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Wild Mushroom, Pumpkin and Smoked Tofu Wellington and Cranberry Sauce
For the wellington:
225g long grain brown rice
50g vegan butter or margarine
65g walnuts, finely chopped
150g smoked tofu, cut into small 1/2 cm cubes
30ml Kecap Manis Sweet Soy Sauce
1 tsp yeast flakes
1 sheet vegan puff pastry, ready rolled
soy milk to brush the pastry
1 tbsp hemp seeds
75g leeks, trimmed, finely diced
250g pumpkin, skin removed, cut into small 1/2 cm cubes
1 tsp freshly chopped oregano
3 tbsp chopped fresh coriander
250g mixed mushrooms (brown chestnut, portobello, shiitake, oyster)
fresh white breadcrumbs to bind if necessary
For the cranberry sauce:
100g light muscovado sugar
100ml red wine vinegar
300ml vegan gravy
200ml vegan port wine
100g fresh cranberries (dried or frozen are also fine)
4 tbsp cranberry jelly
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To make the Wellington filling, cook the rice in a pan of boiling salted water for about 20 minutes, or until tender. Drain well and cool.
Coarsely chop the mushrooms.
Heat the margarine in a large frying pan, add the leeks and cook for 1-2 minutes, before adding the mushrooms and smoked tofu.
Cook for 8-10 minutes or until quite tender and all the excess moisture has been driven off.
Add the pumpkin, walnuts, oregano, soy sauce and yeast flakes.
Finally add the cooked rice, cook for 5 minutes and season well with sea salt and black pepper. Transfer to a bowl, add the coriander, mix well and leave to cool.
Ensure the mix is tight and firm. If not add a few breadcrumbs to bind it more.
Preheat oven to 220°C/430°F.
Roll out the pastry into a 30cm/12″ square.
Arrange the rice mixture down the centre to form a block about 13cm/5″ wide.
Brush the exterior of the filled pastry with some soy milk, then tuck in both ends towards the centre. Roll over the two longer sides to the centre, then overlap one over the other.
Now flip the pastry roll over so the seam is on the bottom. Place on a grease-proof lined baking tray. Brush liberally all over with soy milk and finally scatter generously with the hemp seeds.
Ideally rest the prepared wellington in a fridge for 1 hour before baking.
Bake for 25-30 minutes until golden, rest for 5 minutes before serving.
To serve, cut into slices and place onto vegetables of your choice accompanied with the cranberry sauce.
To make the cranberry sauce place the sugar and vinegar in a pan and bring slowly to the boil. Raise the heat and cook to form a light amber caramel.
Pour in the port wine and cook for 1 minute before adding in the prepared vegan gravy.
Simmer for 5 minutes, then whisk in the cranberry jelly until fully dissolved.
Add the cranberries, simmer for a further 5 minutes or until the cranberries are soft