Name: EASY VEGAN WELLINGTON
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 1 plain block of Tiba Tempeh; 1 tbsp tamari soy; 1 tbsp brown miso; 1 tbsp balsamic vinegar; 1 tbsp vegan wostershire sauce, i used Biona; 1 tbsp maple syrup; 1.5 tbsp oil of choice; 500 g chestnut mushrooms; 1/2 cup cooked chestnuts. I used gourmet merchant (optional); 1/2 small onion, finely diced; 1/2 tbsp rosemary, finely chopped; 1/2 tbsp thyme, finely chopped; 1 tbsp tamari soy; 1/4 cup coconut cream; 1-2 tbsp Brandy (optional); 1 tbsp oil of choice; Himalayan salt and pepper; 1 gluten free Readyrol puff pastry sheet; 1 tbsp almond or hazelnut milk; 1 tbsp oil of choice; 1 tbsp tamari soy

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EASY VEGAN WELLINGTON

christmas, gluten free, Mains, VEGAN
0

christmas easy make ahead mushroom roast tempeh wellington

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THE NIL BY MOUTH FOODIE

EASY VEGAN WELLINGTON

THE BEST 15 MIN VEGAN GRAVY

THE LAST THING I EVER ATE

EASY VEGAN WELLINGTON

EASY VEGAN WELLINGTON

THE BEST 15 MIN VEGAN GRAVY

THE LAST THING I EVER ATE

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