October 1, 2014
Field Roast Deluxe Wellington
1 1/2 pounds white button mushrooms (about 7.5 cups sliced mushrooms)
2 shallots, coarsely chopped
4 cloves garlic, coarsely chopped
2 sprigs fresh thyme
2 tablespoons Earth Balance or other margarine
2 tablespoons olive oil
Salt and pepper, to taste
1 Field Roast Classic Meatloaf
1 sheet Pepperidge Farms (or a similar brand) puff pastry, thawed
8 ounces vegetable pâté (found at most natural food stores)
Preheat the oven to 400 F (204 C).
To prepare the duxelles (mushroom mixture), place the mushrooms, shallots, garlic and herbs into a food processor, and pulse until they are minced but not puréed.
In a skillet over medium heat, add the mushroom mixture, the olive oil and the margarine. Cook the mixture until the moisture has evaporated. Remove the pan from the heat and season the mixture with salt and pepper.
To assemble the Wellington roast, lay out the puff pastry. Then spread the pâté across the puff pastry dough, followed by the duxelles. Place the Field Roast Classic Meatloaf in the middle of the puff pastry sheet and fold the pastry, tucking the loose ends underneath the roast.
Bake the roast for 35-40 minutes, or until it is browned on the outside.
Allow the roast to cool for 10 minutes before cutting it. Serve it with gravy or cranberry sauce, or try making dairy-free hollandaise sauce.
(Recipe and photo from Field Roast Grain Meat Co.)
All figures are per serving (assumes 4 servings).
Fat: 55 g
Carbs: 44 g
Fiber: 8 g
Protein: 40 g
Sodium: 1,062 mg