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Mini vegan beet Wellingtons
Ingredients
Utensils
oven, baking dish, 2 baking sheets, knife, cutting board, frying pan, cooking spoon, food processor, parchment paper, pastry brush
How-To Videos
How to prepare garlic
How to clean mushrooms
How to prepare beets
Nutrition per serving
Step 1/ 4
- 100 g mixed beets
- salt
- oven
- baking dish
- baking sheet
- knife
- cutting board
Preheat the oven to 180°C/350°F. Rinse the beets well and place in a baking dish covered with salt (the entire bottom should be covered). Bake for approx. 40 min. Remove, keeping the oven on, and let sit until cool enough to handle, then peel beets with a paring knife.
Step 2/ 4
- ⅔ shallots
- ⅓ clove garlic
- 66⅔ g brown mushrooms
- ⅓ tbsp margarine
- frying pan
- cooking spoon
In the meantime, peel and finely dice shallots and garlic. Cube mushrooms. Melt margarine in a frying pan and sauté the mushrooms, shallots, and garlic for approx. 10 min.
Step 3/ 4
- 33⅓ g hazelnuts
- 5 g thyme
- salt
- pepper
- food processor
Transfer hazelnuts to a baking sheet and toast at 180°C/350°F for approx. 10 min. Pulse toasted nuts in a food processor until finely ground and mix with the mushroom mixture and thyme leaves. Season with salt and pepper to taste.
Step 4/ 4
- 1 vegan puff pastry sheets
- ⅓ tbsp margarine
- baking sheet
- parchment paper
- pastry brush
Roll out the puff pastry sheets and cut into equal-sized circles. Place one tablespoon of the mushroom mixture into the center of each circle and place a beet on top. Fold the puff pastry around the beet and seal. Place with the sealed side down on a baking sheet lined with parchment paper. Melt the remaining margarine and brush each Wellington. Bake at 180°C/350°F for approx. 30 min., or until golden brown. Serve and enjoy!
Enjoy your meal!
Tags
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