So for Wellington you can use Pepperidge Farms Puff Pastry and that really makes it super easy. I don't go for many pre made items but some things are worth it. Trust me this is worth it. It takes a lot longer to make a homemade puff pastry. I used to work in a bakery and we had a baking business. I was excited to be able to do this with no real prep work. This can very easily be a vegan recipe you just have to adjust a couple of things. I will give both versions.
Thaw a package of Puff Pastry
Here are the ingrediants:
Morningstar beef crumbles or Lightlife ground beef or Boca Vegan patties the equivalent of 2 packages of your favorite brand
Ketchup
Mustard
Braggs Amino Acids
Fresh Parsley
Fresh Cilantro
1 Large Onion finely minced
Garlic Powder
Cardomon
Black Pepper/Salt/Veggie seasoning blend
Potato Flakes
4 cups of veggie broth ( one for the "meat" and 3 for the gravy)
In a saucepan with a lid saute the onion in olive oil and then add parsley and cilantro chopped, then 4 dashes of amino acids. Add the veggie broth and simmer with the lid on until everything gets soft and taste. Add seasoning to your liking.
In a bowl crumble the "meat" of your choosing and add ketchup ( approx 1/4 cup), 2 squeezes of mustard, dash of amino acids, garlic powder, salt pepper and cardomon add potato flakes( 1 cup) and pour in veggie broth.
Squish together ( this is a hands in it kind of meal-you will get to play with your food!) taste and add more seasoning to taste. It should stay together and not be too wet. It should not be dry. If it is too wet add more potato flakes and if it is too dry add more ketchup and veggie broth.
On a baking sheet put down parchment paper or aluminum foil and spray with baking no stick spray. Lay out the puff pastry sheet( they come in 2 sheets and you will use both). Lay the "meatloaf" down the center and fold the pastry over the top. Use a fork to mash down the ends and you can make a pretty mark on the top with it also. Repeat with the other puff pastry sheet. Put in a 400 degree oven and check it. I spaced and didn't actually time it so I am going to gestimate to check after 30 minutes and once it is puffed and brown it is ready to go. The beauty of this is the "meat" isn't raw so you can't mess it up. Once the puff pastry is done your filling is done too. Now back to the gravy that you have been letting simmer on the stovetop. Just add something creamy like half n half or soymilk ( unsweetened) and then add about a 1/2 cup of potato flakes at a time until it is the desired thickness. You can add the "milk" and potato to taste. It should only be enough potato to thicken you aren't trying to make mashed `taters ya'll!! This is a great way to make gravy without adding fat and also with the soy you don't know it isn't milk. It works great with whatever you have on hand.
Just grill some asparagus and zucchini which is what I had laying around and viola a yummy dinner fit for Hell's Kitchen but oh so much better for you. I hope you try it and be sure to let me know how it works for you. I don't usually measure so please remember EVERYTHING is subject to your own taste and interpretations.
