High Protein Vegan “Beef” Wellington
Course: Breakfast7-8
servings10
minutes1
hour5
minutes1
hour25
minutesNutrition Information per 245g of serving without gravy:
Calories: 481, Protein: 23.4g, Carbs: 46.5g, Fat: 22.6g
Ingredients
150g Dry TVP
1 large carrot
2 medium size celery stalk
1 large onion
350g raw cremini mushrooms
6-7 minced garlic cloves
2 tbsp chopped Fresh Sage
1.5 tsp vegan “Beef” bouillon to hydrate TVP
2.5 cups of hot water to hydrate TVP
2.5 tbsp tomato paste
1.5 tsp dried Thyme
1.5 tsp smoked paprika
1 tsp chili flakes (+/-)
2 tbsp low sodium Tamari
2 tbsp vegan Worcestershire sauce
*50g raw walnuts (optional, for extra crunch or use roasted chestnuts)
20g nutritional yeast
30g Panko bread crumbs (can use gluten free)
Salt per taste
1 tsp extra virgin olive oil
2 sheets of Vegan Puff pastry
7-8 sprays of Avocado oil to spray on top of puff pastry
- Mushroom Gravy
300g raw cremini mushroom
1 medium size onion
2 cloves of garlic minced
1/2 tsp thyme
1.5 tbsp corn starch (+/-)
1 tbsp vegan beef bouillon
1 liter of hot water mixed with 1 tbsp vegan beef bouillon
salt per taste
Directions
- Chop up all the veggies, onion and mince garlic. Keep aside. Finely chop raw walnuts, keep aside. Chop fresh sage and keep aside. Rehydrate TVP by adding to a bowl with hot water and 1.5 tsp vegan beef bouillon. Set aside.
- Keep your puff pastry out of the freezer and leave it on the counter top for at least half an hour before rolling out.
- Begin by sautéing onion with 1 tsp of extra virgin olive oil in a large skillet. Sauté till brown. Add minced garlic and sauté for another 30-60 seconds.
- Add chopped celery, carrots and mushrooms. Cook till water is evaporated from the veggies. Add all the seasonings and tvp. Cook for about 5 minutes. Towards the end add chopped walnuts, nutritional yeast and breadcrumbs. Mix well and cook for about 2 minutes. Turn off the stove and keep aside.
- Pre-heat oven to 375 F. Lay out puff pastry on the counter top and roll it out with rolling pin to stretch it out. On a line baking tray lay the bottom layer of the puff pastry and add the tvp mixture and form it into a log shape tightly. Add top layer of the puff pastry and close off all the edges. Feel free to cut the excess dough of the puff pastry. Carefully flip over the log, and close of all the edges at the bottom. Flip back on straight. Score the puff pastry diagonally. Add few sprays of Avo oil on top and spread evenly. Bake at 375F for 30-35 minutes. Feel free to broil for 5 minutes at the end to brown the top.
- After 35 minutes, remove from the oven. Let cool for at least 10 minutes before slicing. Feel free to serve with my mushroom vegan gravy or any other vegan gravy of your choice.
- Watch my linked YouTube video for all the details including the gravy. Please leave me a review if you make this dish!
Recipe Video
Notes
- *Feel free to omit walnuts to decrease overall Fat calories. 50g of walnuts has 333 calories, 8.3g of protein and 31.7g of Fat.
- If you don’t care about the calorie content, I highly recommend walnuts for extra crunch or use roasted/diced chestnuts!