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

For how many people?

planted.roast

vegan gravy

large mushrooms

Onion

Garlic clove

Dried mushrooms

50g

vegan butter

100ml

vegan white wine

Thyme

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 lightly until brown.
Add the mushrooms and dried mushrooms. Then sauté everything for a few minutes. Add some salt, pepper and deglaze with white wine.
Blend the sautéed mushroom mixture in a food processor to a grainy consistency and season to taste again. Then leave the mixture to cool. Tip: If you don't have a food processor, you can also puree the mushroom mixture with a hand blender or blender. However, make sure that the mixture remains somewhat chunky.
Then spread the puff pastry with the mushroom mixture and wrap the planted.roast in it.
Then spread the vegan cream on the puff pastry and put it in the oven at 180 degrees for half an hour.
Then, increase the temperature to 250 degrees for 10 Min. Bring the sauce to a boil and let it steep with thyme without heat. Then remove the thyme and heat briefly again.
Finally, serve the planted.roast à la Wellington hot with the sauce and enjoy.

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