Vegan Keema Wellington
This main table centrepiece is a savoury vegan twist on the classic beef wellington, featuring spiced ground vegetables wrapped in golden puff pastry.
Servings: 2 wellingtons
Ingredients
- 2 medium puff pastry sheets
- 2 tbsp ground flax meal + 6 tbsp water
- 1 cup walnuts
- 1/2 oat flour
- 2 tbsp olive oil
- 1 tbsp vegan butter
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 red onion
- 4 cloves garlic, minced or crushed
- 2 tsp ginger paste
- 1 green chilli
- 1 medium carrot 1/2 cup chopped
- 2 cups chopped shitake mushrooms
- 1/2 cup frozen peas
- 1 cup dry textured vegetable protein hot water to rehydrate
- 2 tsp kashmiri chili powder
- 1/4 tsp turmeric
- 1 tbsp garam masala
- 2 tbsp tomato paste
- 1 tbsp light soy sauce
- 1 tbsp worchesterchire sauce
- salt
- black pepper
- 2 tbsp vegan butter melted, to brush
Curried Coconut Gravy
- 1 tsp kashmiri chili powder
- 1/4 tsp turmeric powder
- 2 tsp garam masala
- 1 tsp minced garlic
- 1/4 tsp black pepper
- 3/4 cup water
- 1/2 vegetable stock cube
- 1 tbsp light soy sauce
- 200 ml coconut milk
- 1 tbsp corn starch mixed with 1/4 cup water
Instructions
- Rehydrate TVP in hot water for 10 minutes. Add flax meal to water and let it thicken at room temperature.
- Chop vegetables and aromatics finely: onions, shitake mushrooms, carrots, TVP.
- Saute cumin and fennel seeds in oil for 1-2 minutes. Add onions and saute until translucent.
- Add chopped green chili, minced garlic and ginger paste. Saute for a few minutes.
- Add chopped shitake mushrooms, dry spices and saute until spices are cooked.
- Add in tomato paste, carrots, TVP, light soy sauce, worchesterchire sauce, salt and black pepper. Saute until vegetables are cooked and well combined.
- Finally add in frozen peas and give it a good mix. Let cool.
- To the mixture, add oat flour, ground walnuts and flaxmeal. Mix until well combined.
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface. Lay it out flat, ensuring it’s big enough to wrap around your filling.
- Spoon the cooled keema filling into the center of the pastry, shaping it into a log shape (similar to a sausage roll). Leave about 2 inches of space on all sides for folding.
- Carefully fold the sides of the pastry over the filling, then roll it up tightly, pinching the edges to seal the seams. If you have extra pastry, you can create a decorative top or design. Place the Wellington seam-side down on a baking sheet lined with parchment paper. Score in a criss cross fashion.
- Brush the entire surface of the wellington with the vegan butter.
- Bake for 20-25 minutes or until the pastry is golden brown and crispy. I like to grill it for 2 minutes to get the top golden brown. Be careful not to burn.
- While that's baking make your sauce: saute some minced garlic in oil. Add spices and saute them until cooked.
- Add water, veg stock cube, and whisk gently until there are no clumps while on stove. Add coconut milk, light soy sauce and corn starch slurry. Bring to a boil and let it thicken.
- Let the Keema Wellington rest for about 10 minutes before slicing. This helps the filling set and makes for cleaner cuts.
- Drizzle the gravy over the wellington before serving. Enjoy!