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Kelp Burger Ground Meat Wellington

Published by Eve Palmer,

Kelp Burger Ground Meat Wellington
 

Ingredients

  • 1 lb of AKUA KELP BURGER GROUND MEAT
  • 1 frozen puff pastry sheet
  • ⅔ cup dry red lentils
  • 1 carrot, peeled & chopped
  • 1 celery stalk, chopped
  • 2 TSP vegan butter or ¼ cup veg stock
  • 2 cups water
  • 2 TSP vegan Worcestershire sauce
  • 1.5 TSP vegetable bouillon
  • soy sauce or salt to taste
  • 1.5 TSP garlic powder
  • 1 TSP onion powder
  • ½ TSP paprika
  • ½ TSP sage
  • ½ TSP thyme
  • ¼ TSP black pepper
  • 2 cups chopped kale loosely packed
  • ½ cup roasted sunflower seeds, chopped
  • ¼ cup panko breadcrumbs
  • 2 TBSP non-dairy milk

Directions:

 

Set the puff pastry out to thaw

In a medium-sized pot, cook the chopped carrots & celery in the vegan butter or vegetable stock until tender.

Add the red lentils, water, bouillon, garlic & onion powder, vegan Worcestershire sauce, thyme, sage, paprika, and pepper.

Bring the mixture to a boil, then reduce to a simmer for 16-20 minutes (until the lentils are tender and have absorbed the liquid). Add some salt or soy sauce if needed.

While the lentils are cooking, oil up a separate pan over medium heat to cook the Kelp Burger Ground Meat until crumbled and browned (~7-10 minutes)

Leave the pot on the burner, but turn off the heat. Stir in the kale & sunflower seeds, then Cover the pot for ~ 5 minutes (until the kale has wilted).

Mix in the Kelp Burger Ground Meat crumbles and breadcrumbs, then Let the lentil mixture cool until warm, no longer hot; Preheat the oven to 400F degrees!

Once the puff pastry is thawed, you can begin assembling the Kelp Burger Wellington!

Scoop the Kelp Burger & lentil mixture into a log shape in the center 3rd of the puff pastry. Leave an inch of room on the edges. ensure it's packed tightly!

Tightly fold the sides of the puff pastry over the top of the lentil mixture. about a half an inch of overlap should be left. Pinch, seal & tuck the edges. Use water to help seal the mixture securely.

Place the wellington on parchment paper over a baking sheet with the seam-side down.

Score the pastrY and then brush with non-dairy milk to create a golden crust once cooked.

Bake for 30 minutes (until golden brown). Let cool for ~5 minutes, then cut into slices & serve.

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