This stunning dish delivers rich umami from tempeh and mushrooms, wrapped in golden, crispy puff pastry. The perfect Veganuary dinner party centrepiece that wows vegans and flexitarians alike!
Author: Amalia Sudijono, Protempeh Co-Founder
Marinated Tempeh Wellington
For the Marinated Tempeh
Ingredients
300g Protempeh organic tempeh block
1 onion, minced
4 garlic cloves, minced
1 tbsp salt
2 tbsp sugar
3 cups water
Instructions
Cut 300g Protempeh into large chunks. Simmer in pot with minced onion, garlic, salt, sugar and water for 15-30 min until infused.
Drain, pat dry, then mince finely. Set aside.
For the Duxelles Filling
Ingredients
400g mushrooms
2 onions
2 celery stalks
2 carrots
3 garlic cloves, minced
2 tbsp olive oil
1 tsp salt
1 tbsp soy sauce
1 tsp sugar
Thyme (to taste)
Instructions
Roughly mince 400g mushrooms in food processor (chunky texture). Fry 8-10 min until dry. Set aside.
Mince 2 onions, 2 celery stalks, 2 carrots in food processor. Fry in olive oil until soft. Add 3 minced garlic cloves, fry 1 min.
Stir in tempeh mince and cooked mushrooms. Add salt, soy sauce, sugar and thyme. Mix 2 min until blended. Cool completely.
To Assemble & Bake
Ingredients
320g ready-rolled puff pastry (plant-based)
2 tbsp plant milk (for glaze)
Instructions
Unroll pastry on floured surface, cut in half. Spread filling evenly on one half.
Top with second pastry half. Seal edges with fork. Brush with plant milk, score top. Chill 20 min.
Bake at 200°C/180°C fan, 35-40 min until golden. Rest 10 min.
To Serve Slice and serve with gravy and roasted veg.
19g protein/serving
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