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Vegan 'cheeseburger' Wellington recipe

Vegan 'cheeseburger' Wellington recipe

5 ratings

For Derek Sarno, Tesco’s director of plant-based innovation, the classic weekend roast is the perfect opportunity to get creative. Here, he’s taken the components of a vegan cheeseburger (spicy jalapeño patties, vegan ‘cheese’, punchy red onion) and turned them into an epic plant-based Wellington that’s destined to become your next Sunday lunch centrepiece. See method

  • Serves 6
  • 30 mins to prepare and 25 mins to cook
  • 346 calories / serving
  • Freezable

Ingredients

  • 1 tsp oil
  • 226g pack Wicked Kitchen jalapeño griller patties
  • 250g mushrooms, finely chopped
  • 1 garlic clove, crushed
  • 30g nuts (we used almonds)
  • 100g baby spinach
  • 1 x 375g pack ready-rolled lighter puff pastry
  • ½ red onion, thinly sliced into rings
  • 4 slices Violife original slices
  • 10g soy milk-alternative (or 10g plant-based spread, melted)
  • 1 tsp Wicked Kitchen lemon, garlic and herb seasoning
  • vegan gravy, to serve
If you don't have any spinach, try using kale

Each serving contains

  • Energy

    1545kj
    346kcal
    17%
  • Fat

    18g 25%
  • Saturates

    8g 39%
  • Sugars

    4g 4%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 33.2g Protein 12.2g Fibre 3.5g

Method

Derek Sarno
  1. Heat the oil in a frying pan over a medium heat. Fry the patties for 2 mins each side until seared, then transfer to a plate.
  2. Add the mushrooms to the pan, and cook for 5 mins or until well browned. Reduce the heat to low, add a good splash of water, season and stir in the garlic. Continue cooking for 2 mins, stirring constantly, until the garlic is fragrant.
  3. Put the nuts in a food processor and pulse until well broken down. Scrape the cooked mushrooms and garlic into the food processor and pulse to blend into a thick paste; set aside.
  4. Add the spinach to the mushroom pan, season and fry for 1-2 mins, stirring occasionally, until wilted. Transfer to a sieve set over a bowl to drain. Cool for a few mins, then squeeze out any excess liquid with the back of a wooden spoon.
  5. Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry with its paper on a baking tray. Dollop the mushroom ‘pâté’ into a rough rectangle lengthways in the centre of the pastry and use the back of the spoon to gently spread into a 10 x 20cm rectangle. Layer over the spinach, then the onion. Cover one half of the onion with a Violife slice, top with a patty and then another layer of Violife. Place another Violife slice alongside the first and top with the second patty and remaining Violife.
  6. Fold one long edge of the pastry over the fillings (use the paper to help with this), then fold over the other long edge and press the pastry layers together to seal. Use your hands to press the pastry tightly around the filling. Cut the short ends into triangles (to remove excess pastry), then fold each triangle in to make a package. Carefully flip the whole Wellington over on the paper so it sits seam-side down.
  7. Brush with the soy milk- alternative or spread. To decorate, lay letter-shaped biscuit cutters on top and very gently press into the surface. Use a teaspoon to sprinkle the seasoning evenly inside the cutters, then carefully remove the cutters. Alternatively, just sprinkle over the seasoning.
  8. Bake for 20–25 mins until the pastry is golden. Remove from the oven and cool for 5 mins before slicing. Serve with vegan gravy.

See more Plant-based recipes

Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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