Need an easy, elegant, no fuss meatless entree for Thanksgiving? Check out this Tempeh Wellington recipe!
Of all the fancy dishes out there, Beef Wellington is probably the one that has caused people to get yelled at the most. If you’ve ever watched any of Chef Ramsey’s shows (even if it’s just one episode!), you’ll understand what I’m talking about.
This daunting dish is apparently almost impossible to get right: either the meat ends up being overcooked or completely raw, the puff pastry ends up being soggy, or the whole thing just falls apart in the oven. Seriously, who needs that kind of stress? I sure don’t!!
Especially when I’m preparing food for a holiday. All I want are recipes that are easy and almost impossible to mess up, but obviously tasty also. So I, too, can actually enjoy the holiday, without being stressed out of my mind.
If you like the idea of a Beef Wellington, but don’t want to feel like a contestant in Hell’s Kitchen, you have got to try this.
This Tempeh Wellington is not only fool proof, but also vegan, satisfying and really delicious.
The tempeh is soaked in boiling water (this will prevent it from getting slightly bitter once it’s cooked) then seared, topped with the traditional mushroom and herb mixture, a touch of mustard, then wrapped in puff pastry. So basically all you need to worry about here is that the pastry is fully cooked!
Add a side of sauteed spinach, Brussels sprouts or your favorite veggie, top it with our Mushroom Gravy or Beer and Sweet Onion Gravy right before serving and done! No fuss meatless holiday entree ready.
We suggest you serve these warm and fresh out the oven, so the puff pastry stays flaky and slightly crisp.
- 8oz tempeh
- 3 cups boiling water
- 8oz button mushrooms, finely chopped
- 2 tbsp olive oil, divided
- 1 shallot, diced small
- 1/2 tsp dry thyme
- 1/2 tsp dry rosemary
- 1/2 tsp dry marjoram (optional)
- 1/8 tsp black pepper
- 1/4 tsp salt
- 1/3 cup light beer ( you can also use your favorite red or white wine)
- 4 tsp whole grain mustard, divided
- 1 sheet vegan puff pastry, thawed
- Mushroom Gravy or Beer And Sweet Onion Gravy
- Cut the tempeh into 4 equal pieces. Place them in heat proof bowl, pour boiling water over them, cover the bowl with a plate and let it sit until ready to use
- In the meantime, prepare the mushrooms. Heat one tablespoon of olive oil in a large non stick skillet. Add the diced shallot and cook over medium heat for 1-2 minutes, until translucent. Add the mushrooms, thyme, rosemary and marjoram (if using) and continue cooking for 5 minutes, stirring often.
- Add salt and pepper and cook for 1 more minute. Add beer and cook until dry, 3-4 minutes. Set side until ready to use
- Carefully remove the tempeh pieces from the water and pat dry them with a paper towel or a clean towel. Season each piece with salt and black pepper to taste (seasoning here is optional)
- Heat one tablespoon of olive oil in the same skillet you used for the mushrooms. Sear the tempeh pieces over medium heat, about 2 minutes per side (keep an eye on them to make sure they don’t burn). Let them cool until safe enough to handle
- Preheat the oven to 400F. Line a baking sheet with parchment paper or aluminum foil coated with cooking spray
- Unfold the sheet of puff pastry on a lightly floured surface and stretch it out slightly using a rolling pin. Cut it in 4 equal rectangular pieces
- To assemble the Wellington, place a piece of tempeh in the center of each pastry piece. Spread one teaspoon of mustard over each piece, top with mushroom mixture and fold in all 4 sides (see picture above). Make a couple of slits on the top and carefully transfer each piece to the lined baking sheet
- When ready to serve, bake in between the top and middle rack for 25 minutes, checking occasionally to make sure the bottom doesn’t burn (SEE NOTE)
- Serve with your gravy of choice
These can be prepared ahead of time and refrigerated. Bake them when they are ready to be served.