Mini Vegan Wellingtons
"From the cookbook "Vegan Lunch Box" by Jennifer McCann, these little treats are fabulous!"
photo by Kozmic Blues
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
12 mini wellingtons
- Serves:
- 6
ingredients
- 1 cup walnuts
- 1 cup cooked brown rice
- 1 cup canned chick-peas, rinsed and drained
- 1 cup oat bran
- 1⁄2 teaspoon sage
- 1⁄2 teaspoon marjoram
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon thyme
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon peanut butter
- 1 lb puff pastry, thawed
- olive oil, for brushing
directions
- Line two baking sheets with parchment paper, spray with non-stick spray and set aside.
- Have a small bowl of water and a clean, floured pastry board ready.
- Chop walnut (food processor makes it easy) into very small bits. Scrape into large bowl.
- Chop brown rice and chickpeas in food processor until mixture forms a coarse mash. Add this to the mixing bowl along with oat bran, spices, soy sauce, mustard and peanut butter. Knead together until it holds its shape.
- Unfold the first sheet of puff pastry and roll into a 12x12 square. Cut into six rectangles about 6x4.
- Scoop up a handful of the nut loaf mixture and form it into a small rectangular loaf (about 3x1x3/4 inches). Place in the center of a puff pastry. Dip your fingers in the water and lightly wet the top of the loaf.
- Fold the short ends of the pastry over the loaf, then fold up the long edges using some water to seal it shut.
- Place the mini Wellington seam side down on the prepared baking sheet. Repeat with the other 5.
- Bake at 400F for 25 minutes. The crust should be puffed and golden and the inside heated through.
- The Wellingtons can be made ahead and refrigerated until it's time to bake.
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Reviews
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These things are awesome! I was weary about this one, but OMG I will make these again! Try them! I didn't have oat bran, so I ground 1 cup old fashioned oats and it appears to have worked out just fine. Only other change was adding a bit of black pepper.I got 8 rolls (ran out of filling, not dough - so next time I might make 1 1/2 X the filling to get a full 12) I never had a wellington, or a sausage roll, but whatever these are they 5 stars in my book! -
AMAZING! I have this cookbook, and have been DYING to try these for a while, and they turned out even better than I thought they would. Just a note: this full recipe actually makes 12 Wellingtons (at least for me it did, since my 1lb package of puff pasty had 2 sheets inside it) The flavor of the nut loaf is perfect! I used 3/4 tsp of poulty season in place of marjoram and thyme, and maybe added a couple tsp of Braggs Liquid Aminos to the mix as well. -
It tasted ok, not amazing, but decent, perfect for my family that prefer non-spicy, blander foods. Fairly easy to make, and a nice addition to a family meal. Would make this again, maybe at Christmas.
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Overall very good. They could use a little more flavor, though. -
These were delicious! They had a great flavor and was a nice change of flavor for a vegetarian. my only complaint is the filling was a little dry. It looks like I'm the only person who thinks that so I may have messed up somewhere but I'm fairly positive that I followed the recipe. I will definitely make them but I think I may put my own twist on it so they aren't quite so dry. Outside of that, this recipe was fantastic!
see 6 more reviews
Tweaks
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I didn’t have walnuts, so I used cashews. Also used Tahini instead of peanut butter. I made this into one big wellington instead of mini ones, slashes the stop a few times with a knife, and it came out beautifully.
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WOW, WOW, WOW! These little things are amazing! So delicious! I also used ground up oats in place of oatbran, which worked out fine. I have never eaten a real wellington, so I cant compare to the real deal, but these are flavourful, hold together perfectly and are very versatile. I loved the spices in these and will definitely make them again as that also is very easy and quick to do.<br/>Maybe I will try to sub some smoked tofu for part of the nuts just to see how that works.<br/>I served them with lettuce leaves and your recipe #490269. Mmmm!<br/>Thank you so much for sharing this winner with us, WICC!<br/>Made and reviewed for Veggie Swap #58 May 2013.
RECIPE SUBMITTED BY
Wish I Could Cook
East Peoria, Illinois
I'm a recipe junkie and collect way too many cookbooks. But when it's time to actually make something, I quickly turn to the internet... I started avoiding meat more than 20 years ago for environmental reasons. (It takes so many resources and the pollution risks of confinement operations are huge.) I've been vegan for years now and can report that the health benefits are also real. I really don't understand why people insist on eating meat
