A vegan spin on the classic beef wellington. The reason for choosing mushrooms here is their texture- they're chewy and flavorful enough to hold the name wellington! It will be the perfect festive dish, crunchy and rich.
Image Source:
The Fit Stitch
Method of preparing the pastry:
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Preheat oven to 400°F. Line a baking sheet with parchment.
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Sauté the onion and garlic for 5 minutes. Add the herbs, salt, and pepper, and stir constantly for 2 more minutes.
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Add the mushrooms and cook until soft. Add the spinach, liquid smoke and soy sauce for 5 more minutes.
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Add the tofu, garlic powder, and 1 tbsp water to the blender. Mix until smooth, add to the pan with the mushrooms and cook everything together for 3 minutes.
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Remove from heat and let cool. Lay the puff pastry sheet on a the prepared baking sheet and stack the mushroom mixture in the middle. Fold the dough over it so the mushrooms are fully enclosed.
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Use a knife to score the dough (make diagonal slits but don't cut all the way through). Brush with olive oil, bake for 20 minutes and let cool 10 before serving.
Source: The Fit Stitch
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