planted.roast à la Wellington

Duration: 60 min

Level: Medium

Made by: Sebastian Copien

Sebastian Copien is not only a world-renowned cooking teacher, but also a bestselling author and vegetable gardener. As a long-time master of vegan cuisine, he always manages to impressively demonstrate the simplicity and joy of conscious cooking. From hearty comfort food to fine dining and healthy everyday cooking, Sebastian Copien covers every discipline of vegan cuisine.

Ingredients

2-3 Servings

1 planted.roast
1 vegan gravy
5 large mushrooms
1 onion
1 clove of garlic
5g Dried mushrooms
50g vegan butter
100ml vegan white wine
thyme

1 vegan puff pastry
Vegan cream to spread
Salt and pepper
Coarse salt

Preparation

Melt the butter with the thyme in a pan. Add the onions and garlic and sauté until lightly browned.

Add the mushrooms and dried mushrooms. Then sauté everything for a few minutes. Add a little salt, pepper and deglaze with white wine.

Mix the sautéed mushroom mixture in a food processor to a grainy mass and season again. Then let the mass cool down. Tip: If you don't have a food processor, you can also puree the mushroom mass with a hand blender or stand mixer. Make sure that the mass remains somewhat chunky.

Then spread the puff pastry with the mushroom mixture and wrap the planted.roast in it.

Then spread the puff pastry with the vegan cream and place in the oven at 180 degrees for half an hour.

Then increase the temperature to 250 degrees for 10 minutes. Bring the sauce to a boil and let it infuse with thyme without heat. Then remove the thyme and heat again briefly.

Finally, serve the planted.roast à la Wellington hot with the sauce and enjoy.