Vegetable Wellington

Wellingtons are a popular pastry style that surrounds typically beef with mushroom duxelles, this variation, however, uses a flavorsome combination of vegetables and tofu.

Every element of the dish is cooked from scratch including the mushroom duxelles, wellington, and mushroom gravy. Taking care to cut the vegetables into consistent sizes helps create a glamorous crosssection when served.

Although the many ingredients can create a delightful flavor, this is boosted with the use of a barbecue rub during the various steps to add an additional depth of flavor.

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This dish is easier to prepare when all the ingredient preparation is done up-front ready to be assembles in one smooth process.

Frying the tofu before adding to the Wellington helps add additional flavor and texture.

Taking time with placing the ingredients onto the pasty means it will have a better presentation when sliced to serve.

The duxelle mushrooms is one of the key ingredients both for flavor and binding the dish together.

The vegetable wellingtion provides a glamorous crosssection when cut exposing the carefully prepared vegetables within.

Vegetable Wellington Recipe

Harry Soo

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reviews

This recipe is sponsored by Slap Yo’ Daddy.

A flavorsome non-meat option fresh vegetables are baked in a pastry with mushrooms and topped with homemade gravy.

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Preparation 30 minutes minutes

Cook 40 minutes minutes

Ready in 1 hour hour 10 minutes minutes

Servings 6

CourseMain Dish

InfluenceEuropean

DifficultySeasoned

MethodBake

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Ingredients

Duxelle Mushrooms

• 1/2 stick unsalted butter
• 2 tablespoons finely chopped shallots
• 4 cups mushrooms
• 1/2 cup white wine or vegetable stock
• 1 teaspoon Slap Yo’ Daddy "Love Me Tender" All Purpose Rub

Wellington

• 12 oz firm tofu
• 1 handful asparagus
• 2 tablespoons vegetable oil
• 1 handful green beans
• 2 medium carrots cut into strips
• 1 zucchini cut into strips
• 2 packages dough
• 1 tablespoon Slap Yo’ Daddy "Love Me Tender" All Purpose Rub
• 2 eggs beaten
• flour

Smoked Vegetable Stock

• 1/2 onion diced
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1 cup sliced mushrooms
• 1 dash oil
• 1 teaspoon Slap Yo’ Daddy "Love Me Tender" All Purpose Rub
• 4 cups water
• 1 teaspoon thyme

Mushroom Gravy

• 2 tablespoons cornstarch (cornflour)
• 1/2 cup water

Equipment

• camp oven

Directions

Duxelle Mushrooms

• Melt the butter in a skillet then add the shallots and sauté until translucent.
• Add the chopped mushrooms then cook until the mixture starts to turn brown while stirring constantly to prevent it from burning.
• Add the wine and continue to cook to reduce the mixture so most of the liquid has evaporated.
• Season to taste with an all-purpose rub. The mixture should feel wet and pasty. Set aside.

Tofu Wellington

• Preheat the camp oven to 400 degrees F (205 degrees C).
• Cut tofu into strips and sauté with a bit of vegetable oil until the sides are light brown. Set aside.
• Separately blanch the asparagus, green beans, carrots, and zucchini. Set aside.
• Dust your work countertop with flour. Add the dough then roll it into a rectangle.
• Spread an even layer of duxelles mushrooms mixture on the dough.
• Place the tofu and vegetables on top of the duxelles then dust with all-purpose rub.
• Paint the long edges with some beaten egg. Fold into a lengthwise pouch and pinch the seams. Brush egg wash mixture all over the pouch.
• Place the vegetable wellington in the preheated oven and cook for about 20 minutes until the crust is golden brown.

Vegetable Stock

• In a skillet add the mirepoix (onion, carrot, and celery) and sliced mushrooms. Drizzle with oil and all-purpose rub then toss until all the vegetables are thinly covered.
• Place the skillet of vegetables into the preheated camp oven and roast them for about 30 minutes to get some color.
• Remove the skillet from the camp oven and place it on a stove then add the water.
• Add the thyme and water then simmer for about 30 minutes.
• Whip out your propeller blender and puree the broth in the pot.
• Strain the liquid and discard the solids.

Mushroom Gravy

• Reheat 2 cups of the strained vegetable stock and season with salt and white pepper to taste.
• Make a slurry using cornstarch and water.
• Slowly add the slurry to the hot vegetable stock while stirring with a whisk. The mixture will thicken. Stop when you reach the gravy consistency you like. Remove and keep warm.

To Serve

• Pour the mushroom gravy into a gravy bowl or jug.
• Slice the vegetable wellington and serve, allowing people to add their own gravy to their personal preference.

Nutritional Information

Calories: 939kcalCarbohydrates: 89gProtein: 20gFat: 55gSaturated Fat: 18gPolyunsaturated Fat: 10gMonounsaturated Fat: 22gTrans Fat: 0.3gCholesterol: 75mgSodium: 781mgPotassium: 713mgFiber: 8gSugar: 6gVitamin A: 5838IUVitamin C: 13mgCalcium: 192mgIron: 7mg

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