Servings 6
Ingredients
- 1/3 cup dried brown lentils
- 2 tsp of oil any neutral oil is best
- 1/2 a medium onion diced
- 4 cloves of garlic
- 1 small thumb size of ginger 2 tsp
- 1 tbsp of tomato paste
- 1 pack of plant based ground beef mince
- 1 pack of puff pastry
- 1/2 cup of mushrooms
- 1/4 tsp curry powder
- 1/4 tsp dawa dawa
- 1/4 tsp grains of paradise
- 1/4 tsp anise seeds
- 1/4 tsp grains of selim
- 1/4 tsp of uziza seeds
- 1/4 tsp cloves
- 1/2 tsp salt
- 2 tbsp of water
- 1/4 cup of panko bread crumbs
Instructions
- Soak the lentils for a few hours then boil till tender. Drain and set aside
- In a pot at medium heat, saute the onions, garlic, ginger and mushrooms till the mushrooms are tender
- Add in the cooked lentils and tomato paste, stir well then add in the plant based ground beef mince.
- Cover the pot and let the ground beef cook for 5 minutes
- While the ground beef is cooking, blend together all your spices.
- Once the five minutes have passed, add in your spices, salt and water and let the mixture cook for another 5-10 minutes (or till the ground beef is well cooked)
- Remove the filling from the stove and let it cool down in the fridge for about 30 minutes
- In the meantime, roll out your puff pastry to about 12" by 12"
- Mix the cooled down filling with the panko bread crumbs
- Pile the filling in the middle of rolled out puff pastry
- Cut out the four corners of the puff pastry then fold it like a box. Please refer to the photos in the blog post
- Flip the wellington onto the baking tray or cast iron seam side down
- Cut a few slits on the top to allow steam to come out
- Brush with a mixture of equal parts melted vegan butter, equal parts plant-based milk
- Bake in the oven at 400°F for 20 minutes then broil on high for 2 minutes to give the puff pastry a nice golden colour
- Let the wellington cool down before slicing