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Tofu and Mushroom Wellington with Rocket Salad, Oven Potatoes and Red Wine Sauce

Crisp puff pastry wrapped around a rich tofu-mushroom filling, served with lemony rocket salad, crispy oven potatoes and a silky red wine sauce for an elegant meat-free feast.

Active time1 h 45 min

Total time3 h 15 min

Servings

6

Overview

Make the rough puff pastry first so it can rest between turns.
While the dough rests, brown the tofu and cook the mushroom filling.
Chill and shape the filling, assemble and bake the Wellington.
Roast the potatoes and make the red wine sauce while the Wellington bakes, and toss the rocket salad just before serving.

Ingredients

Want to tweak the filling or sides?

Swap spinach for kale, use sweet potatoes instead of regular, or enrich the red wine sauce with a spoonful of cranberry jam for extra depth.

all-purpose flour350 g

very cold unsalted butter, in 1–1.5 cm cubes250 g

fine salt¾ tsp

ice-cold water180 ml

extra flour, for rolling2 tbsp

firm tofu, pressed and cut into 1 cm cubes400 g

mixed mushrooms (e.g. button, cremini, portobello), finely chopped500 g

olive oil3 tbsp

unsalted butter (or more olive oil for vegan)2 tbsp

yellow onion, finely chopped1

garlic cloves, finely chopped3

fresh thyme leaves (or dried)2 tsp

soy sauce (or tamari)2 tbsp

Dijon mustard2 tsp

walnuts or pecans, finely chopped80 g

panko breadcrumbs (or fresh breadcrumbs)60 g

fresh spinach, quickly wilted and well squeezed dry150 g

ricotta or cream cheese (use vegan cream cheese if needed)120 g

fresh parsley, chopped2 tbsp

fine salt1 ½ tsp

freshly ground black pepper½ tsp

egg, beaten (or 2 tbsp plant milk + 1 tsp oil for vegan glaze)1

rocket (arugula)120 g

cherry tomatoes, halved150 g

extra virgin olive oil2 ½ tbsp

fresh lemon juice1 tbsp

runny honey or maple syrup1 tsp

fine salt½ tsp

freshly ground black pepper¼ tsp

waxy potatoes, cut into wedges1.2 kg

olive oil3 tbsp

fine salt1 tsp

freshly ground black pepper½ tsp

garlic cloves, lightly crushed3

fresh rosemary sprigs (or dried)2 tsp

unsalted butter30 g

shallots, finely chopped2

tomato paste1 tbsp

dry red wine400 ml

good vegetable stock300 ml

fresh thyme sprigs2

bay leaf1

balsamic vinegar2 tsp

soy sauce or vegan Worcestershire sauce2 tsp

cornstarch mixed with 2 tbsp cold water (optional, for faster thickening)1 tsp

cold unsalted butter, diced (optional, for gloss)20 g

sugar (optional, to balance)½ tsp

fine salt½ tsp

freshly ground black pepper¼ tsp

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