It’s the time of year when we tend to give thanks. Every Monday morning as a team, we at Rocky have an “attitude of gratitude,” where you silently take a minute to list three or more things that you’re thankful for, because gratitude is just so important for your wellbeing. And while this has been a wild year, there is so much around us to be grateful for — family, connection, community — and we at Rocky wanted to say thank you. Here’s a message from our co-owners, Cam and Karina.We have an extra treat for you. If you’re searching for a warm, roasty, plant-based main dish that’s fit for a Thanksgiving dinner … or any time you’re feeling extra fancy, we've got you covered. This vegan Mushroom Wellington is inspired by some of our favourite ingredients with fresh Rosemary in honour of our Antibacterial Kitchen Hand Wash and Mushrooms in praise of the mushroom-derived Chitosan that keeps your hands soft in our Hand Sanitizer.
Traditionally, Beef Wellington is made with Puff Pastry. If you’re not vegan and have a knack for doughs, you can use your favourite puff pastry recipe.
In this recipe we use a filo pastry. If you’re less of a dough-maker, filo is usually vegan and can be found in most grocery stores, without palm oil.
1. First things first, start your lentils -- add the 1/2 cup of lentils to 1.5 cups water and bring to a boil, then lower to a simmer. They should be soft in 40 minutes.
2. Heat 1 tbsp olive oil over medium-high heat and add your mushrooms, letting them sit and sear before giving them a stir. 3 to 5 minutes. Once they've been evenly seared, move the mushrooms to a bowl and lower the heat of your pan.
3. Add your other tablespoon of olive oil to the pan along with your diced onions and cook them on medium-low heat until soft, about 5 minutes.
4. Next, add your diced garlic, Rosemary (gently chopped with stems removed) and dried thyme. Stir and let the flavours blend for a minute or two.
5. Add your mushrooms back to the pan, along with all of the juicy juices that have gathered in the bowl. Check on your lentils. If they're ready to go, drain them and add them to your mushroom mixture.
6. Toss in a dash of red wine (and low sodium tamari, if you have it. It adds a nice umami flavour) and stir while the wine evaporates.
7. Add the tablespoon of flour and stir for a minute, then slowly stir in the 1/2 cup of stock then mix in the walnuts.
8.Time to roll! If using filo pastry, use 5 sheets of filo and lay them on top of each other, brushing with oil in between. If using puff pastry, roll out the dough into a rectangle.
9. Spoon the mushroom filling onto the pastry.
10. Fold each short end of the pastry over slightly. Next, fold one long side over, tuck the pastry and continue rolling to the other side (carefully) like a burrito. But a fancy Thanksgiving burrito.
11. You can brush the roll with oil or, if you're feeling fancy, whisk together a couple of tablespoons of soy milk with a teaspoon of dijon mustard to make a wash and brush onto the roll. Lastly, if you use puff pastry be sure to score it with a few diagonal cuts to let steam out of the wellington.
12. Bake for 25-30 minutes or until golden brown. You may want to rotate half way, depending on your oven.
13. You can serve your Mushroom Wellington with roasted brussels sprouts, parsnips, potatoes or whatever root veg you fancy.
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