WellingtonV the Perukey

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πŸ¦ƒπŸ₯ŸπŸ₯™ Wellington πŸ₯™πŸ₯ŸπŸ¦ƒ
https://youtu.be/aOY4vHhA438
Author: Lazy Cat Kitchen

I made a beet Wellington two years ago and while I still stand by that recipe, I decided to shake things up a little while keeping the general theme and flavour profile the same. Inspired by my vegan sausage rolls recipe, I swapped the beet filling for a combination of firm smoky tofu for texture, nuts, herbs, aromatics for depth of flavour and a baked beetroot for colour. This version has a bit more of a bite and tons of umami. It has quickly become our household’s latest favourite.

Servings - 8
Preparation - 60 min
Cooking - 30 min
Total Time - 1 hour 30 min

Ingredients

Smoky Beet Filling

πŸ¦ƒ 2 tbsp olive oil
πŸ¦ƒ 3 shallots or Β½ onion, finely diced
πŸ¦ƒ 2 garlic cloves, finely diced
πŸ¦ƒ 3 tsp finely minced fresh rosemary leaves or 1 tsp dried
πŸ¦ƒ 2 tsp thyme leaves or 1 tsp dried
πŸ¦ƒ 75 g / ΒΎ cup toasted (optional but recommended) walnuts
πŸ¦ƒ 1 medium-large baked (or cooked) beetroot*
πŸ¦ƒ 240 g / 8.5 oz pack of firm smoked tofu, pressed**
πŸ¦ƒ ΒΌ tsp smoked paprika
πŸ¦ƒ 1 tbsp nutritional yeast
πŸ¦ƒ 1 tbsp balsamic vinegar
πŸ¦ƒ 1 tsp maple syrup
πŸ¦ƒ salt (approx. Β½ tsp) and pepper, to taste
πŸ¦ƒ 2 tbsp flour, I used GF flour
πŸ¦ƒ 1 sheet vegan puff pastry***
πŸ¦ƒ 1 tbsp soy (or other thin plant) milk, to glaze
πŸ¦ƒ coarse sea salt, sesame seeds or poppy seeds, to garnish (optional)

Gravy

πŸ₯Ÿ 2 tbsp olive oil
πŸ₯Ÿ 3 shallots, roughly diced
πŸ₯Ÿ 2 garlic cloves, sliced
πŸ₯Ÿ 1 carrot, roughly diced
πŸ₯Ÿ 2 celery sticks, roughly diced
πŸ₯Ÿ 15 g / 0.5 oz dried porcini mushrooms, well rinsed
πŸ₯Ÿ 4 button or chestnut mushrooms, sliced
πŸ₯Ÿ 1 medium beetroot, peeled and sliced
πŸ₯Ÿ a few sprigs of thyme
πŸ₯Ÿ a few sprigs of rosemary
πŸ₯Ÿ 1 bay leaf
πŸ₯Ÿ 1 tsp red miso paste
πŸ₯Ÿ 1 tbsp nutritional yeast
πŸ₯Ÿ 240 ml / 1 cup white (or red) wine
πŸ₯Ÿ salt and pepper, to taste
πŸ₯Ÿ 1 tsp sugar
πŸ₯Ÿ 2 tsp cornflour / cornstarch, dissolved in 1 tbsp water

Duxelles (Mushroom Pate)

πŸ₯™ 600 g / 21 oz button mushrooms
πŸ₯™ 2 tbsp olive oil
πŸ₯™ 2 shallots, finely diced
πŸ₯™ 2 garlic cloves, finely diced
πŸ₯™ a few springs of thyme, leaves picked
πŸ₯™ salt and pepper, to taste

Instructions

Smoky Beet Filling

πŸ¦ƒ1. Heat up 2 tbsp of olive oil in a heavy bottomed pan. Add the finely diced shallots and fry on a low-medium heat until soft and translucent. Add the chopped garlic, rosemary and thyme, gently fry for a few minutes until softened and fragrant. Allow the mixture to cool.

πŸ¦ƒ2. Place the walnuts in a food processor and process until fine. Transfer the walnuts out of the food processor.

πŸ¦ƒ3. Heat up the oven to 180Β° C / 355Β° F and line a baking tray with a piece of baking paper.

πŸ¦ƒ4. Add the beetroot to the food processor and process until finely shredded. Then add the drained tofu, onion and garlic mixture, smoked paprika, nutritional yeast, balsamic vinegar, maple syrup and salt / pepper. Process until you get a homogeneous mixture. Finally add in the flour and ground walnuts. Process some more.

πŸ¦ƒ5. Empty the contents of the food processor onto the prepared tray and form the mixture into a compact, uniform 16 cm / 6.25β€³ long log with a spatula or your hands.

πŸ¦ƒ6. Bake for about 30 minutes and allow it to cool down.

