Peel and chop the shallots. Trim the feet, peel the mushrooms, and chop them as finely as possible.
End the struggle to gather around the table those who eat everything, those who eat almost everything and those who eat almost nothing!
Head to happiness with our Wellington-style planted-based mince recipe!
Suitable for flexitarians / vegetarians.
Ingredients for 6-8 people
For the stuffing
- 450 g of ACCRO veggie crumble
- 70 g of slightly stale bread
- 50 g grated Parmesan
- 50 g onion
- 50 g of death trumpets
- 8 cl of milk
- 1 garlic clove
- 50 g Butter
For the mushroom duxelles
- 500g button mushroom
- 2 shallots
- 1 garlic clove
- 3 tbsp of red wine
- 2 bay leaves
- Olive oil
- Salt pepper
For the crust
- A few green cabbage leaves
- 1 tbsp of mustard
- 1 tbsp old-fashioned mustard
- 500 g of puff pastry
- 2 egg yolks
Food Preparation Time
Step by step recipe
Heat a drizzle of oil in a sauté pan, add the shallots and let them sweat. Add the mushrooms, red wine, and bay leaves.
Cook over low heat, stirring frequently, until they no longer release water. Remove the bay leaves, salt and pepper. Place in a bowl, film and set aside in the fridge.
In the bowl of a blender, mix the bread with the garlic and parsley. Place it in a bowl and pour in the milk. Let soften for a few minutes.
Add the previously thawed ACCRO veggie crumble, parmesan, coarsely chopped death trumpets. Season with salt, pepper and nutmeg. Then mix to obtain a homogeneous preparation.
Wrap the preparation in cling film then form a sausage 20-25 cm long, of regular thickness. Reserve in the fridge.
Remove the first dark green leaves from the cabbage. Keep the leaves soft green by keeping them whole. Cook them for 6 minutes in boiling salted water. Drain them then spread them out.
With a sharp knife, remove the part of the cabbage that protrudes from the sheet. Then flatten the sheet with a rolling pin. Leave to rest flat on a cloth.
In a hot pan, heat the butter. Place the sausage and color it on all sides. Reserve it on a plate.
Spread the two mustards mixed together on the sausage.
Place a sheet of plastic wrap on the worktop. Place the cabbage leaves on top, overlapping them slightly. With a spatula, distribute the duxelles of mushrooms to a thickness of 6/7 millimeters. Then place the sausage in the center. Holding the film firmly, neatly roll the cabbage and duxelle around the sausage. Tighten and keep in the fridge for 2 hours.
Roll out the puff pastry and shape it into a rectangle 3mm thick. Brush with egg yolk using a brush.
Remove the plastic film around the sausage and place it in the center of the dough. Roll the dough on itself to wrap the sausage. Fold the edges to seal the dough. Leave to cool for 1 hour. Decorate with the leftover dough (we made a diamond cut), then brush with egg yolk using a pastry brush. Sprinkle with salt.
Bake for 15 minutes in the oven at 200°C. Then lower the oven to 180°C and continue baking for another 10 minutes.
Remove the Veggie Crumble Wellington Style from the oven and let it cool for 10 to 15 minutes before slicing it. Serve with vegetables of your choice.