Next Level Vegan Wellington With Gravy Recipes

Steps:

• Tip the dried mushrooms into a heatproof bowl and cover with boiling water from the kettle. Leave to soak for 15-20 mins, then strain over a jug, pressing the mushrooms against the sieve with a wooden spoon to squeeze out all the liquid - you'll need 500ml liquid, so top up with water if needed. Chop the mushrooms.
• Heat the oil in a shallow pan over a medium heat, and cook the onions for 7 mins until starting to turn golden. Add the garlic and cook for 1 min more, then the chopped mushrooms. Reduce the heat to low and cook for another 3 mins. Stir in half the tomato purée and the flour, and cook for 2 mins until a sticky paste forms. Pour in the wine and bubble for 2 mins until you have a gloopy paste, then the mushroom soaking liquid. Stir in 2 tbsp bouillon powder, half the yeast extract and half the soy sauce. Season, stir well and bring to the boil, then simmer for 10 mins. You should have a deeply flavoured gravy. Strain into a jug and set aside.
• Tip the strained mushroom and onion mixture into a blender along with the paprika, black beans and the liquid from the can, the remaining tomato purée, 1 tbsp bouillon powder, the rest of the soy sauce and yeast extract and 100ml water. Blitz to a paste and set aside. Put the wheat gluten in a bowl and season well, then mix in the thyme leaves and onion granules. Tip the veg paste into the wheat gluten mixture, and bring everything together using your hands. Knead for 8-10 mins until rubbery, then shape into a 8 x 20cm sausage. Season. Wrap in an oiled sheet of foil and rest for 10 mins. Heat the oven to 180C/160C fan/gas 4.
• Put the wrapped sausage in a deep roasting tin. Dissolve the remaining bouillon powder in 500ml water, and pour into the tin around the sausage. Cover the tin with foil and roast for 30 mins, then flip the sausage over and roast for 30 mins more. Remove from the oven and leave, covered in the tin, until completely cooled. Will keep chilled for up to two days.
• Cut off a quarter of the pastry and set aside. Roll the rest out into a rectangle large enough to wrap the sausage. Remove the sausage from the foil and brush all over with the cranberry sauce, then place it along one of the long edges of the pastry rectangle. Fold the shorter edges over the ends of the sausage, then roll the pastry up to enclose it. Put, seam-side down, on a baking tray lined with baking parchment. Roll out the reserved pastry until large enough to cover the top of the wellington. Stamp out circles using a small round cutter and drape over the wellington, tucking it under at the edges. Brush the wellington all over with some almond milk. Chill for at least 30 mins, or up to 24 hrs.
• Heat the oven to 190C/170C fan/gas 6. Brush the wellington with more milk and sprinkle with thyme and sea salt. Bake for 1 hr-1 hr 10 mins until golden and puffed up. Rest for 10 mins. Meanwhile, warm the gravy over a low heat. Carve the wellington into chunky slices. Serve with gravy and cranberry sauce.

Steps:

• Make the Wellington: Preheat the oven to 350˚ F. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the onion to coat. Spread evenly in the pan, reduce the heat to low and cook, stirring occasionally, until caramelized, 12 to 20 minutes. Set aside.
• Spread the butternut squash on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and gently toss to coat. Sprinkle with salt and lay 5 thyme sprigs on top. Bake until the squash is tender and starting to caramelize, about 15 minutes.
• Gently pull apart the maitake mushrooms into small pieces and place in a medium bowl. Add 2 tablespoons olive oil, season with salt and gently toss to coat. Spread in an even layer on a separate parchment-lined baking sheet. Top with 5 thyme sprigs and 5 rosemary sprigs and bake 15 minutes. When the vegetables are cool to the touch, gently remove the herb sprigs and discard.
• Toast the hazelnuts on a separate baking sheet until fragrant, 5 to 8 minutes. (Be careful not to burn the nuts.)
• Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add the garlic and cook, stirring, until softened. Add the spinach, season with salt and cook, stirring frequently, until wilted, 3 to 4 minutes. Let cool slightly, then gently squeeze out any liquid over the sink.
• In the same skillet, heat the remaining 1 teaspoon olive oil over medium heat. Add the portobello mushroom caps and sauté until they soften and release their liquid, 7 to 8 minutes. Transfer to paper towels to drain. Gently press to remove any excess liquid.
• Chop the leaves from the remaining 2 thyme sprigs and 2 rosemary sprigs. In a medium bowl, mix the caramelized onions, butternut squash, spinach, hazelnuts, maitakes, chopped herbs and 1 teaspoon each salt and pepper. Mix well with a spoon or your hands.
• Preheat the oven to 400˚ F. Unfold the puff pastry on the counter. Spread the vegetable mixture on the pastry in an even layer, leaving a 2-inch border on one short side. (You will have some of the vegetable mixture left over.) On the short side opposite the clean border, arrange the portobello caps dome-side up in a line, about 2 inches in from the edge, overlapping if necessary. Top the mushrooms with the rest of the vegetable mixture.
• Gently roll up the puff pastry tightly, starting at the side with the portobellos and pushing in any filling that falls out. Place seam-side down on a parchment-lined baking sheet. Gently score a crosshatch pattern into the top of the pastry with a sharp knife; brush with the vegan egg wash. Bake until golden brown, 15 to 20 minutes.
• Meanwhile, make the gravy: Heat the olive oil in a medium saucepan over medium heat. Add the shallots, reduce the heat to medium low and cook, stirring, until they start to caramelize, 8 to 10 minutes. Stir in the flour and cook, stirring, until light golden brown, about 4 minutes. Slowly add the vegetable stock and red wine, whisking constantly so that no lumps remain. Increase the heat to medium high and cook, stirring, until the gravy thickens, 2 to 3 minutes. Add the tamari and sugar and season with salt and pepper. Slice the Wellington and serve with the gravy.