Ingredients

The following ingredients have 4 Servings
  • 8oz tempeh
  • 3 cups boiling water
  • 8oz button mushrooms, finely chopped
  • 2 tbsp olive oil, divided
  • 1 shallot, diced small
  • 1/2 tsp dry thyme
  • 1/2 tsp dry rosemary
  • 1/2 tsp dry marjoram (optional)
  • 1/8 tsp black pepper
  • 1/4 tsp salt
  • 1/3 cup light beer ( you can also use your favorite red or white wine)
  • 4 tsp whole grain mustard, divided
  • 1 sheet vegan puff pastry, thawed
  • Mushroom Gravy or Beer And Sweet Onion Gravy

Instruction

  • Cut the tempeh into 4 equal pieces. Place them in heatproof bowl, pour boiling water over them, cover the bowl with a plate and let it sit until ready to use
  • In the meantime, prepare the mushrooms. Heat one tablespoon of olive oil in a large nonstick skillet. Add the diced shallot and cook over medium heat for 1-2 minutes, until translucent. Add the mushrooms, thyme, rosemary, and marjoram (if using) and continue cooking for 5 minutes, stirring often.
  • Add salt and pepper and cook for 1 more minute. Add beer and cook until dry, 3-4 minutes. Set aside until ready to use
  • Carefully remove the tempeh pieces from the water and pat dry them with a paper towel or a clean towel. Season each piece with salt and black pepper to taste (seasoning here is optional)
  • Heat one tablespoon of olive oil in the same skillet you used for the mushrooms. Sear the tempeh pieces over medium heat, about 2 minutes per side (keep an eye on them to ensure they don't burn). Let them cool until safe enough to handle.
  • Preheat the oven to 400F. Line a baking sheet with parchment paper or aluminum foil coated with cooking spray
  • Unfold the sheet of puff pastry on a lightly floured surface and stretch it out slightly using a rolling pin. Cut it into 4 equal rectangular pieces
  • To assemble the Wellington, place a piece of tempeh in the center of each pastry piece. Spread one teaspoon of mustard over each piece, top with mushroom mixture and fold in all 4 sides (see picture above). Make a couple of slits on the top and carefully transfer each piece to the lined baking sheet
  • When ready to serve, bake in between the top and middle rack for 25 minutes, occasionally checking to make sure the bottom doesn't burn. 
  • Serve with your gravy of choice (Mushroom Gravy or Beer And Sweet Onion Gravy) or with cranberry sauce.