Thanksgiving centerpiece idea.
Our Tempeh & Mushroom wellington is flaky, festive, and protein-packed.
INGREDIENTS
Tempeh-Mushroom Filling:
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1 block tempeh (240 g), finely crumbled
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2 cups mushrooms, chopped
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1 carrot, diced small
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1 onion or 2 shallots, finely chopped
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2 garlic cloves, minced
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2 tbsp tamari or soy sauce
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1 tbsp olive oil (plus more for brushing)
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1 tsp thyme + 1 tsp rosemary (or herbes de Provence)
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½ cup breadcrumbs or cooked rice to bind
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1 sheet store-bought puff pastry (or homemade)
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2 tbsp plant-based milk (for brushing)
25 minutes +
30 minutes baking time
4 to 6 servings
INSTRUCTIONS
1. Sauté onion, carrot & garlic in olive oil until soft.
2. Add mushrooms, cook until browned and liquid evaporates.
3. Stir in crumbled tempeh, tamari, and herbs. Cook 5–7 min.
4. Mix in breadcrumbs or rice.
For a tempeh–mushroom Wellington in store bought puff pastry (feel free to make your own from scratch), you’ll want to:
5. Prepare the filling first (tempeh + mushrooms + aromatics) and let it cool completely before wrapping. If the filling is warm, the pastry can get soggy.
6. Bake time & temp: Preheat oven to 400°F (200°C).
7. Brush the pastry with a bit of plant-based milk or oil for color.
8. Bake for about 25–35 minutes, or until the puff pastry is golden brown and crisp all around. Let it sit for 5–10 minutes before slicing, so the filling sets and the pastry layers don’t collapse.