Tempeh & Mushroom Wellington

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

#ProtempehVeganuary