Tempeh Wellington
By Better Nature
Published on 03 October 2024
Hearty, indulgent, moreish...and perfect for sharing. We're confident this Tempeh Wellington will become a firm favourite with you and your loved ones. This wellington is made with naturally nutritious Better Nature Mediterranean Tempeh Pieces that add a great bite and plenty of protein to this dish. Time and servings
1 hr 15 minsTotal time
6Servings
30 minsPrep time
45 minsCooking time
Ingredients
- 1 tbsp olive oil
- 2 shallots, finely diced
- 1 large garlic clove, crushed
- 1 rosemary sprig, leaves picked
- 300g mushrooms, finely chopped
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 180g Better Nature Mediterranean Tempeh Pieces, crumbled in small pieces
- 1 tsp Worcestershire sauce
- 50g white bread
- 320g sheet puff pastry, at room temperature
- 2 tbsp cranberry sauce
Method
Step 1
Heat the olive oil in a large frying pan over a medium heat. Add the shallots and cook for 2-3 mins or until they start to soften. Add the garlic and fresh rosemary and cook for a couple of minutes more until fragrant.Step 2
Add the mushrooms and cook until they start to release their liquid. Add the oregano, smoked paprika, thyme and a large pinch of salt and pepper and stir to combine. Fry for a further 5 mins until all the liquid has evaporated.Step 3
Add the tempeh and Worcestershire sauce and stir to combine. Fry for 5 mins more, until the tempeh is hot through.Step 4
Meanwhile, put the bread in a food processor and whizz to fine breadcrumbs. Tip into the pan with the tempeh and mix until slightly sticky and begins to clump together. Remove from the heat and allow to cool slightly.Step 5
Lay out food-safe wrap on the work surface, then tip the cooled mixture onto one side. Press together to form a log shape around 20cm long and 10cm wide. Tightly roll the food-safe wrap around the mixture and twist the ends to keep everything in shape. Place in the fridge for 30 mins.Step 6
Heat the oven to 220°C/ 200°C fan/ gas 7. Unroll the pastry and place on a board, put baking paper down first if it isn’t already wrapped. Measure ⅓ of the way across and cut lengthways, to make 2 sheets of pastry - one piece twice the width of the other.Step 7
Spread the cranberry sauce evenly across both pieces of pastry, leaving an inch or so gap around the edges. Place the wellington in the middle of the smaller piece. Lift the larger piece, flip to ensure the cranberry sauce is facing down and place over the top. Gently press to wrap the wellington in the pastry, tucking and folding the edges in to ensure there are no gaps. Use a fork or your fingers to crimp the edges.Step 8
Lightly score the top with a knife, being careful not to cut through the pastry, then brush with a dash of milk if you have it. Place on a baking sheet and cook for 20-25 mins, or until the pastry is golden brown, puffed and crisp. Slice to serve with your favourite sides.