Vegan Wellington

Preparation

1. STEP 1 OF 14

   Sauté the carrot and onion, and when they are wilted, add the mushrooms and lentils

2. STEP 2 OF 14

   Deglaze with red wine and let it cook for 5 minutes. When the alcohol smell is gone, turn off the heat.

3. STEP 3 OF 14

   Add soy sauce, spices, tomato paste, and let it cook for 10 minutes until it dries out.

4. STEP 4 OF 14

   Blend everything with an immersion blender (not too much, leave it a bit coarse)

5. STEP 5 OF 14

   Add the oat flakes and let it cool for 15 minutes.

6. STEP 6 OF 14

   Meanwhile, chop the ingredients for the sauce and place them in a loaf pan

7. STEP 7 OF 14

   Season with 10 g of oil (reserve the rest of the oil for later) and preheat the oven to 200 degrees.

8. STEP 8 OF 14

   Now take the puff pastry, unroll it, and place the cooled mixture lengthwise, shaping it like a roast with a spoon

9. STEP 9 OF 14

   Close the puff pastry first from the horizontal edges, then the vertical ones,

10. STEP 10 OF 14

    Flip the roast with the help of parchment paper and make slight cuts on the surface.

11. STEP 11 OF 14

    Bake the roast along with the rest of the vegetables for the sauce for about 45 minutes, check after 25 minutes, it should be golden on the surface

12. STEP 12 OF 14

    When ready, take the vegetables, put them in a jug, and blend with the immersion blender

13. STEP 13 OF 14

    Meanwhile, add 40 g of oil in a thin stream while blending, this will create a kind of super tasty mayonnaise.

14. STEP 14 OF 14

    Now we can serve the roast with our sauce, it will be a real hit

General Information

Analysis

Macronutrients (100 gr)