Tempeh-Mushroom Wellington with Savory Mushroom Gravy

vegan, soy-free, refined sugar-free

Adapted from recipes on May I Have That Recipe? and The Post Punk Kitchen

A beautiful centerpiece of savory tempeh and mushrooms wrapped in a flaky puff pastry. Enjoy with or without the gravy. The gravy would also make a fantastic topping for mashed potatoes.

Goes great with other holiday dishes like Festive Kale Salad with Sweet Apple Cinnamon Vinaigrette & Pecan Parmesan and Homemade Cranberry Sauce

Serves: 4 / Prep time: 30 min / Total time: 1 hour

Ingredients:​​
For the Wellington*

• 8oz tempeh
• 3 cups boiling water
• 8oz button or cremini mushrooms
• 2 tbsp oil, divided
• 1/2 of a yellow onion or shallot
• 1/2 tsp dry thyme
• 1/2 tsp dry rosemary
• 1/2 tsp dry marjoram (optional)
• 1/8 tsp black pepper
• 1/4 tsp salt
• 1/3 cup light beer (you can also use your favorite red or white wine)
• 4 tsp whole grain mustard
• 1 sheet vegan puff pastry, thawed

To Serve

• ​1 recipe Savory Mushroom Gravy (below)

Directions:

1. Cut the tempeh width-wise into 4 equal pieces, then slice each piece in half to make 8 thin slices. Place them in a heat proof bowl, pour boiling water over them, cover the bowl with a plate and let it sit until ready to use.
2. In the meantime, dice the onion/shallot and mushrooms (If preparing gravy as well, save a step by chopping an entire onion/shallot and all 16 oz of mushrooms and simply set aside half of each for the gravy recipe).
3. Carefully remove the tempeh pieces from the water and pat them dry with a paper towel or a clean towel. Season each piece with salt and black pepper to taste (seasoning here is optional).
4. Heat one tablespoon of oil in a large non-stick skillet. Sear the tempeh pieces over medium heat, about 2 minutes per side (keep an eye on them to make sure they don't burn). Remove to a plate and set aside.
5. Heat one tablespoon of oil in the same skillet you used for the tempeh. Add the diced onion/shallot and cook over medium heat for 1-2 minutes, until translucent. Add the mushrooms, thyme, rosemary and marjoram (if using) and continue cooking for 5 minutes, stirring often.
6. Add salt and pepper and cook for 1 more minute. Add beer/wine and cook until dry, 3-4 minutes. Set side until ready to use.
7. Preheat the oven to 400F. Line a baking sheet with parchment paper or aluminum foil coated with cooking spray.
8. Unfold the sheet of puff pastry on a lightly floured surface and stretch it out slightly using a rolling pin into a large rectangle. 
9. To assemble the Wellington, place a piece of tempeh in the center of the pastry (see photos in notes). Spread the mustard over the tempeh, and top with mushroom mixture. Slice the sides of the pastry into strips and wrap inwards in a crisscross pattern (or whatever pattern you like - the more surface area, the crispier it will be!)  Carefully transfer the entire pastry to the lined baking sheet.
10. When almost ready to serve (if making additional side dishes), bake in between the top and middle rack for 25 minutes, checking occasionally to make sure the top and bottom don't burn. Meanwhile, prepare the gravy recipe below.
11. When the Wellington is golden brown, remove from oven, slice and serve immediately with gravy on the side.

*This can be prepared ahead of time and refrigerated. It's best when served right out of the oven, so bake just before serving time.

For the Savory Mushroom Gravy* 

​Serves: 4 / Prep time: 10 min / Total time: 30 min

​Ingredients:

• 2 cups vegetable broth
• 1/4 cup all purpose flour
• 1/2 of a yellow onion or shallot, diced
• 1 Tablespoon olive oil
• 8 oz button or cremini mushrooms, sliced
• 1 clove garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon salt
• Several dashes fresh black pepper
• 1/4 cup dry white wine or light beer
• 2 tablespoons nutritional yeast, optional**

​Directions:

1. In a small bowl, mix the flour with 1 cup of vegetable broth until well dissolved. Once dissolved, add the remaining broth and mix. Set aside.
2. Preheat a 2 quart pot over medium heat. Saute the onion in oil for about 5 minutes, until translucent. Add mushrooms, garlic, thyme, sage, salt and pepper and saute for about 5 more minutes.
3. Add wine/beer and turn heat up to bring to a boil. Let wine/beer reduce for about 3 minutes. Add the broth/flour mix and the nutritional yeast, if using. Lower heat to medium and cook for about 15-20 minutes, stirring often.
4. Taste for salt and pepper and serve.

*This gravy recipe makes enough for one Wellington recipe. Double it if planning to also serve with mashed potatoes or other sides.
​**Nutritional yeast, commonly called "nooch" by vegans, is deactivated yeast with an amazing nutrition profile and a nutty, cheesy flavor. Look for nutritional yeast in the bulk bins, baking aisle, or supplements section at your grocery store. I use it to top pasta, pizza, salads, breads, rice, and popcorn, and it's used in many vegan cheese substitutes. For other recipes calling for nooch, see Crispy Kale Chips, Roasted Chickpeas, Tofu Scramble, Chickpea Noodle Soup, Soft Gruyere, Cauliflower Gratin, and Creamy Spinach-Artichoke Dip. In other words, if you don't already have some, you're going to want to buy some!