole pecans (60 g), processed finely in a food processor

-1/2 cup pine nuts (70 g), processed finely in a food processor

-1 cup oats (100 g), processed into oat flour

-1/4 cup (25 g) cornstarch

-1 tablespoon miso paste

-1 tablespoon tomato paste

-2 tablespoons nutritional yeast

-handful fresh parsley, finely chopped

-2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, mix and set aside for 10 to 15 minutes)

-Plant-based milk (to help the pastry stick)

Seasoning:

-1 ½ teaspoon thyme

-1 ½ teaspoon sage

-1 teaspoon smoked paprika

-1 teaspoon turmeric

-1 tablespoon ground flaxseed

Method:

Prepare the mashed potatoes and mushroom mix at least 3 hours in advance, or even the day before.

Mashed Potatoes:

1.       In a small saucepan, add the potatoes and cover with boiling water plus 1 inch. Cook until fork-tender, around 7 to 10 minutes.

2.       Drain the potatoes once cooked. Transfer to a bowl and mash.

3.       Let it cool and then store in the fridge in an airtight container overnight, or at least 3 hours before assembling the Wellington.

Mushroom Mix:

1.       In a straight-sided pan, add the vegetable stock or hot water, onions, garlic and all the seasonings. Cook on medium to high heat for about 5 minutes.

2.       Add the mushrooms and mix with the onion and spice mixture until well-coated. Cook for about 15 minutes, until the liquid has evaporated. You don’t want a runny mixture as it will affect how the Wellington comes together, so make sure the mushroom mixture isn’t still too moist.

3.       Cool completely and then transfer to the fridge in an airtight container for at least 3 hours or overnight.

Putting the Wellington together:

1.       On the day you’re assembling and cooking the Wellington, start by cutting the firm tofu into about ½-inch cubes. Drain as much liquid as you can.

2.       Then, place a clean napkin on a plate, place the chopped tofu cubes on the napkin, cover with another napkin and press down with a heavy skillet or pan.

3.       Let it sit for about 30 minutes. Do not skip this step as a liquidy tofu will ruin the Wellington.

4.       While waiting for the tofu, you can process the oats into flour and the nuts into a nearly-fine texture. Set aside.

5.       In the food processor, add the refrigerated mashed potatoes, mushroom mix, pressed tofu cubes, miso, tomato paste, chopped parsley and flax eggs. Mix for about a minute until well-combined and close to being smooth.

6.       Add the oat flour, corn starch, processed pecan and pine nut mixture, and nutritional yeast to the food processor.

7.       Start mixing on a slow speed, swiping the sides of the bowl every 20 to 30 seconds, depending on your food processor. The mixture needs to come together smoothly and the consistency needs to be thick. Test by scooping some on a wooden spoon and turning it sideways; if the mixture sticks and doesn’t fall off, you’re good to go. If it’s still runny, add a tablespoon of oat flour at a time until you reach the right consistency.

8.       Transfer the mixture into a container and cool in the fridge for an hour.

9.       Open the vegan puff pastry sheet on baking paper in a dish. You’ll want to work with it at fridge temperature or it won’t hold its shape well in the oven.

10.   Take out the tofu and mushroom mixture from the fridge and fill the center of the pastry with it. Leave about an inch and a half of space at each end of the Wellington and about 2 inches from the top and bottom so you can roll it easily.

11.   Press the mixture down with your hands so it’s packed.

12.   Use the baking paper to wrap the pastry around the mixture. Start from the right side and roll the pastry until you’ve covered half the mixture.

13.   Brush some plant-based milk on the pastry where the other half will seal so it sticks together. Wrap the other half over it, making sure it overlaps by at least 1.5 cm or so. Press it down and make sure it’s packed well.

14.   Next, brush the open edges with some plant-based milk again and flip the edges to close the Wellington. Do the same on both sides.

15.   Carefully, using the baking paper to help you, turn the Wellington so the pastry seams end up on the bottom and don’t show on top.

16.   Using a good knife, make a criss-cross pattern on top without cutting through the pastry.

17.   Brush some plant-based milk all over it and pop it in the oven. Cook at 190 C / 375 F for 30 minutes. Then, turn the temperature up to 210 c / 410 F for the last 15 minutes (for a total of 45 cooking minutes).

18.   When done, take it out of the oven and let it cool completely before slicing. If you don’t let it cool completely, it will break down on you. Wait at least 45 minutes to an hour, depending on the temperature in your kitchen.

19.   Slice it into 10 slices. You can serve it on a bed of mashed potatoes with a side of oil-free roasted veggies and mushroom gravy for a complete meal.

20.   You can freeze individual slices of the Wellington by wrapping them in baking paper, then in aluminum foil, and then in a freezer-friendly bag.

*Vegan Puff Pastry Sheet – I used a 10” by 15” rectangular pastry, 275 grams.

Nutritional Facts per slice:

Calories: 305

Carbs: 22.3 g

Protein: 9.1 g

Fat: 20.5 g

Fiber:  3.1 g