VEGAN Cheeseburger Wellington

This was my first time making a wellington from scratch (sort of), I’ve always wanted to make one but thought it looked like too much effort and would take way too long to make for a normal weekday meal. This took just under an hour including all the prep and what emerged was a tasty, filling, and super spicy wellington big enough for four… and you wouldn’t believe there isn't ANY meat or dairy, I'm fairly certain this meal could turn even the hardiest of meat-eaters to accept that vegan meals are far more than just plain pasta or lettuce!


Ingredients 
Serves 4

1 tsp Oil 
226g Wicked Jalapeño Patties 
250g Mushrooms 
1 Garlic Clove, crushed 
50g Almonds, finely chopped
100g Baby Spinach 
1 x 375g ready-to-roll Puff Pastry 
4 Slices of Violife Cheese 
Dairy-free margarine/ milk 
2 tbsp Wicked Lemon, Herb, and Garlic seasoning 


To start with, heat oil in a frying pan over medium heat and part fry the patties, we don’t want them fully cooked so 2 minutes on each side is more than enough. Once cooked, leave them on a plate.


Add the mushrooms and garlic into the frying pan with a sprinkling of the lemon and herb seasoning and 2 tbsp of water (be careful when it spits in the pan), let these cook for about 2 minutes until the mushrooms have browned and the garlic is fragrant. 


At this point the recipe suggests that you put the nuts into a food processor with the mushrooms and blend to a fine paste consistency…but I don’t have a food processor so I just mashed the nuts and mushroom together as best as I could but I liked the bite of the mushroom and nuts in the wellington anyway. Once the mushrooms and nuts have been mashed, place them in a bowl and set it aside. 


Now, add the spinach to the frying pan and fry this for a couple of minutes until it’s wilted. Once wilted, take it off the heat and let it rest, draining any excess water.


Preheat the oven to 200C/ 180 Fan/ Gas Mark 6 and unroll the pastry onto a baking tray with the paper underneath. 


Now spread the mushroom pate onto the pastry in a rectangular shape, once you have the whole amount on the pastry, gently push the mixture together into a tight rectangle leaving an ample amount of pastry on all sides. 


Spread the wilted spinach on top of the mushroom and gently press the two together with the back of a spoon. 


Put two slices of cheese next to each other, placing a pattie on top of each one and then another slice of cheese on top of each other again. I also used my leftover vegan bacon rashers on top of all this but that part is totally optional. 


Fold one long edge of pastry over the filling and then bring the other long edge over the top and gently press to seal the pastry. Fold over the other layers and press them all together to seal, I accidentally ripped mine at the bottom and was worried it would explode in the oven but thankfully it didn’t so don’t worry if a few rips happen. 


VERY gently flip the wellington over so the seams are face down, brush the top of the pastry with plant-based margarine or milk so the pastry browns in the oven and sprinkle some more lemon and herb seasoning on top.


Now, just pop the wellington into the oven for about 30 minutes until the pastry is golden brown and puffy! 


I was so impressed with this wellington! The pastry was beautiful and puffy, the mushrooms had a gorgeous taste from the herb seasoning and in every bite you get that kick of the jalapeño patty. Personally, I think the jalapeño was too spicy for me and I could see that more as a lunch dish than something I would serve with veg and gravy but it was delicious nonetheless. I think next time I would use a standard vegan patty without the spice or use a vegan mince and ditch the cheese (I loved the cheese but again…it’s hard to eat this as an evening meal) to make something that suits a more traditional wellington with veg and lashings of vegan gravy!! 
As I said, considering this is fresh and home-made, it really doesn’t take that long and this will feed the whole family or just you with plenty for lunch the next day! I can’t wait to try this again in a slightly different way sometime soon.
You could even do this as a vegan alternative to the Christmas Day turkey, I promise you won't miss the meat! 

Merry Christmas, 

H x

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