HOLIDAY WELLINGTON

image MAKES 6 SERVINGS

I HAVE A HUGE IRISH CATHOLIC family and my sister’s birthday is the day before Christmas Eve, so growing up we’d always start our festivities early. A big traditionalist, my mom would make beef Wellington, and while I have fond memories of the meal, I’ve long wanted to do a vegan version. So, this is a plant-based Wellington featuring our pâté and mushroom duxelles, all wrapped in puff pastry. You can choose either the Field Roast Classic Meatloaf or the Mushroom and Herb Roast (here)—the meatloaf is a little fattier and juicier, so if you want to go full-on decadent, go that route. You can use any vegan puff pastry for this recipe, which should be easy to find in the frozen foods aisle at most natural grocery stores. Just be sure to transfer it from the freezer to the fridge a few hours before you work with it to be sure it’s nice and pliable.

¼ cup olive oil, plus more for brushing roast (optional)

6 cloves garlic, minced

1 medium-size shallot, minced

½ pound cremini mushrooms, cleaned with a brush or towel and sliced

2 teaspoons sea salt

Leaves from 3 sprigs thyme

Flour, for dusting

1 sheet vegan puff pastry, thawed but chilled

6 ounces Pâté de Campagne (here) or vegan pâté of choice

1 Mushroom and Herb Roast (here) or Field Roast Classic Meatloaf

2 cups Vegan Hollandaise (here)

Leaves from 3 sprigs tarragon, minced

1. Preheat the oven to 425°F.

2. In a skillet over medium heat, heat the oil and add the garlic and shallot. Sauté for 2 minutes, stirring occasionally. Add the mushrooms, salt, and thyme and sauté for 15 minutes, stirring occasionally. Transfer the mixture to a food processor and pulse until it resembles tapenade, return to the pan over medium heat, and cook until the liquid has been reduced and absorbed. Remove from the heat and transfer to a plate. Cool in the fridge.

3. Lay the puff pastry on a floured board, then smear the pâté in the middle, to about the length of the roast. Spoon the mushrooms on top of the pâté, and place the roast on top of that. Fold the dough over the top of the roast, then fold the opposing side over that, pressing down gently to seal. Fold each end under the roast and press lightly to seal. Transfer the roast to a baking sheet, brush with some additional oil, if desired, and bake for 45 to 55 minutes, or until the dough is lightly browned. Remove from the oven and let rest for 10 minutes.

4. While the roast is resting, heat the hollandaise in a small saucepan over medium heat and add the tarragon.

5. Slice the roast and serve with the warm hollandaise.