Image: Wellington served with baked potato and roast vegetables.
I’m quite proud of this dish! It’s something that I decided to come up with after watching a few Beef Wellingtons being made on the Food Channel this week! Why do meat eaters have to have these? And why can’t us vegetarians and vegans be able to have these treats?
So coming up with a recipe wasn’t that hard to do when I thought of using gluten flour! Mixing a few ingredients to make a mock meat, then using some low fat filo pastry - which was vegetarian, I was able to come up with this delightful dish!
Try this one on a special occasion or any time you’d like to give yourself a bit of an extra special meal.
Image: Uncut Wellington just out of the oven.
2 - 3 large beef wellingtons
3/4 cup gluten flour
1/4 cup rice flour
1 tbs parisian essence
2 pinches of rosemary, dried
2 pinches of thyme, dried
1 tbs soy sauce
1/2 tsp garlic powder
1 tsp white pepper
15 grams dried shitake mushrooms
1 cup water
drizzle olive oil for pan
25 grams onion, thinly diced
1 tsp garlic mince
2 button mushrooms, thinly diced
2 pieces filo pastry
1 tbs milk
Preheat the oven to 180 degrees C or 360 degrees F.
Mix the ingredients for the mock meat together.
Knead the mock meat and split into three parts. Shape the balls into a steak.
Drizzle the oil on a tray and place the steaks down.
Place into the oven for five minutes before turning.
In a pan, cook the topping until golden brown and set aside.
After another five minutes, bring the tray out.
Place the steaks into the middle of the pastry and top with the mushroom topping evenly.
Slice the pastry and wrap the steak and topping.
Use the milk to seal and layer the top to allow the pastry to brown.
Stab the pastry a few times for even cooking and place back into the oven.
Cook for 45 minutes or until golden brown before serving.