Gambardeli’s Vegan Wellington
Why not treat yourself to Gambardeli’s award winning Luxury Celebration vegan Wellington?
First we start with our delicious Epic Roast to make our Vegan Wellington. Next we slather the Epic Roast with roasted Chestnut and mushroom Duxelles (pate). Finally we wrap it in a golden puff pastry. Just right for a wonderful centrepiece for your celebration.
The centre of the Wellington is Gambardeli’s Epic Roast, a tender, flavourful, protein. We use a bouquet of herbs and spices to make a full flavour roast that is delightful on its own but fantastic in our Wellington.
We slather our Epic Roast generously with our roasted Chestnut and Mushroom Duxelles, pate. This pate is tasty on its own but it takes our Epic Roast to another level. To make our Duxelles pate we combine whole, roast chestnuts with sautéed mushrooms. Then we generously spread our pate onto our sheet of puff pastry before wrapping the Epic Roast. The outside layer is a crumbly, crunchy, golden puff pastry, blanket that wraps our Epic Roast to make our Fantastic Luxurious Wellington.
Make your Christmas special or surprise a friend or relative with this unusual, welcome, indulgent gift of the Luxury Wellington or the indulgent hamper.
Ingredients: Epic Roast (Wheat Gluten, Gram Flour (Chickpeas and lentils), mixed Mushrooms, Soya Sauce (soya beans, wheat, salt) Oil (Rapeseed), Miso (fermented soya paste with salt), Herbs, Spices and Sea Salt), mushrooms, whole roast chestnuts, oil (rapeseed), herbs and spices,
Pastry (wheat flour, margarine (palm fat*, water, emulsifiers, mono and Diglycerides of Fatty Acids, Lecithins (Sunflower), Acidity Regulator, citric Acid, Salt), Water, Ethanol, Sugar, Salt, Acidity Regulator, Citric Acid) * sustainably sourced
*Allergens in bold. Nuts and sesame present in production environment.
Instructions for use: Store in freezer until needed. Thaw thoroughly in fridge for 24 hours before baking.
To bake Place on a baking sheet, brush with plant based milk and pop into a preheated oven to 180 degrees. For best result preheat the baking sheet to start cooking and avoid a soggy bottom. Bake for about 45 minutes. Check that the inside is hot by inserting a thin bladed knife and carefully testing the blade for heat. The pastry should be golden and crispy.
Top Tip- avoid a soggy bottom.
I check the underside of the Wellington about 30 minutes to check that its cooking. If I think its not cooking, I gently and carefully turn the Wellington upside down and replace to bake for 10 minutes. Then I turn it back to finish off cooking the top.