Beef Wellington Vegan Style
by COLETTE PIENAAR
Here is a recipe for an alternative to a favourite meal, Beef Wellington. This is a vegan recipe and is absolutely delicious.
Delicious served with roast veggies and a vegetable based gravy.
For the filling you will need the following: (Recipe makes 4 pies)
1 Onion finely chopped
2 Cloves of garlic finely chopped
4 Large Portobello Mushrooms finely chopped
Add a tablespoon of oil to a frying pan, I use olive oil or coconut oil depending on what I have. Heat the oil and add chopped onion and garlic. Cook until soft and brown. Add the mushrooms and simmer for a few minutes until cooked. Remove from the heat and set aside.
2 Packs of Vegi Deli Chicken Style Pieces
1 bag raw Kale, washed
2 boxes of Just Roll pastry
50ml Soya milk for coating pastry
Herbs and spices to taste
To finish the recipe take the chicken style pieces and dust them in corn flour mixed herbs, salt & pepper. Pop a pan onto the cooker with a drizzle of olive oil and heat. Once it’s ready add the chicken style pieces to the hot pan and cook until the pieces brown. Add the mushroom mix and heat through. Add the kale and gently mix the ingredients together. Allow to cool and prepare the pastry.
I find it really convenient to buy a ready made pastry but fresh is always best so if you have time make your own. V simple to do 🙂 Use a side plate to cut out the rounded shape, then place the cooked chicken, mushroom & kale mix onto one side and fold the pastry, then brush the inside edge and fold the other 1/2 over, pressing down with your fingers to seal the edges well.
I like to give it all a quick brush with soya milk, prick the top with a fork and then pop into a preheated oven to 200 degrees for 20-25 mins or until brown.
Allow the pies to cool and serve with veggies or salad and a dressing of your choice.