Vegan "Beef" Wellington

This dish is a plant-based dinner party showstopper, even your most  meat-loving friends will like this!

Here I used No Bull burgers and add 2 teaspoon of beetroots powder to get the colouring of meat. This dish will add the wow factor to your Christmas table!

Ingredients:

• 650g meaty vegan burger ( 3 packs)
• salt & ground pepper to taste
• 1 tbsp olive oil
• English mustard to brush the meat

For Mushroom Duxelles:

• 650g chestnut mushrooms, cleaned, halved
• 2 garlic clove, chopped
• 2 thyme sprigs, leaves pick off
• 100g cooked chestnuts

• 375g rolled ready-made puff pastry
• plant base milk + ½ tsp maple syrup

Method:

Preheat oven to 190º/170ºC for fan assist oven.

Mix all the burger patties and shape it into a thick sausage to make a fillet. Wrap in cling film and place in the fridge to firm up.

Put the mushrooms, chestnuts, garlic and a pinch of salt into a food processor and blend to a paste.

Heat a large frying pan, add the mushroom paste and a few thyme leaves. Cook over high heat, stirring every now and then. The paste needs to dried out otherwise you will have a soggy pastry. Leave the mushroom paste to cool on a plate.

Heat olive oil in a large frying pan over a high heat. Remove the cling film from the meat fillet. Sear the outside all over until evenly browned. Transfer to a plate and brush all over with mustard, then set aside.

Roll out a large piece of cling film and spread the mushroom mix on top. Lay the fillet at the edge pf the mushroom layer. Tightly roll over the fillet into a sausage shape. Twist the ends of the cling film so it holds tightly together, then refrigerate for 30 minutes to firm up. 

Roll out the puff pastry. Unwrap the fillet from the cling film and place on the edge of the pastry. Roll the pastry around the fillet and then press the edges to seal. Pinch the pastry at the ends to seal and trim off any excess. Wrap the wellington tightly in a cling film and chill for another 15 minutes, or overnight.

Remove the cling film and decorate the pastry with the off-cuts if you like. Glaze the wellington all over with the plant-based milk and maple syrup mixture. Place on a baking tray and bake for about 45 minutes. Serve with sides of roast veggies and delicious gravy