planted.roast à la Wellington

Duration: 60 mins
Difficulty: Medium
Made by: Sebastian Copien
Sebastian Copien is not only a world-traveled cooking teacher, but also a best-selling author and vegetable gardener. As a long-time master of vegan cuisine, he always impressively shows the simplicity and joy of conscious cooking. From hearty comfort food to fine dining to healthy everyday cooking, Sebastian Copien covers every discipline of vegan cuisine.


2-3 Portions
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

1 vegan puff pastry
Vegan cream for spreading
salt and pepper
Coarse salt


Melt the butter with the thyme in a pan. Add the onions and garlic and fry until lightly brown.
Add the mushrooms and dried mushrooms. Then fry everything for a few minutes. Add a little salt and pepper and deglaze with white wine.
Mix the fried mushroom mixture in a food processor to a granular mass and season again. Then let the mixture cool down. Tip: If you don't have a food processor, you can also puree the mushroom mixture with a hand blender or stand mixer. Make sure that the mixture remains somewhat chunky.
Then spread the mushroom mixture onto the puff pastry and wrap the planted roast in it.
Then spread the puff pastry with the vegan cream and put it in the oven at 180 degrees for half an hour.
Then increase the temperature to 250 degrees for 10 minutes. Bring the sauce to the boil and let it steep without heat with the thyme. Then take out the thyme and heat it briefly again.
Finally, serve the planted.roast à la Wellington hot with the sauce and enjoy.

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