- 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 heatproof 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 nonstick 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 aside 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 ensure 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 into 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, occasionally checking to make sure the bottom doesn't burn.
- Serve with your gravy of choice (Mushroom Gravy or Beer And Sweet Onion Gravy) or with cranberry sauce.
- This vegan wellington recipe can be prepared 1 day ahead of time and refrigerated. Bake them when they are ready to be served. It can also be assembled and frozen until ready to use. It may take a few minutes longer in the oven.
This post was originally published on November 15, 2016 - We updated the post with new images.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Entree
- Method: Oven
- Cuisine: British
- Serving Size: 1 vegan Wellington
- Calories: 414
- Sugar: 1.6
- Sodium: 3922
- Fat: 26.5
- Saturated Fat: 5.8
- Unsaturated Fat: 18.5
- Trans Fat: 0
- Carbohydrates: 28.6
- Fiber: 6.1
- Protein: 15.7
- Cholesterol: 0
Keywords: kosher, holiday, thanksgiving, recipe