5 December 2023

Tempeh & Mushroom Wellington Roast with Vegetable Gravy

The perfect Christmas centrepiece parcel; mixed mushroom mince combined with crumbled tempeh in fresh, fragrant herbs and rich umami flavourings, wrapped in golden, flaky puffed pastry. Pair with my homemade Vegetable Gravy made using a base from peel and scraps, meaning absolutely nothing goes to waste...

SERVES: 4-6 PEOPLE          |         PREP TIME:  30 minutes      |          COOK TIME:   30 MINS



2 tbsp olive oil
1 white onion, finely chopped
3 cloves garlic, minced
1 small leek, outer layer removed and finely chopped
150g chestnut mushrooms
2 sprigs fresh rosemary, roughly chopped 
1 tbsp miso paste
1/4 cup chickpea flour 

3 tbsp sugar free cranberry sauce
320g vegan-friendly ready rolled puff pastry sheet

4 cups water (or water leftover from boiling vegetables)
1 cup vegetable scraps 
1 tbsp olive oil
1 red onion, sliced
3 cloves garlic, very finely minced
2 sprigs rosemary
2 sprigs thyme
1 tbsp miso paste 
1 bay leaf
Black pepper
2 tbsp plain flour


1. Make the Tempeh & Mushroom Wellington Roast first by heating the oil in a pan. Fry off the onion, garlic and leek together until soft.

2. Add the chestnut mushrooms to a food processor and pulse into a chunky mince. Add the mushroom mince to the pan and cook down until they begin to reduce.

3. Add the dried mixed mushrooms to the food processor and blitz it into chunky crumbs. Add the dried mushroom crumbs to the pan. Next break the tempeh into the food processor and pulse down into a mince, then add to the pan too.

4. Add the dried sage, parsley, thyme, fresh rosemary leaves, nutmeg, crumbled stock cube, soy sauce, vegan Worcester, miso paste, tomato puree, salt and pepper, and mix through to combine, cooking it off for another 10 minutes.

5. Add the tempeh and mushroom mince mixture to a mixing bowl. Add in the panko breadcrumbs and chickpea flour, then mix to fully combine. Tip the mixture out onto a flat surface and form into a log by pressing it together tightly. Transfer onto a plate, cover and set in the fridge for one hour.

6. Remove the puff pastry sheet from the fridge 10 minutes prior, then unwrap and trim into a large rectangle that's large enough to wrap over the tempeh and mushroom mince log. Place the log in the centre of the puff pastry and brush all over with the cranberry sauce.

7. Score strips into the pastry, either side of the log. Combine the milk, maple syrup and oil together in a bowl, then lightly brush it over the strips. Take it in turns to lift one strip over the log, followed by a strip on the opposite side to form a lattice on effect. Brush the pastry again with the milk mixture, then place on a lined baking tray and in a pre-heated oven at 180 degrees celsius for 25-30 minutes until flaky and golden.

8. For the Vegetable Gravy, place the water in a pan along with the vegetable peel and scraps. Gently boil for 20 minutes, stirring occasionally. Remove the scraps from the pan - these can still be used for a soup base, vegetable fritters or in Bubble & Squeak - and transfer the liquid to a jug.

9. Add the oil into the pan along with the red onion and garlic. Fry the onion and garlic down until soft, then add in the rosemary and thyme. Add in the tomato paste, miso paste, soy sauce, vegan Worcester, balsamic, bay leaf, crumbled stock cube and black pepper. Mix through to combine, then sprinkle in the flour and stir to coat everything well. 

10. Increase the heat then carefully pour the vegetable stock liquid back into the pan, stirring meanwhile until the gravy begins to thicken. Simmer, on a low to medium heat, stirring occasionally until rich, thick and glossy, then remove the rosemary, thyme and bay leaf before serving.

11. Serve the Vegetable Gravy poured over the Tempeh and Mushroom Wellington Roast alongside all of the traditional Christmas dinner trimmings - enjoy! 

Blogger Template Created by pipdig