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#plantbasedwellington

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BIG DAY WELLINGTON INGREDIENTS: Veg mix: * 2 tbsp olive oil * 1 small onion, diced * 2 carrots, diced * 2 celery stalks, diced * 3 large garlic cloves, minced * 1 tsp fresh thyme, roughly chopped * 1 tsp fresh sage, roughly chopped * 1 tsp fresh rosemary, roughly chopped * Good pinch salt and pepper * 220g mushrooms, blitzed * 90g walnuts, blitzed * 2 tbsp tomato paste * 1 tbsp soy sauce * 1 meat free “beef” stock cube Bowl mix: * 400g chickpeas, drained and mashed * 1/2 cup panko breadcrumbs * 2 flax eggs (2 tbsp flax seeds + 5 tbsp water) Spinach mix: * 1 tbsp vg butter, melted * 350g baby spinach * 1 shallots * 1 garlic clove * 1 tbsp olive oil * 1/4 tsp nutmeg Pastry: * 1 puff pasty log * 1-2 tbsp vg butter, melted METHOD: 1. Heat up a pan on medium heat, add the oil, onion, celery, carrots, garlic and sweat down for 8 minutes. 2. Pour the diced mushroom and walnuts into the pan, sauté until they release their water approx 10 minutes. 3. Add the fresh herbs to the pan and sauté for 1-2 minutes. 4. Add the soy sauce, puree and fry for a minute or so. Remove from heat and allow to cool. 5. Once the veg mixture has cooled, add them to a large bowl with chickpeas, breadcrumbs, flax egg, salt and pepper. Mix together (add more breadcrumbs if too wet). 6. Using some cling film roll into a log then pop into the fridge until ready to use. 7. Cook the spinach until wilted then squeeze out the excess moisture. 8. Place the pasty onto the surface, add the spinach then the log. Roll tightly then trim the ends before sealing then seal the ends. 9. Brush over some melted butter then do whatever design comes to the heart. 10. Place in the oven for 35 mins until golden brown. Remove from the oven, set aside for 5-10 mins then serve up and enjoy! #wecookwevibeweeat #mushroomwellington #christmasrecipes #fyp #plantbased #wellington

‘BEEF’ WELLINGTON Ingredients: Duxelles: - 450g close cup mushrooms (can also use wild, cremini) - 2 shallots, diced - 4 garlic cloves, minced - 2 tbsp brandy (optional) - 1 tsp thyme - Salt and pepper to taste ‘Beef’: - 1 @Juicy Marbles lion - 2-3 tsp salt and pepper - 2 tbsp high smoke point oil - Light brush of dijon mustard ( I used truffle mustard from @Truffle Guys ) Crepes: - 50g plain flour - 250ml plant milk - Salt and pepper - 1 tbsp vegan butter Wellington: - 1 roll puff pastry - 260g bag spinach - 2 tbsp plant milk + 1 tbsp oil for “egg’ wash Method: 1. Finely mince mushrooms in a food processor. Sauté with shallots, garlic, and salt for 10-15 mins until dry. Add brandy, thyme, and pepper, then set aside. 2. Preheat oven to 170ºC. Season and sear the loin on all sides in oil. Bake for 30 mins, then cool and brush with mustard. 3. Mix crepe batter, chill, then cook in a hot pan. Sauté spinach and press out excess moisture. 4. Layer crepes on cling film, spread spinach, duxelles, and add loin. Roll tightly, chill for 30 mins. 5. Wrap in puff pastry, seal edges, and brush with ‘egg’ wash. Bake at 200ºC for 40 mins until golden. Rest for 5-10 mins before serving. #wecookwevibeweeat #plantbased #christmasrecipes #series #beefwellington

This extraordinary Mushroom Truffle Wellington from @bohalondon is plant-based dining at its finest. This stunning centerpiece requires some advanced techniques but is still very doable for an ambitious home cook. Give this Wellington a try and impress your guests this holiday season! #MeatlessMonday https://ow.ly/e2X150UmzQp #CulinaryArts #HomeCooking #HolidayCooking #MushroomWellington #VeganRecipes #GourmetVegan #PlantBased #MeatlessMeals #FoodieAdventures #TruffleLove

CHRISTMAS CRAVINGS EP. 5- LENTIL WELLINGTON

INGREDIENTS:
 1 sheet of puff pastry
1/3 of a yellow onion
1/3 of a bell pepper
3 large white mushrooms
4 cups cooked lentils
3/4 cup breadcrumbs
(Flax egg) 3 tbs ground flax seed + 1/2 cup water
2 tsp each - chopped fresh sage, rosemary + thyme
3 tsp each:
Salt
Pepper
Smoked paprika
Dried thyme
Nutritional yeast
Garlic powder 5 cups spinach

For Pan Gravy
1/4 cup plant based butter 1 seasoning cube 1 tsp browning sauce

INSTRUCTIONS
In a small bowl, add in the ground flax seed and water, stir to combine and set aside. Add onion, pepper and mushrooms to food processor and pulse until uniform in size. Sauté over med-hi heat until onions and peppers are translucent and mushrooms have released moisture. Add in all seasonings, lentils, breadcrumbs, and flax seed mix. Cook for about 3 minutes then transfer to a plastic wrap on a work surface. Form a log by hand then wrap tight in the plastic and chill in the fridge for at least 30 minutes. Sauté spinach until wilted and set aside. Roll out puff pastry then add layer of spinach followed by the lentil log, roll tight, cut excess dough away, then bake at 350°F for 35 mins. Let cool for about 10 mins and enjoy. • • • • • • • • #veganrecipes #vegancooking #vegan #veganfoodshare #plantbased #holisticliving #healthyfood #foodie #whatveganseat #wholefoodplantbased #blackvegan #plantbasedcooking #veganchef #vegancook #veganmeal #veggierecipes #cookingtutorial #holidayrecipes #happyholidays #christmasrecipes #christmas #comfortfood #winterrecipes #beefwellington #lentilwellington #veganwellington