Gravy

πŸ₯Ÿ7. Heat up 2 tbsp of olive oil in a heavy bottomed pan. Once the oil comes to temperature, add the roughly diced shallots, garlic, carrot and celery sticks. SautΓ© on a low-medium heat gently until caramelised, stirring often.

πŸ₯Ÿ8. Next add in the porcini and button mushrooms, beetroot, herbs, bay leaf, miso paste, nutritional yeast, wine and 1 cup (240 ml) of water.

πŸ₯Ÿ9. Allow the mixture to simmer gently for about 30 minutes.

πŸ₯Ÿ10. Season with salt, black pepper and sugar (if needed). Set aside for the flavours to infuse (ideally overnight if you have time).

πŸ₯Ÿ11. Strain the mixture and squeeze all of the juice out of the veggies.

πŸ₯Ÿ12. Return the liquid to a small pot. Taste and season to taste.

πŸ₯Ÿ13. Bring the gravy to a gentle simmer. Thicken it a little by whisking the cornflour slurry in slowly while it simmers.

Duxelles

πŸ₯™14. Clean all of the mushrooms and dice them finely. I don’t recommend using a food processor for this as it is really easy to overprocess the mushrooms and lose all of the texture.

πŸ₯™15. Heat up 2 tbsp of olive oil in a heavy bottomed pan. Add the finely diced shallots and fry on a low-medium heat until gently soft and translucent. Add the chopped garlic, stir-fry until softened and fragrant.

πŸ₯™16. Add in all the diced mushrooms, thyme leaves and a good pinch of salt and pepper.

πŸ₯™17. Allow the mushrooms to cook gently, stirring them from time to time.

πŸ₯™18. Once cooked, taste the mixture and adjust the seasoning to your taste. Allow the mixture to cool off completely before assembling the Wellington. In fact, it will stick to the filling better after some refrigeration time.

Assembly

πŸ¦ƒ19. Allow the roll of puff pastry to sit at room temperature for 10 minutes before rolling it out and assembling your dish.

πŸ¦ƒ20. Heat up the oven to 220Β° C / 425Β° F and prepare a small baking tray.

πŸ¦ƒ21. Place the sheet of pastry in front of you so that the longer edge runs parallel to the work bench (I used a Jus Roll puff pastry sheet, which measures 23 cm / 9β€³ by 35 cm / 13.5β€³ cm).

πŸ¦ƒ22. Designate an area in the middle of the pastry that is of the same size as the base of your beetroot log. Place a compact layer of duxelles in that area.

πŸ¦ƒ23. Place your beetroot log onto the duxelles.

πŸ¦ƒ24. Using a butter knife, a supple spatula or simply your hands, cover the log with the rest of your duxelle mixture, making sure you compress the mixture gently as you go along (so that it doesn’t fall off the log).

πŸ¦ƒ25. Once the filling is in place, make a series of 2.5 cm / 1β€³ incisions in the pastry on both sides of the stack at a slight diagonal (see photos in the post). The resulting strands of pastry will be braided at the top of our Wellington.

πŸ¦ƒ26. Fold both end (top and bottom) flaps up, like you would wrap a present and then braid the strips over the top of the filling, alternating sides. If you end up with big gaps at either of the ends, patch them up with leftover pastry. The tiny gaps in between the braids allow the steam to escape and prevent the Wellington from bursting while in the oven.

πŸ¦ƒ27. Brush the pastry with plant milk and sprinkle with coarse salt, sesame seeds or poppy seeds.

πŸ¦ƒ28. Bake for about 35 minutes, until the pastry is beautifully puffed and golden. Serve with your favourite sides and the beet gravy on the side.

Notes

*If you want that beautiful deep pink colour, I recommend using a fresh baked beetroot rather than the vacuum packed, pre-cooked one. I bake my beetroot wrapped in foil at 200Β° C / 390Β° F until soft (about an hour for a medium size beetroot).

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https://www.lazycatkitchen.com/vegan-wellington/#recipe-start
https://www.lazycatkitchen.com/vegan-wellington/?print=true

About Perukey Eggs

This egg was only available in the Egg Cave for November 2013.

Perukey eggs are nearly identical to the leaves found on many trees in Ark during autumn. Due to this, it is very difficult to decipher between the egg and fallen leaves. The eggs wither away indistinguishably from the leaves, and if left unattended for too long, the creature will die. Due to this, Perukey are rather rare in Ark, so they are generally not hunted for Thanksgiving.

About the Perukey Creature

At first, it was believed that Perukey and Gobblers descended from the same type of bird, however, major behavioral differences between them caused Ark citizens to begin to believe the contrary. Unlike Gobblers, Perukey are very friendly towards people, and are most content when in captivity. Unfortunately, most Ark citizens don't find the Perukey to be appealing to the eye, so it isn't common for them to be kept as pets.

In addition, while most breeds of turkey are capable of flying, the structure of a Perukey’s wings prevent it from doing so. Because of this, Perukey are easy prey for other creatures in Ark, contributing to their scarcity.