Wellington-style crust roast {vegan}
Et voici venir le plat principal du menu de Noel végétal version 2019 : le rôti en croûte façon Wellington. Oui cette année on sort du lourd, du grand classique revisité à la sauce végétale (mais sans sauce !), parce que c’est un peu ça les fêtes de fin d’années, de l’exceptionnel et du merveilleux, non parce que concretement on va pas faire ce rôti en croûte tous les jours ! Bon, pour envoyer du pâté (enfin du rôti), il va falloir se bouger un peu les miches car cela demande juste un peu de préparation, mais rassurez vous vous pourez préparer quelques trucs à l’avance ! No need for a thousand unobtainable ingredients either, stuff goes everywhere except maybe the trumpets of death, which for us come from this autumn's mushroom picking in the forest (neologism of 16 December, bonjour !).
Brief, Roast Wellington is a bit like the Rolls Royce of party dishes
, so to keep it simple we have the right to serve this with a good, simple but nonetheless delicious mashed potato., and potato gratin or if you are more crazy about the ocas of Peru or a crosnes salad ! Like I told you, you can prepare the seitan and the mushroom stuffing 3-4 days in advance and even assemble the roast the day before and keep everything cool before putting it in the oven. Stay connected because it's not over, I will prepare the Ferrari for you as an entry in a few days !
Wellington-style crust roast {vegan}
POUR 8-10 PARTS
- 1 To 2 puff pastrys
- 15 mushrooms of Paris
- 50 g dried death trumpets
- 30 g of margarine
- 3 tablespoons of soy cream
- 2 shallots
- salt and pepper
- poppy or sesame seeds
- 2 tablespoons of soy milk
FOR THE SEITAN
- 340 g of wheat gluten
- 350 g of Jerusalem artichokes
- 30 key of water
- 40 ml of tamari
- 40 g of white miso
- Salt and pepper
- 2 tablespoons of garlic powder
- 2 tablespoons of vegetable broth powder
- Peel and cook the Jerusalem artichokes in pieces in boiling water 15 minutes.
- Once the Jerusalem artichokes are cooked, mix them with 30 cl of cooking water, the tamari, and eyes, garlic, broth, salt and pepper.
- In a robot fitted with a leaf or by hand, mix together the gluten and the liquid Jerusalem artichoke preparation to form a homogeneous mixture.
- On a film paper, spread the seitan over approximately 20 cm and roll into a sausage. Close the film firmly to form the roast. Tie knots on the sides to hold it in place and tie it up.
- Steam for 1 hour 30 minutes, remove the film and strings and leave to cool.
- During this time, put the death trumpets in a bowl and cover with boiling water.
- Finely chop the shallots and brown them in the margarine over medium heat..
- Cut the button mushrooms into duxelle then add them to the shallots, bring back 5 minutes while stirring then add the death trumpets and their water. Cook until the liquid disappears, stirring occasionally.. Mix roughly, season and add the cream. Book cool
- Preheat the oven to 200°.
- Cut a large rectangle from the puff pastry then spread the mushrooms on top, leaving free 1 cm on each edge. Arrange the roast in the center then close the puff pastry (depending on the size of your rectangle of dough in relation to your roast, you may need to readjust). Seal the dough then place the roast on a baking tray.
- Use the scraps of puff pastry to decorate your roast.
- Brush with soy milk and add the seeds.
- Bake 35-40 minutes.
