Vegan Wellington Recipe

A Vegan Wellington is a perfect centerpiece for any festive occasion, offering a delicious, plant-based alternative to traditional meat roasts. Packed with mushrooms, lentils, and other plant-based ingredients, this dish is both flavourful and satisfying. Here’s a simple recipe to make your own:

Ingredients:

• 1 sheet puff pastry (ensure it’s vegan)
• 1 cup cooked lentils (brown or green)
• 1 cup mushrooms (chopped)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1/4 cup cooked quinoa (optional, for added texture)
• 1/4 cup walnuts (chopped)
• 2 tbsp tomato paste
• 1 tbsp soy sauce or tamari
• 1 tsp thyme
• 1/2 tsp rosemary
• 1/4 tsp ground black pepper
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• Vegan egg wash (made with plant-based milk or aquafaba)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the filling: Heat olive oil in a pan over medium heat. Sauté the onions, garlic, and mushrooms until soft and browned, about 7 minutes. Add the cooked lentils, quinoa, walnuts, tomato paste, soy sauce, thyme, rosemary, and black pepper. Stir well and cook for another 3-5 minutes until everything is well combined and heated through.
3. Prepare the pastry: Roll out the puff pastry on a baking sheet lined with parchment paper. Brush the center of the pastry with Dijon mustard.
4. Assemble the Wellington: Spoon the lentil-mushroom mixture onto the center of the pastry. Fold the sides of the pastry over the filling and roll it up tightly to form a log. Use a fork to press the edges together.
5. Bake: Brush the top of the Wellington with the vegan egg wash. Place it in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crisp.
6. Serve: Let the Wellington cool for 5-10 minutes before slicing. Serve with a vegan gravy or cranberry sauce.

Plant-Based “Turkey” Recipe

For a plant-based turkey alternative, this recipe uses tofu and seitan to create a flavourful, meat-like texture, perfect for your holiday feast.

Ingredients:

• 1 block extra firm tofu (pressed and drained)
• 1 cup vital wheat gluten (for seitan)
• 1/4 cup nutritional yeast
• 1/2 cup vegetable broth (plus extra for steaming)
• 2 tbsp soy sauce
• 1 tsp sage
• 1/2 tsp thyme
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup breadcrumbs (optional, for added texture)

Instructions:

1. Prepare the tofu: Preheat your oven to 375°F (190°C). Press the tofu to remove excess moisture and cut it into small cubes.
2. Make the seitan: In a food processor, combine vital wheat gluten, nutritional yeast, vegetable broth, soy sauce, sage, thyme, garlic powder, onion powder, and olive oil. Pulse until the mixture forms a dough.
3. Combine tofu and seitan: Mix the tofu cubes with the seitan dough, then shape the mixture into a loaf or “turkey” shape.
4. Steam the “turkey”: Place the shaped tofu-seitan mixture in a steamer basket over simmering water. Cover and steam for 30 minutes, checking occasionally to ensure the “turkey” is firm and cooked through.
5. Bake the “turkey”: Transfer the steamed loaf to a baking dish. Brush with olive oil and lemon juice, then bake for 25-30 minutes, basting with vegetable broth to keep it moist.
6. Serve: Slice and serve with vegan gravy and your favourite festive sides.

Both of these recipes offer a delicious way to enjoy the flavors of Christmas without the meat. The Vegan Wellington is hearty and satisfying, while the Plant-Based “Turkey” provides the traditional roast experience in a compassionate, plant-based form.

By choosing these recipes, you can enjoy in festive meals that are kinder to animals and the planet, helping you embrace the growing trend of plant-based living this holiday season.

For more festive recipes and tips on plant-based living, visit Veganisus.