Nothing says “Super Bowl” more than MEAT, especially Beef…. Ooh Ooh Aah…. LOL But what if you’re vegan? Well while everyone else is throwing back gut-busting cheeseburgers, wings, chips, and filling their veins full of cholesterol, we’ll enjoy some vegan Beef Wellingtons!
INGREDIENTS:
1 tbsp Vegetable oil
2 Sheets frozen puff pastry, defrosted. (Or use my recipe here to make your own) rolled out about 1/8″ thick.
4 bags Beyond Meat Vegan Steak Tips .Normally you would use about 2 pounds of beef tenderloin cut into 1″ cubes, but The Beyond meat tips are small so you need more than 2 pounds, you’ll see why in the directions.
1 tbsp. vegan butter. I use Miyokos Creamery Cultured Vegan Butter Salted
6 oz. cremini mushrooms, minced (Minced is the smallest form of cutting up something. The smaller the better. But do NOT put them in a processor as that will release too much liquid. Mincing lets the flavors blend together with each other and what they are in.)
2 shallots, minced
1 tbsp. rosemary, chopped (plus whole sprigs for garnish)
1/4 c. Dijon mustard (I use Grey Poupon, it IS vegan!)
3 tablespoons Vegan Eggs, I use Just Egg vegan eggs. (3 tablespoons is equal to one large egg.)
kosher salt
Freshly ground black pepper
DIRECTIONS:
Step 1
Preheat oven to 400 degrees F. (204 C.) Line two large baking sheets with parchment paper.
Step 2
Heat oil in a large skillet (Cast Iron is best) over medium-high heat. Season with a little salt and pepper. Beyond Steak doesn’t really “brown”, but still sear for 2 minutes, basically enough to thaw them a little.
Step 3
Melt the butter in a skillet. Add mushrooms and shallots and sauté until tender then add in rosemary and remove from heat. Let it sit for a few minutes so the Rosemary integrates a little.
Step 4
O,k I am a puff pastry drill sergeant as you may have seen in my pastry recipe. So FLOUR YOUR SURFACE AND ROLLING PIN! Like when you make the pastry if you can use a chilled marble surface it’s best to keep the pastry cold before cooking. Roll each sheet into a large square, about 1/8″-thick. Cut each into 16 squares. If you cannot get 16 from each sheet you haven’t rolled it thin enough. Place 3 to 4 pieces of meat onto each square and dollop with about a teaspoon of mustard (Measuring teaspoon NOT the coffee/tea stirring small spoon. I have to add this as someone on a previous recipe used one and it came out totally different and they yelled at me LOL). Top the meat with about a tablespoon (Measuring, not the spoon you eat soup with LOL) of the mushroom mixture. Fold pastry edges over the meat and pinch to seal. I like to smooth them a little so they all look uniform in shape with no extra bits and bobs hanging off them. Those can burn. Place on baking sheets and brush with vegan egg wash. Bake for 14-16 minutes or until golden brown. Garnish with rosemary sprigs before serving.
** You can cut the pastry dough into quarters or halves and make only 4 to 8 of them for larger individual “Beef” Wellingtons to serve as entrees. A little vegan i.e. vegetable-based gravy with them is wonderful. **
So what sauce should you serve this with you ask? Well traditionally, Beef Wellington is served with a deep rich red wine sauce. So, here is a delicious vegan alternative to that as well!
VEGAN RED WINE SAUCE:
1 tbsp olive oil
1 Large Shallot
1 1/2 cups dry red wine. Not all red wines are vegan! The Frey Biodynamic Cabernet Sauvignon is an Excellent wine, try for 2019 if you can, and enjoy it to drink as well with this delicious treat.
1/2 Cup Beef Stock or Broth…wait….Vegan! LOL I know! So use Better Than Bouillon No Beef Base.
4 Tbsp, divided into 4 pats, or individual tablespoons, UNSALTED Butter Cold. Good news Miyokos makes unsalted butter as well!
Salt & Pepper
Heat the oil in a medium saute pan and add the shallot. Cook for about 5 mins over medium heat until soft and golden.
Add the red wine, increase the heat to med/high, and cook until the wine is reduced by about 2/3.
Add the stock and continue to cook for another five minutes.
Strain the sauce using a fine mesh strainer and discard the solids.
Return the sauce to the pan over medium heat.
Swirl in the butter one pat at a time until each piece is fully dissolved.
Season with salt and pepper.
The sauce should be slightly thickened and glossy.
**To create a whole Beef Wellington-themed snack “Dinner”, serve it with Seasoned fries, uncooked broccoli, and baby carrots.**
I hope you enjoy this different twist to an elegant dinner served as snacks.
