Photo: Marina Bay Sands
Recipe for Impossible Wellington from Bread Street Kitchen at Singapore’s Marina Bay Sands
No Christmas meal is complete without a centrepiece and if you’re vegan or entertaining guests who are, a traditional roast is completely out of the picture. Sure, there are turkey alternatives that you could serve up, but nothing beats an impressive dish that comes out of the oven.
This month, we’ve gotten Bread Street Kitchen at Singapore’s Marina Bay Sands to share with us a veganised version of Gordon Ramsay’s classic beef Wellington. While home cooks can use any meat alternatives, the version served in the restaurant uses Impossible Beef.
It’s a vegan recipe that would go down well with even the most ardent of meat eaters. To make things easier, we’d recommend getting the Impossible wellington rolled into shape and stored beforehand. This will let you time yourself and put it in the oven so the Wellington will be ready and piping hot for your guests.
Difficulty: Intermediate
Prep time: 15 minutes
Cook time: 90 minutes
Total time: 2 hours
Ingredients
130g of plant-based beef mince. The restaurant uses Impossible
1 sheet of vegan puff pastry
To make mushroom duxelles
1kg button mushrooms
20g garlic cloves
1 sprig thyme
50ml vegetable or olive oil
Additional ingredients to finish
A sprinkling of black and white sesame seeds
Vegetable or olive oil in a spray can format
Method Start by making the mushroom duxelles. Place button mushrooms, garlic cloves and thyme into an oven tray. Roast for one hour at 180 degrees celsius.
Once done, take the tray out of the oven and let it cool for 10 minutes. Place roasted mushrooms, garlic and thyme into a blender and blitz into a puree. Leave aside to cool completely.
To assemble, lay the puff pastry flat. Next spoon the mushroom duxelles over the puff pastry into a rectangular mound. Place the impossible on top, making sure it is evenly distributed.
Score the sides of the puff pastry and fold each layer over the mound in a zigzag pattern.
Once the Wellington is formed, finish off with a spray of oil and sprinkle the sesame seeds over.
Bake at 215 degrees celsius for 18 to 20 minutes. The Impossible Wellington is done when the pastry reaches a crispy golden brown.
