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Kelp Burger Holiday Wellington Roast

Published by Eve Palmer,

Kelp Burger Holiday Wellington Roast
(Serves 6-7)
Watch full tutorial on Instagram!

Ingredients

  • 1 Kelp Burger Ground "Meat" pack
  • Olive Oil
  • 24oz Mushrooms
  • 2 Shallots
  • 4 sprigs Thyme
  • 4 Tbsp vegan butter (half for pan and half for brushing over roast. We used Earth Balance, but any vegan butter is good!)
  • 1 Tbsp Liquid Aminos or Soy Sauce
  • Vegan Ham (enough to lay out and cover Kelp Burger brick. We used Tofurky, but any vegan ham slices work!)
  • Salt
  • Pepper
  • 14 oz. frozen Puff Pastry, thawed

Directions:

  1. Take the Kelp Burger Meat out to thaw while you prepare the recipe
  2. Blend chopped mushrooms, shallots, and thyme together in food processor
  3. Butter a frying pan with 2 Tbsp of vegan butter
  4. Pour in mushroom, shallot, and thyme mix
  5. Add liquid aminos, salt, and pepper to taste
  6. Cook for 25 minutes over medium heat or until mixture has released most of its moisture
  7. Place to the side and let cool down
  8. Take out saran wrap and lay on counter
  9. Over it, lay enough vegan ham to cover entire Kelp Burger brick 
  10. Cover the vegan ham with the mushroom mixture
  11. Place Kelp Burger Meat on top
  12. Roll up all together, creating a cylindrical shape
  13. Lay out puff pastry and roll the meat into another cylinder
  14. Carve the top into whichever designs you choose and brush with the last of the butter
  15. Bake on 400 degrees for 30 minutes, or until pastry is golden and crispy

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