Vegan Beef Wellington With Madeira Sauce
Servings
4
servingsPrep time
30
minutesCooking time
40
minutes
Cook Mode
Keep the screen of your device on
Ingredients
- 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
- For the ‘Beef’ Wellington:
1 puff pastry sheet
1 cup prepared mushroom mixture
1 pkg. faux-steak strips (try Morningstar brand)
- 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
Directions
- 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.
- 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).
- 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.
