This delicious vegan "beef" wellington will turn heads on the dinner table. Even the meat eaters will ask for a piece and then the recipe. I call this dish "Jack Worthington", because I made the fillet using "jackfruit". Enjoy the recipe, and tag me on Instagram if you make it, so I can thank you properly.
JACK WORTHINGTON
INGREDIENTS
- 160 gms carrots (diced in 2 cms discs)
- 160 gms button mushrooms (whole)
- 160 gms onion (roughly diced in 3-4 cms cubes)
- 2 cans young jackfruit (drained)
- 2 tsp mustard powder
- 2 tsp onion powder
- 2 tsp paprika (smoked/sweet)
- 2 tbsp soy sauce
- Spray Oil
METHOD
- Preheat the oven on 180C/350F
- Line a baking tray with aluminium foil and spray some oil. Place all the vegetables, sprinkle the spices on top and drizzle the soy sauce.
- Bake for 30-35 minutes or until there is all the excess liquid is dried up. Keep aside and let them cool. Turn the heat up to 190C/375F, and leave the oven on, we will need it later.
- Once the vegetables are cooled, blend using a food processor and keep aside.
REMAINING INGREDIENTS
- 120 gms rolled oats
- 200 gms walnuts
- 2 tbsp nutritional yeast
- 2 tbsp rice crumbs/ gluten free breadcrumbs
METHOD
- Blend all the above ingredients using a food processor.
- Add in the blended vegetables, Mix well using hands or wooden spoon.*
- Shape the mixture into a thick sausage, roll in cling wrap and leave it in the fridge for 30 min- 1 hour to firm up.
MUSHROOM DUXELLES
- 500 gms mushrooms
- 1 cup fresh parsley
- 3 tbsp rice crumbs/gluten free bread crumbs
- 1 1/2 tbsp dijon mustard
METHOD:
- Put mushrooms, and parsley, in a food processor and blend until finely chopped.
- Heat up a large and deep frying pan, and cook the mixture on high heat for 6-7 min.
- Stir through the bread crumbs and mustard, and cook until there is no moisture.
- Spread the mixture on a plate and let it cool.
- Roll out a large piece of cling wrap and spread the mixture in an even thin layer.
- Lay the fillet at the edge of the mushroom layer. Tightly, roll it over the fillet into a sausage shape. Twist the ends of the cling film so it holds tightly together. Refrigerate for 15-20 minutes.
ASSEMBLING:
- 340 gms puff pastry (approx. 2 sheets)
- Plant milk to brush
- Flour to dust
METHOD:
- Dust a clean surface with some flour. Join the puff pastry sheets from edge to edge to form a rectangle and gently roll out couple of times. Make sure the crease where the edges are joined, is gone.
- Unwrap the fillet from earlier and place it on the edge of the pastry. Roll the pastry around the fillet and seal the edges by pinching them.
COOKING:
- Lightly brush the worthington with plant milk. Place it on a baking tray and bake for 45-55 minutes or until golden brown.
- Serve with vegan gravy and veggies.