Ingredients
Cooking Instructions
Download PDFIn a bowl, combine the plant-based mince with the garlic flakes, rosemary, thyme, 1 tbsp of onion granules, celery salt, black pepper, aqua faba and psyllium husk for the mince mixture. Shape into a cylinder and roll up tightly in cling film. Chill for at least 30 minutes.
Peel the garlic and place in a food processor along with the mushrooms. Blitz until fine.
Melt the butter in a large pan over a medium heat. Add the mushroom mixture, salt and remaining dried onion granules, and sauté for 15 minutes. Remove from the heat and stir in the corn flour. Transfer the mixture to a bowl and cool completely.
Gently remove the cling film from the mince mixture. Brush or evenly spread the mustard all over the mince mixture. Heat the butter and olive oil in a large pan until sizzling. Place the mince mixture in the pan and sear until evenly golden brown all over. Remove and allow to cool to room temperature.
Roll out the pastry lengthways. Spread the duxelles mixture in the centre (make sure it is the width of the mince roll), leaving at least a 3cm border on the sides. Brush the borders with the almond milk or aqua faba.
Place the cooled mince mixture at the bottom length of the pastry and roll up tightly. Pinch in the ends. Place on a non-stick baking tray and brush evenly with the almond milk or aqua faba.
Using the extra sheet of pastry, cut out shapes to decorate the Wellington. Brush again with the almond milk or aqua faba. Allow it to rest for 30 minutes or longer in the fridge.
Meanwhile, preheat the oven to 200C, gas mark 6.
Place the Wellington on the bottom shelf of the oven and bake for 40 minutes. Allow it to cool for 15 minutes before removing from the tray.
Slice and serve.
