Quorn Wellington Recipes
QUORN WELLINGTON
Great Vegetarian Roast Dinner
Provided by sailorgirl700
Time 1h40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Cut a thin slice from the bottom of the defrosted Quorn roast to stop it rolling about then cut in half length ways.
- Fry the onions and garlic until soft. Prepare the stuffing as per packet.
- Mix the stuffing, onions, garlic, herbs, salt and pepper and dried fruit if using together and allow to cool then spread a thick layer of the stuffing mix on the bottom half of the Quorn roast then sandwich together with the top half.
- Roll out the puff pastry on a lightly floured surface until about 2-3mm thick and large enough to encase the roast. Wrap the roast with the seams of the pastry at the bottom then egg wash the joining pastry well to seal. At this point you can wrap in cling film and store in the fridge if you want to make ahead for Christmas Lunch to save work on the day. Otherwise brush the rest of the pastry with the egg qlaze, you could use some of the off cuts of pastry to decorated the top of the wellington.
- Place on baking parchment on a baking tray and cook in the oven at GM 4 for about 45 mins to 1 hour or until golden in colour.
- Once cooked remove from baking tray and slice carefully then serve with a vegetarian gravy
QUORN WELLINGTON WITH CRANBERRY SAUCE
Quorn is a meat substitute made from a fungi. Although discovered and manufactured in the UK, I believe it is also available in other countries.
Provided by PinkCherryBlossom
Categories Christmas
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut roast in half lengthways.
- Roll out the pastry to make two 12 by 6 inch rectangles.
- Place the roasts end to end in the middle of the pastry.
- Mix parsley and pate and spread over the top of the roast.
- Place the second pastry rectangle on top and pinch the sides closed. decorate with trimmings or score in patterns if desired.
- Glaze with the egg and chill for 20 minutes.
- Heat oven to 220°C and cook for 20 minutes.
- Cover the ends with foil and reduce heat to 200°C cook for another 15 minutes.
- To make the sauce heat all the ingredients together until melted and stir well. Serve poured over the roast.
Nutrition Facts : Calories 479.1, Fat 28, SaturatedFat 7.1, Cholesterol 35.2, Sodium 196.9, Carbohydrate 50, Fiber 3.7, Sugar 9.7, Protein 7
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VEGETARIAN WELLINGTON | VEGATERIAN RECIPES | QUORN
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- Heat the oil in a large pan and gently cook the onions for 5 minutes until softened but not browned. Add the garlic and mushrooms and cook for a further 5 minutes. Stir in the vegetable stock, porcini mushrooms and white wine. Bring to the boil then simmer for around 5 minutes until the liquid has reduced by half. Add the cream and chilli flakes cook until the liquid has reduced by half again. Season with salt and black pepper. Remove from the heat
- Roll out the pastry into a rectangle shape to approximately half a centimetre thickness and carefully spoon the Quorn Mince into the centre of the pastry rectangle. Draw the furthest edge of the pastry over the mince mix towards you forming a tube and carry on gently rolling until the pastry completely covers the mince and it is possible to tuck the edge of the pastry underneath the roll. Fold the outer edges of the tubes inwards to seal the ends and then place on a greased baking tray. Brush generously with beaten egg and bake in the centre of the oven for 30-35 minutes until golden brown
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Servings 5Calories 597 per servingTotal Time 1 hr 30 mins
- Preheat the oven to 220°C (200°C for fan forced ovens). Cook Quorn roast in the oven from frozen, according to package directions.
- Put a frying pan on medium heat and melt 2 tbsp butter. Once melted, add mushroom mixture to pan and cook for roughly 25 minutes until all liquid has cooked out. Add salt and pepper to duxelles to taste, and set aside in the fridge to cool.
- Sprinkle flour on a clean countertop and place 2 sheets of thawed puff pastry on top of each other. Roll out slightly with a rolling pin. Spoon on cooled duxelles, and spread evenly in a thin layer across the pastry sheets, leaving an inch of pastry on each side.
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