Introduction
Ever had one of those days where you just want to throw on your comfiest socks, ignore the chaos of the week, and dive face-first into something warm, cozy, and totally satisfying?
Enter the Smoky Veggie Wellington—a plant-powered hug wrapped in golden puff pastry. It’s like your favorite comfort food decided to go vegan and bring a little extra sass to the party.
This isn’t your average veggie dish trying to play dress-up. Nope, it’s a smoky, savory masterpiece that somehow manages to feel fancy without making you work overtime in the kitchen.
Perfect for impressing yourself, your friends, or that person who’s always suspicious about tofu (spoiler: they might just ask for seconds).
Ingredients
- 1 250g pack chestnut mushrooms, chopped
- 2 shallots, finely diced
- 2 smoked garlic cloves, crushed (non-smoked is fine if you can’t get smoked) (smoky magic!)
- 1 tablespoon chopped fresh thyme
- 225g packet of smoked tofu, chopped (tofu takeover!)
- 1 cup wholemeal bread crumbs
- A pinch of chilli flakes
- 1 teaspoon soy sauce (or liquid aminos if you have them)
- 1 sheet of vegan puff pastry
- A sprinkle of sesame seeds
This Smoky Veggie Wellington lineup is like a plant-powered party in your kitchen!
With mushrooms and tofu teaming up, plus that cheeky smoked garlic, even meat lovers might do a double take.
Puff pastry wraps it all up like a cozy vegan hug—let’s get rolling!
How to Make It
Alright, let’s get down to business with this smoky veggie Wellington that’s just bursting with flavor. You’ll start by softening up 2 finely diced shallots and those gorgeous 2 smoked garlic cloves (or regular garlic if you’re fresh out of smoked) in a splash of oil—just let them get all cozy and translucent in the pan.
Then toss in your 250g pack of chopped chestnut mushrooms along with 225g of chopped smoked tofu, a pinch of chili flakes for a cheeky kick, a tablespoon of fresh thyme, and a teaspoon of soy sauce or liquid aminos if you’re feeling fancy. Fry everything together for about 10 minutes until things start to brown and smell like a vegan dream come true.
Once your filling is looking all golden and delicious, it’s time to get a little blender action going. Scoop everything into a blender or grab a hand blender and mix it up with a cup of wholemeal bread crumbs until you get this thick, sausage-meat-like texture.
Don’t stress if it’s not perfectly smooth—chunky bits of mushroom and tofu just add character, like little edible surprises in every bite. Now, grab your sheet of vegan puff pastry and cut it in half lengthways. You’re basically wrapping all that smoky goodness in a flaky, golden hug.
And hey, don’t forget to sprinkle some sesame seeds on top before it hits the oven—because life’s too short for bland pastry crusts!
Bonus Tips
- Feeling fancy? Slather your Wellington with a vegan egg wash made from aquafaba to get that golden glow without cracking any chickens.
- Swap the tofu for tempeh if you want a nuttier punch—your taste buds will think you’ve been airlifted to a gourmet mushroom cloud.
- Don’t just sprinkle—go wild with sesame seeds, poppy seeds, or even crushed pistachios for a crunch that says, “I’m here to impress, plant-based style.”
Why You’ll Love It
This Smoky Veggie Wellington is like the superhero of plant-based dinners—fancy enough to impress your in-laws but chill enough for a weeknight win.
It’s packed with smoky, savory vibes that make tofu and mushrooms feel like the rock stars they truly are. Plus, it’s super forgiving, so even if you’re still figuring out your vegan kitchen mojo, you’ll nail it without breaking a sweat.
Trust me, this puff pastry party is where flavor and fun get cozy under one flaky roof!
Nutritional Info
These are estimated values.
Calories: 320
Protein: 7 g
Carbohydrates: 42 g
Fat: 14 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
