Vegetarian wellington recipe | Jamie Oliver vegetarian recipes (2024)

FAQs

What is vegan Wellington made of? ›

You'll need very simple ingredients that you can find at your local grocery store. The base of the filling is made with mushrooms and chickpeas that are broken down for a nice meaty texture. Then I mixed it together with perfectly sautéed veggies, mouth-watering seasonings and then wrapped it all in a puff pastry.

Light, flaky (and shop-bought, obviously) puff pastry is stuffed with delicious roasted portobello mushrooms and a creamy leek and garlic filling, making this vegetarian main course recipe a great option.

Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked. Some recipes include wrapping the coated meat in a crêpe or dry-cured ham to retain the moisture and prevent it from making the pastry soggy.

Vegan suet is a type of fat that can easily replace beef suet for making dumplings in chunky vegetable stews during winter. The suet is made of vegetable oils such as sunflower and palm oils, which are then incorporated with wheat flour or rice flour.

Beef wellington is not an easy dish to prepare with perfection. For starters, getting the tenderloin steak right is a challenge in itself. It has to be tender on the inside but decently firm on the outside, so it doesn't get mushed inside. The pâté and the duxelles are like preparing two individual dishes themselves.

Tying the tenderloin improves both the appearance of the final dish, and leads to more even cooking. Phyllo provides a moisture barrier, preventing the puff pastry from getting soggy. A double layer of plastic wrap makes it easier to wrap up the tenderloin.

Gordon Ramsay's best recipes include Beef Wellington, Coq au Vin, Beef Stroganoff, Chicken Piccata, Rack of Lamb, Baked Salmon with Lemon and Dill, Shrimp Scampi, Beef and Guinness Stew, Spaghetti Carbonara, and Beef Burgundy.

Also Known As Salmon en Croute

Another name for Salmon Wellington is “salmon en croute” means “salmon in a crust” in French. Basically, it's salmon and a spinach filling wrapped with puff pastry and baked until beautifully golden brown.

A variation of the classic beef Wellington, this stunning entrée stars boneless chicken breasts topped with a mushroom-onion mix and wrapped in tender puff pastry.

We've swapped out the beef in this festive Wellington and replaced it with a succulent mushroom and pea protein joint. Then we've wrapped it by hand in crisp, golden puff pastry, with tender leaf spinach and a rich mushroom, porcini and port wine duxelles. That's why you can taste the difference.

Does beef Wellington contain egg? ›

Roll the crêpes around the beef fillet until it is completely covered. Carefully with cling film, wrap the beef as tight as possible and place back in the refrigerator for around 10 to 15 minutes. Remove the puff pastry from the fridge and brush the whole sheet with a beaten egg yolk.

2) The crepes protect the pastry from excess moisture as the beef cooks, and also helps the beef stay joicy and tender once cooked. 3) Be very careful to tightly wrap your beef – the tighter the wrapping, the better the shape, which will result in more even cooking.