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

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Plant-based beef-style Wellington

Serves 4 to 6 
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:

  1. Preheat the oven to 200°C
  2. Brush the Wellington with the egg yolk and roast for 50–60 minutes until golden brown.
  3. Heat the oil in a pan and fry the kale until crispy. 
  4. 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. 
  5. Drizzle the dressing over the Wellington and serve with the pears and kale.