Plant-based Christmas made easy with this beef-style Wellington
Served with crispy kale and honey-and-butter poached Forelle pears, this beef-style Wellington will have you coming back for seconds (and thirds!)
Recipe by: Abigail Donnelly, Sadiqah Assur-Ismail, Jan Ras
*Selected products are available online
Plant-based beef-style Wellington
Serves 4 to 6
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 1 hour
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 1 hour
Ingredients:
- 1 765 g Woolworths Plant Powered™ soya-and-mushroom Wellington
- 1 free-range egg yolk
- Canola oil, for deep-frying
- 1 bunch kale
- 2 T honey
- A squeeze of lemon juice
- 6 Forelle pears, halved
- 1 T butter
For the dressing, mix:
- 2 T wholegrain mustard
- ¼ cup olive oil
- 1/2 lemon, juiced
Cooking instructions:
- Preheat the oven to 200°C
- Brush the Wellington with the egg yolk and roast for 50–60 minutes until golden brown.
- Heat the oil in a pan and fry the kale until crispy.
- Heat the honey in a separate pan over a medium heat and a squeeze of lemon juice. Add the pears and butter. Simmer until sticky and caramelised.
- Drizzle the dressing over the Wellington and serve with the pears and kale.