Vegetable & Tempeh Wellington with Shiitake Gravy

To braise the tempeh

Cut the tempeh into bite-sized cubes. Add all the other ingredients to a jar, close the lid tightly and shake well to mix.

 To cook the tempeh

1. Warm a little filtered water in a heavy-based pan over a low-medium heat, add the tempeh cubes and cook covered for 5 minutes. Pour over the marinade, cover and cook on a low heat for 25 minutes, adding water if the pan dries out. Transfer to a large bowl.

 The pastry

1. Follow the instructions on your pastry packet for thawing. Remove the pastry from the box and lay on a baking tray lined with parchment paper. Let sit for 15 minutes then gently roll and allow the pastry to come to room temperature.

 The greens

1. Bring a small pan of filtered water to a boil. Pop the spinach into a steamer basket. Cover and steam the spinach for a 1–2 minutes until wilted. Transfer to a small plate and set aside.

 The mushrooms

1. In a heavy-based pan, heat a little filtered water and cook the mushrooms with a pinch of sea salt for 7–8 minutes.
2. Add the red wine and allow to soak into the mushrooms; cook until the pan is dry. Remove the mushrooms to a bowl and set aside.

 The filling

1. Using the same pan, add a splash of filtered water and sauté the garlic, leeks, celery, onions and carrots, tamari and herbs. Cook for 5–7 minutes.
2. Remove from the pan and allow the mixture to cool. Add this mixture to the tempeh bowl, use a paper towel to blot any moisture from the mixture, then transfer to a dish and chill in the fridge.

 The secret to a deliciously juicy yet flaky wellington is to pat everything dry and make sure it is completely cold before wrapping it in your vegan puff pastry.

 Stuffing the wellington

1. Preheat the oven to 200°C (400°F), gas 6. Layer the mushrooms onto the prepared pastry sheet, spreading them evenly along the edge of the pastry nearest to you.
2. Layer some of the filling on top of the mushrooms, then the spinach, and top with a layer of the steamed carrots.
3. Add a thin layer of basil pesto along the full length of the filling. Very carefully fold the pastry over the top of the mixture and press down to seal the edges. Trim any excess pastry and crimp around the edges with the back of a fork.
4.  Using a sharp knife, score diagonally across the pastry in both directions. Put in a couple of vents by pushing a sharp knife down into the middle of the pastry.

To make the egg wash

1. To make the vegan egg wash, whisk all of the ingredients together in a bowl. Using a pastry brush, very lightly coat the wellington. Place the baking tray with the wellington in the freezer for 10 minutes before repeating with another layer of vegan egg wash, and freezing for a further 10 minutes.
2.  Place the baking tray in the oven for 30–35 minutes, or until golden and flaky. Beautifully layered colours of delicious vegetables encased in puff pastry will be the end result, and served with some shiitake gravy is heaven on earth. Makes 8 servings.

 Note – Use any remaining filling and leftover pastry to make mini pastries that are great for snacks or picnics. The leftovers also work well as a pie filling.

To make the gravy

1. Heat a splash or two of water in a saucepan over a medium heat. Add all the mushrooms, sea salt and tamari and sauté for 5 minutes. Reduce the heat to low and cook, covered for 10 minutes.
2. Whisk in the milk and stock. Add the kuzu and stir constantly to avoid lumps. Simmer for 15 minutes, or until thickened, whisking often. Add more water if necessary, to reach the desired consistency. 
3. Serve as is or blend to a cream.