Vegetable & Tempeh Wellington with Shiitake Gravy

veganfoodandliving.com

Gabriella

1 250 g pack vegan puff pastry

1 bunch spinach, chopped

6 medium portobello mushrooms, sliced ¼ inch thick

Pinch sea salt

2 Tbsp red wine

2 cloves garlic, minced

2 large leeks, white part only, trimmed and cut into ½ inch slices

2 cups celery, thinly sliced

2 cups red onion, thinly sliced

2 cups carrots, thinly sliced

1 Tbsp tamari

0.50 tsp dried sage

0.50 tsp dried thyme

1 large carrot, thinly cut on the diagonal and steamed

Basil pesto

subheading: To braise the tempeh:

1 225 g pack organic tempeh, cubed and marinated

1 Tbsp shoyu

1 Tbsp rice mirin

1 Tbsp ume plum seasoning

0.50 Tbsp freshly squeezed ginger juice

1 clove garlic, crushed

0.50 tsp dried mixed herbs

subheading: To make the egg wash:

1 Tbsp aquafaba (chickpea water)

1 Tbsp almond milk

0.50 tsp maple syrup or brown rice syrup

subheading: Rich Shiitake Gravy:

2 cups button mushrooms, very thinly sliced

2 cups fresh shitake mushrooms, very thinly sliced

Pinch sea salt

1 Tbsp tamari

1 cup rice or almond milk

0.50 cup vegetable stock

1 Tbsp kuzu dissolved in ¼ cup water

Directions at veganfoodandliving.com

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