Vegan wellington

Vegan wellington. Chopped, Chopped, Canned strained tomatoes.

Barney Desmazery

90 + 150 min · 6

Ingredients

• 6 g Chopped
• 120 g Chopped
• 40 g Canned strained tomatoes
• 10 g 5 g in the gravy and 5 g in the filling
• 30 g Dried shiitake; soak and chop
• 240 g Cooked black beans
• 300 g Vital wheat gluten
• 15 g Plain flour as you like
• 15 g Olive oil
• 150 g Wine, red
• 600 g 100 g filling; 500 g baking bath, discarded
• 10 g For glazing
• 10 g Soy sauce
• 7 g Paprika
• 1 g Dried thyme
• 500 g Vegan puff pastry, for wrapping
• 60 g Lingonberry compote: 20 g coating, 40 g serving
• 5 g For the seitan dough
• 760 g 600 g soaking; 160 g filling

Preparation

1. Soak the dried shiitake in 600 ml boiling water for 20 minutes. Drain over a jug and chop, reserving all the soaking liquid for the gravy. This version uses shiitake instead of porcini.
2. Use 13 g oil to soften the onion for 7 minutes; reserve 2 g to grease the foil. Add garlic, then mushrooms, cooking for 1 and 3 minutes respectively. Stir in 20 g passata and the flour, then the wine. Reduce briefly, add the soaking liquid, 5 g yeast extract and 5 g soy sauce, and simmer for 10 minutes. Strain and reserve both the gravy and solids.
3. Blend the reserved solids with the beans, paprika, remaining passata, yeast extract and soy sauce, 100 ml prepared stock and 160 ml water. Mix into the gluten with the dried thyme and onion powder. Knead for 8–10 minutes, shape into a log and wrap in the greased foil. Rest for 10 minutes while heating the oven to 180°C, or 160°C fan.
4. Put the wrapped seitan in a deep roasting tin and pour the remaining 500 ml prepared stock around it. Cover and bake for 30 minutes, turn and bake for 30 minutes more. Cool completely, then remove the foil. Discard the external cooking liquid.
5. Reserve one quarter of the 500 g pastry for decoration and roll out the rest to enclose the cold seitan. Spread the seitan with 20 g lingonberry compote, wrap in pastry and seal the edges. Place seam-side down on a lined tray. Decorate with the reserved pastry, brush with almond milk and chill for at least 30 minutes. Reserve 40 g compote for serving.
6. Heat the oven to 190°C, or 170°C fan. Brush with the remaining almond milk and bake for 60–70 minutes, until the pastry is golden and cooked through. Rest for 10 minutes. Reheat the reserved gravy, slice the Wellington into 6 portions and serve with the gravy and reserved lingonberry compote.