Main Ingredients

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280g Naked Tofoo

1 Packet Vegan Puff/Shortcrust Pastry

250g Mushrooms (Chopped to small pieces - ½ cm)

1 Onion (Chopped)

1 Garlic Clove (Chopped)

1 tbsp Dijon Mustard

1 Stick of Celery (Chopped)

1 tbsp Parsley (Chopped)

1 tbsp Thyme (Chopped)

2 tbsp Olive Oil

60g Breadcrumbs

Salt and Pepper to taste

50ml Almond Milk

50g Sunflower Seeds

Previous Recipe

Tofoo and Mushroom Wellington

Serves 4 • Prep 10 min • Cooking

Tofoo and Mushroom Wellington
Main Ingredients

Underline

280g Naked Tofoo

1 Packet Vegan Puff/Shortcrust Pastry

250g Mushrooms (Chopped to small pieces - ½ cm)

1 Onion (Chopped)

1 Garlic Clove (Chopped)

1 tbsp Dijon Mustard

1 Stick of Celery (Chopped)

1 tbsp Parsley (Chopped)

1 tbsp Thyme (Chopped)

2 tbsp Olive Oil

60g Breadcrumbs

Salt and Pepper to taste

50ml Almond Milk

50g Sunflower Seeds

Method

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1. Preheat oven to 180°C

2. Roll out the pastry to ½cm thickness. Chill in the fridge until required.

3. Cut the Tofoo into small pieces/mash/crumble.

4. To make the filling, combine the chopped mushrooms, Tofoo, onion, garlic, mustard, celery, parsley and thyme in a mixing bowl and mix together. Transfer to a pan with olive oil and cook until soft. Stir the breadcrumbs through. Add salt and pepper as desired.

5. Form the mixture into a sausage shape down the centre of the length of the pastry sheet on a lined baking sheet. Roll up so that the edges meet. Seal by brushing the almond milk over the edges and crimping them together. Turn the roll over so that the join is underneath.

6. Brush the roll with the remaining almond milk and press the sunflower seeds onto the top. Bake for 40-50 mins or until golden brown and piping hot.

7. Slice to desired thicknesses and serve warm with cranberry sauce.