No Beef Wellington - Jungle Jack
Rated 5.0 stars by 1 users
Author:
Jungle Kitchen
Servings
8-10
Prep Time
30 minutes
Cook Time
15 minutes
Treat yourself to a gourmet experience with our No-Beef Wellington, showcasing the rich and meaty texture of Jungle Jack encased in flaky puff pastry. This elegant dish is perfect for special occasions, offering a plant-based twist on a classic favourite.
Ingredients
-
1 can of Jungle Jack
-
200 g of Oyster mushrooms
-
100 g of Carrots
-
400 g Puff pastry (1 packet)
-
Salt
-
Pepper
-
Nutmeg
-
Coconut milk to brush
Directions
Mushroom Filling
Chop the oyster mushrooms into small pieces.
Heat oil in a pan and sauté the mushrooms until golden brown.
Season with salt and pepper to taste.
Set aside once cooked.
Meat Filling
Take half of the Jungle Jack can and mold it into a rectangle shape.
Heat oil in a pan over medium heat.
Brown the Jungle Jack block on all sides until crispy and golden brown.
Set aside once done.
Carrot Filling
Boil the carrots until tender, then pulse them into a puree.
Season the carrot puree with salt, pepper, and a pinch of nutmeg to taste.
Assembling
Preheat the oven to 340°F (170°C).
Roll out half of the puff pastry into a rectangle shape.
Arrange the mushroom filling on the pastry, followed by the carrot puree, and finally the cooked Jungle Jack block.
Fold the pastry over the filling to enclose it, forming a log shape.
Score the top of the pastry with a knife.
Brush the top of the pastry with coconut milk for a golden finish.
Place the Wellington in the preheated oven and bake for 10-15 minutes, or until the pastry is golden brown and crisp.
Remove from the oven, slice, and serve hot. Enjoy your No-Beef Wellington!