One of my all time favorite things to do is to cook a fancy meal for him on holidays or other special occasions. I am like a fish out of water.... what does one cook for someone who doesn't like filet, or roasted turkey? One of our favorite special occasion meals is a Beef Wellington. I make it for Christmas and Valentines Day almost every year. He loves it.... or loved it I should say. And this girl..... loves herself some tenderloin wrapped in pastry. It makes my heart pitter patter.
One day while looking at the latest photos on FoodGawker. I stumbled upon this recipe. A veggie loaf wrapped in pastry.... looking much like a Beef Wellington. SCORE! I can still do something similar for our Christmas HOORAY!
For my "Beef"Less Wellington, I used a combination of pureed chick peas to hold everything together, some cooked quinoa, sauteed veggies and some bread crumbs. I used a store bought pastry... shoot me. As you all know I'm a big fan of preaching why you should not buy puffed pastry at the store because it's not that hard. You can make it the old fashioned way like HERE or the KAF Blitz version which I prefer as a time saver, for that click HERE.
Now. All vegetarians seem to have different rules they follow as of to what they eat and can't eat. Some eat fish and eggs. Some don't. My husband does eat some fish and eggs. I'm sure though to suck more fun out of my life, he will stop eating those eventually as well. But until then I'm using fish and eggs dammit! So in this Wellington I did use some Worcestershire sauce. This has anchovies in it. I also brushed it with an egg wash to make it look pretty. Both of these steps are completely optional.
1 batch prepared puff pastry
1 1/2 cups cooked chickpeas rinsed and drained
1 cup cooked quinoa
1/2 cup diced carrots
1/2 cup diced green bell pepper
1/2 cups diced yellow onion
1 cup diced mushrooms (any kind will work)
3 cloves minced garlic
2 tbs of butter
1 tbs of Worcestershire sauce
1-11/2 cups seasoned bread crumbs
Salt and pepper to taste
1 beaten egg for egg wash
In your food processor puree your chickpeas. With a rubber spatula scrap chickpeas out into a large mixing bowl. Mix with cooked quinoa
Meanwhile in a medium sauce pan saute diced vegetables and garlic in the 2 tbs of butter until tender. Remove from pan and dice in your food processor. You want the pieces to be teeny tiny... but not pureed. Remove from food processor and mix into the chickpea mixture.
Using a rubber spatula mix in the Worcestershire sauce and add the bread crumbs a 1/2 cup at a time. Mix in bread crumbs just until the mixture comes together and can be formed into a ball or loaf. It should resemble hamburger in texture.
On a lightly floured surface roll out your puff pastry to a 1.5ft x 1.5ft square. Shape your vegetable mixture into a loaf shape on top of the pastry on one end leaving about 1-2 inches of pastry on the top and bottom. Fold the top and bottoms up over the log and begin to roll it in the pastry wrapping it tight in pastry. Place on a parchment paper lined cookie sheet.
Brush pastry with a beaten egg.
Bake at 375 for about 25 minutes. Or until it is golden on all sides. Allow it to cool for 15 minute before slicing.