Quorn Meatless Vegetarian Beef Wellington

Name: Quorn Meatless Vegetarian Beef Wellington
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 12oz Bag Quorn Meatless Grounds; 1 tbs. olive oil; 1 medium onion, diced; 2 peeled garlic cloves, minced; 5 porcini mushrooms, cut into small pieces; 1 cup mushrooms, cleaned and sliced; 3/4 cup vegetable broth; 3/4 cup white wine (optional - replace with broth); 1/2 cup heavy cream; 1/4 tsp chili flakes; Salt and pepper to taste; 2 cups fresh breadcrumbs (4oz); 1 egg, beaten; 1 tbs. fresh parsley leaves, chopped; 1x 1lb block of ready to roll puff pastry; 1 egg, beaten to glaze the pastry

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A slice of puff pastry filled with Quorn Grounds and mushrooms with Brussels sprouts on the side, and a chutney and the larger Wellington from which the slice has been taken in the background.

For a delicious take on a classic winter warmer try our meatless vegetarian beef wellington. A meat-free spin on a much loved classic dish our vegetarian beef wellington will be the talk of the party. Using Quorn Meatless Grounds this vegetarian wellington recipe is packed full of flavor and a sure holiday's hit!

Vegan & Vegetarian Holiday Recipes Grounds & Meatballs Winter Comfort Food Recipes

Serves 4

55 mins

A Challenge

592 cals
(Per serving)

28g of fat

A bag and a box of Quorn Meatless Grounds showing the plated product and information on an orange and charcoal background.

Made with Quorn Meatless Grounds

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

Ingredients

12oz Bag Quorn Meatless Grounds
1 tbs. olive oil
1 medium onion, diced
2 peeled garlic cloves, minced
5 porcini mushrooms, cut into small pieces
1 cup mushrooms, cleaned and sliced
3/4 cup vegetable broth
3/4 cup white wine (optional - replace with broth)
1/2 cup heavy cream
1/4 tsp chili flakes
Salt and pepper to taste
2 cups fresh breadcrumbs (4oz)
1 egg, beaten
1 tbs. fresh parsley leaves, chopped
1x 1lb block of ready to roll puff pastry
1 egg, beaten to glaze the pastry

Method

Preheat oven to 400F.
Heat the oil in a large skillet and saute the onions for 5 minutes. Add the garlic and mushrooms and cook for 5 more minutes. Stir in the porcini mushrooms and vegetable broth, bring to the boil then cook on medium/low for around 5 minutes until the liquid has reduced in volume by half.
Add the cream and chili flakes and cook until the volume has reduced by half again. Season with salt and black pepper. Remove from the heat.
Stir in the Quorn Meatless Grounds, breadcrumb, egg and parsley.
Roll out the pastry into a rectangle shape to approximately 1/2 inch thick and carefully spoon the Meatless Grounds mix into the center of the pastry rectangle. Draw the furthest edge of the pastry over the grounds towards you forming a tube and carry on rolling until the pastry completely covers the grounds and it is possible to tuck the edge of the pastry underneath the roll.
Fold the outer edges of the tubes inwards to seal the ends and then place on a greased baking sheet. Brush generously with beaten egg and bake in the center of the oven for 30-35 minutes until golden brown.