This is adapted from the amazing recipe at https://www.jengostudio.com/post/vegan-impossible-wellington
Their sites pictures and overall skill are way over mine. But after making their recipe, I decided to make some changes.
- 1 sheet defrosted puff pastry sheet
- 1 package of Impossible Meat
- 6-7oz fresh spinach approx, this is typically one bag (you may have extra)
- 4-5 oz of chopped or sliced mushrooms, this is typically half a box (you may have extra)
- 1/2 onion diced
- 1/2 tsp (about 2 cloves) fresh minced garlic
- Ketchup for meat coloring glaze
- 2 slices vegan cheese, shredded or sliced
- Cooking oil
- Salt and pepper to taste
- OPTIONAL: thyme, fresh rosemary as garnish
EGG WASH ingredients:
- 1 tsp mustard
- 1 tsp maple syrup
- 1 tsp oil
- 3 tsp plant milk
I recommend if possible, to make the “log” the day before and leave it in the refrigerator. It will save you valuable time the day of your feast, plus it will firm up the Impossible Beef.
Thaw out one puff pastry sheet. If you can, pull out a frozen pastry sheet the morning of your meal and let it thaw.
Defrost the block of Impossible Beef.
In a large skillet, add a dash of oil and toss in the spinach. I used baby spinach but adult spinach should be fine. Let it wilt down and add in a bit of salt and pepper. Stir until fully wilter. Remove and add to a bowl. Note you can use frozen chopped spinach, just cook it in the pan the same.
In the same skillet, add in a small bit of oils and add onions at a medium heat. After 2 minutes, add in minced garlic. Add a dash of pepper and salt. Sautee while stirring until onions are soft.
Spread out plastic wrap on the counter, no need to measure, just make it larger than you need.
Add the block of defrosted Impossible Beef on top of the wrap. Spread out the beef to about 3/8″ thick into a rectangle that is around 8 inches and 10 inches long. These are just suggested sizes, it does not matter really so no need to get out a ruler. It can help to spread out the beef is you apply a bit of oil to your fingers.
Add in the cheese about 2 inches up from the edge in a line. Then add a line of spinach and a line of onions/garlic. See picture.
Preheat oven to 350 degrees F
Using the plastic wrap, roll beef into a log similar to making sushi. At this point, if it the day before, place the wrapped log in the refrigerator.
In the same skillet you used for the onions, add in a few tablespoons of oil. Even if you are low oil based, you want to make sure the log does not stick to the skillet. Under medium heat, add the log (plastic wrap removed!) to the skillet. Again, using two spatulas is helpful. Turn and brown all over. This will also firm up the log. Note, I have done this step and also not done this step and not doing it is still pretty darned good.
Lay out the thawed puff pastry sheet on the counter. Note the more floured side should be down. If your puff pastry is not floured, add a dusting of flour to the counter so the pastry does not stick.
Lay the log on the pastry center. You want the ends of the log to be inside the pastry. Moving the log is probably the hardest part of this recipe. I found using two spatulas to be helpful.
Coat the exposed part of the log with ketchup. This is optional, but it adds a nice taste.
Using a sharp knife, make 1/2 inch wide cuts into the pastry on each side of the log. Then “braid” them up at an angle, first one side for one, then the other. At the end, cut off the remaining braids and cover the beginning end of the log. Note, braiding is optional. 🙂
Mix the wash ingredients in a small bowl. Using a pastry brush, apply the wash to the outside of the pastry. If needed, you can make more of the wash.
Place the log onto a baking sheet lined with parchment paper or a silicone mat and then into the oven and bake until golden brown on the edges, about 20-25 minutes.
Place on serving tray and garnish with sprigs of thyme or rosemary. Suggested serve with roasted vegetables, mashed potatoes, and a mushroom gravy.