Entertaining

Impossible™ Beef Wellingtons

8 Servings

27 Ingredients

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By Impossible™ Foods Chef

J. Michael Melton

120’ Total time=60’ Cooking + 60’ Preparation

This meaty meatless dinner idea is definitely a labor of love—yummy, delicious love. It will take some time to make, but trust us, it is so worth it. These mini Impossible™ Beef Wellingtons are tantalizing, beefy, and perfect as a party appetizer, potluck showstopper, or a weeknight delight.

This dish features our juicy, meaty Impossible™ Beef Meat From Plants with a savory mushroom filling and an earthy blend of garlic, onions, carrots, and celery. Thyme, tomatoes, and red wine deepen the flavor and make this dish feel proper fancy. All this gorgeousness is portioned into twenty four generous bites and wrapped up in a crispy, buttery puff pastry. And while your wellingtons cook, you can whip up a savory, buttery, meaty sauce that’s perfect for dipping. Don’t like mushrooms? Skip the mushroom filling and substitute with a scant teaspoon of spicy brown or horseradish mustard—we did this during recipe testing, which was DELICIOUS. And if you want to make this an entirely plant-based recipe, you’re in luck. Most store-bought puff pastry is plant-based, and it’s easier than ever to find plant-based butter and liquid egg.

This recipe is made with Impossible™ Beef Meat From Plants

Nutritional information Where to buy

Let's GetCooking

27 Ingredients

12 oz Package Impossible™ Beef Made From Plants
Mushroom Filling
1/4 cup Minced Shallot
Vegetable Mixture
1 tbsp Olive Oil
2 Sheets Frozen Plant-Based Puff Pastry
1 Beaten Plant-Based Liquid Egg
Sauce

Vegetable Mixture

1 Medium Yellow Onion, Roughly Chopped
1/2 Carrot, Roughly Chopped
1/2 Celery Stalk, Roughly Chopped
2 Cloves Garlic
1 tbsp Olive Oil
1 tbsp Tomato Paste
2 tbsp Red Wine
1/2 tbsp Fresh Thyme, Finely Chopped
Kosher Salt And Freshly Ground Black Pepper To Taste

Sauce

Reserved Impossible Beef Filling
3 tbsp Butter Or Plant-Based Butter
3 tbsp All-Purpose Flour
2 cups Vegetable Broth
1 tbsp Olive Oil
Fresh Snipped Chives As Desired

Mushroom Filling

2 tbsp Butter Or Plant-Based Butter
8 oz Cremini Mushrooms
1 1/2 tbsp Fresh Thyme, Finely Chopped
1/4 cup Sherry Vinegar

How to prepare

Step 1: Make the Mushroom Filling

Finely chop the mushrooms with a food processor (and keep the processor out since you'll use it again). Add 1 tablespoon of the butter to a large skillet over medium heat. Add mushrooms, shallot and thyme, and cook until the mushrooms have released their liquid and the moisture has cooked off, about 5 minutes. Continue to cook until mushrooms are browned, stirring to avoid burning. Add the other 1 tablespoon of butter, cook until melted, and then stir in the sherry vinegar, scraping the bottom of the pan to release any browned bits. Cook until the pan is dry, and then remove from heat, and set aside to cool. Season to taste with salt and pepper.

Step 2: Make the Vegetable Mixture

Add onion, carrot, celery, and garlic to the bowl of the food processor, and pulse until smooth and uniform. Add 1 tablespoon of olive oil to the same pan over medium heat. Add the vegetables to the pot, and cook until tender. Add tomato paste, stirring to incorporate, and cook until caramelized, about 2 to 3 minutes. Deglaze the pan with red wine, scraping crispy bits from the bottom of the pan. Add the remaining 1/2 tablespoon thyme, stirring to incorporate, and then remove from heat and set aside to cool. Season to taste with salt and pepper.

Step 3: Make the Impossible Beef Filling

In a large bowl, mix together cool onion mixture and Impossible Beef, removing 1 tablespoon worth of filling. Portion remaining Impossible Beef mixture into tablespoon size pieces. If you have any remaining filling after making 24 portions, add to the reserved filling. Set aside, and return to forming the Impossible Beef mixture for the Wellingtons. With a bowl of cold water beside your work space, lightly moisten your hands and then roll each portion of Impossible Beef mixture into about inch and a half logs, moistening your hands after every 2-3 sections so that the filling doesn't stick to your hands. Add 1 tablespoon oil to a non-stick pan over medium heat, allowing the oil to heat until simmering. Sear each Impossible Beef log for about 30 seconds two sides (the "top" of the log and the "bottom"), working in batches to not crowd the pan. We're only looking to develop a flavorful crust on the Impossible Beef filling during this step! The middle of each log should remain raw. Set aside to cool completely before assembling.

Step 4: 5. Make the Sauce

While the Wellingtons are baking, make the sauce. Add the reserved Impossible Beef filling to the same pan you cooked the mushroom filling and vegetables in over medium heat, and cook until well seared and golden brown. Flip and stir the crumbles to continue searing and cooking evenly on all sides until cooked through. Add butter and cook until melted. Whisk in flour, and cook until thoroughly incorporated. Stream in vegetable stock slowly, stirring constantly, and cook until thickened. Taste for seasoning, and add any salt or pepper if needed. You'll want this thick sauce, dippable sauce hot for serving, so keep warm, or add to a fondue pot for serving!