Completely vegan, and beef free, this holiday Wellington stuffed with meaty mushrooms, walnuts and spices is the best center pieces to any holiday dinner!
1 package of extra firm tofu
1 tbsp vegan butter
1 large diced yellow onion
8 cloves minced garlic
3 cups finely chopped baby Bella mushrooms (or sub cremini)
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh thyme
1 tsp sea salt
1/2 tsp black pepper
1 cup finely chopped walnuts
2 tsp tomato paste
2 tsp yellow miso paste
1 tbsp low sodium soy sauce or Tamari
1/4 cup panko bread crumbs
1/4 cup all purpose flour
1 tbsp extra virgin olive oil
3 large trimmed portobello caps
1 sheet thawed vegan puff pastry
2 tbsp plain unsweetened non dairy milk
Serve hot with your favorite holiday sides or vegan gravy!
Start by pressing your tofu to release as much of the water as you can. I do this with either a tofu press, or you can cut your tofu block in half, place down on a layer of paper towels, place another layer of paper towels on top. Then, using heavy books or a cast iron skillet, place on top of the tofu to weigh it down. Let sit for about 30-40 minutes.
Then, prepare the rest of your mushroom filling by adding 1 tbsp vegan butter to large skillet and heat on medium high. Add your diced onions and cook for about 5 minutes, until soft. Then, add your minced garlic and chopped mushrooms. Cook until the mushrooms begin to soften.
Next, add your rosemary, thyme, sea salt and pepper. Continue to cook until all of the liquid from the mushrooms has evaporated.
Then, remove from heat and let cool. You can do this by adding the mushroom mixture to a bowl and placing in the fridge.
While your mushrooms are cooling, add your chopped walnuts to the same pan, heat on medium and cook for about 2-3 minutes, stirring often to prevent burning.
Once toasted, remove from the pan and add it to your chilling mushroom mixture.
While your filling continues to chill, cook your portobello caps. To the same pan you have been working with, add 1 tbsp extra virgin olive oil. Heat again on medium high.
Once your olive oil is hot, add your portobello caps top side down and sear. When this side has browned, flip and sear on the other side. Pay close attention to prevent burning.
Then, remove from the pan on top of a paper towel to soak up liquid.
While your portobello caps cool down, remove your mushroom filling from the fridge and place in a food processor.
Add your pressed tofu, tomato paste, miso paste and soy sauce to the top of the mushroom filling in the food processor. Process until mixture is mostly smooth and fully combined, scraping down the sides as needed.
When the filling is done processing, add your bread crumbs and flour, stir until fully combined and mixture resembles a cookie dough. It should stick together when pressed.
If the mixture is still warm, place in the fridge to allow further cooling, this will help the mixture stick together.
Then, preheat your oven to 350 degrees Fahrenheit.
When the mushroom filling is complete, line a baking sheet with parchment paper. Add 1/2 of your mushroom filling to the baking sheet and form into a loaf shape, leaving a about 1 inch up on each side to create a well for the portobello mushrooms.
Then, line your 3 portobello mushroom caps down the center. Place the other half of the mushroom filling on top and press together to form a loaf shaped log, about 8-9 inches long.
Place this loaf into the oven and bake for about 30-35 minutes, or until mixure is firm. When done baking, remove from the oven and allow to cool completely.
While your loaf cools, remove your puff pastry from the freezer and allow to thaw. Remove from packaging and allow it to come to room temperature. This should take between 30-40 minutes.
When your loaf has cooled and your pastry sheet has thawed, place a sprinkle of flour down on a clean surface. Place your pastry on top and roll out using a rolling pin to a 10in x 14in rectangle.
Place your mushroom loaf into the center of the puff pastry sheet. Then, using a knife, cut strips down either side of the loaf, about 1in strips. You should have about 10 strips on each side.
Then, wrap your strips across the top of the mushroom loaf in a braided pattern. One strip on top of the other moving down ward diagonally. Seal in the top and bottom of the loaf.
Next, brush on a few tbsp of non dairy milk on top of the puff pastry.
Then, place your Wellington into the fridge to allow the pastry to cool once more before baking, about 20 minutes.
Once cooled, remove from the fridge and place in the oven. Bake for 30 minutes at 350. Then, bake for an additional 10 minutes at 425 degrees or until the puff pastry is golden brown.
Allow the Wellington to cool slightly before serving, about 5-10 minutes. Then, slice using a bread knife.