Vegan Beef Wellington With Madeira Sauce

**Group Title**For the Mushroom Mixture:
2 shallots, finely chopped
2 Tbsp. nonhydrogenated vegan margarine (try Earth Balance brand)
2 garlic cloves, finely minced
2 cups finely chopped button mushrooms
1/4 cup Madeira wine
2 tsp. finely chopped parsley
1 tsp. minced fresh thyme
Salt and pepper, to taste

**Group Title**For the ‘Beef’ Wellington:
1 puff pastry sheet
1 cup prepared mushroom mixture
1 pkg. faux-steak strips (try Morningstar brand)

**Group Title**For the Madeira Sauce:
2 Tbsp. olive oil
1 Tbsp. finely chopped shallots
1 cup Madeira wine
1 sprig thyme
2 bay leaves
3 cups beef-flavored broth
1 tsp. crushed black peppercorns
1 Tbsp. arrowroot or cornstarch
1/4 cup cold water
2 Tbsp. nonhydrogenated vegan margarine (try Earth Balance brand)
Salt and pepper, to taste

**Group Title**For the Mushroom Mixture:
• In a medium sauté pan, cook the shallots in the vegan margarine for 2 minutes.
• Add the garlic and the button mushrooms. Cook for 5 minutes.
• Add the wine and cook until almost evaporated.
• Stir in the parsley and the thyme and adjust the flavor with the salt and pepper. Set aside.

**Group Title**For the ‘Beef’ Wellington:
• Thaw the puff pastry sheet and fill with the mushroom mixture and faux-steak strips. Fold over and crimp.
• Place in the refrigerator for 30 minutes.
• Bake at 400°F for 15 to 20 minutes, or until brown and crisp.
• Serve with the Madeira Sauce (see below).

**Group Title**For the Madeira Sauce:
• In a medium saucepan, heat the olive oil. Add the shallots and cook for a few minutes.
• Add the wine, thyme, and bay leaves. Cook until reduced by half.
• Add the broth and the peppercorns and cook for 20 minutes.
• Mix the arrowroot or cornstarch with the water and add to the pan. Let thicken and then add the vegan margarine. Season with the salt and pepper and serve.

Prep Time: 30 minutes

Cook Time: 40 minutes

Makes 4 servings