Tofu Beet Wellington
Ingredients
- Tofu Beet Wellington
- 1/2 onion, finely diced
- 3 garlic cloves, finely diced
- 1 small carrot, chopped
- 1 celery stalk chopped
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/4 cup red wine
- 1/2 cup (60g) chopped pecans or sunflower seeds
- 2 tsp dijon mustard
- 2 cup (400g) diced cooked beetroot
- 1 tofu firm
- 1 tsp smoked paprika
- 1/4 tsp white pepper
- 4 tbsp nutrional yeast
- 1 tsp dark miso paste
- 3 tbsp tapioca starch
- 8 tbsp bread crumbs
- Mushroom Filling
- 8 oz (225 g) chopped mushrooms
- 1/2 tsp smoked paprika
- 2 tbsp nutritional yeast
- 1/2 tsp nutmeg
- 2 tsp majoram, dried
- 1 tsp onion powder, garlic
- Extra
- 1 sheet vegan puff pastry or the wfpb alternative of my pot pie
- 1 tbsp soy (or other plant) milk, to glaze
- coarse sea salt, sesame seeds or poppy seeds, to garnish (optional)
Preparation
First fry the onions, garlic, carrots and celery in a pan. Always use some water. When the onions are golden brown, deglaze the onions with red wine. If you do not use red wine. Add the balsamic, later
Now put all ingredients for the
In the meantime, you can fry the chopped mushrooms in another pan and add the remaining ingredients and season to taste
Now take out the puff pastry out of the fridge and spread some of the mushrooms on the puff pastry, on the mushrooms you put the oval-shaped tofu roast (it is really soft, but its get firmer when baked) and surround the roast with the remaining mushrooms. Now put the puff pastry around the filling so that the filling is completely closed
Full Recipe on veeatcookbake.com