A flaky pastry surrounds a savory ‘beef’-and-mushroom filling in this delicious dish. Serve it with mashed baby red potatoes.

Ingredients

For the Mushroom Mixture

• 2 shallots, finely chopped
• 2 Tbsp. non-hydrogenated vegan margarine
• 2 garlic cloves, finely minced
• 2 cups finely chopped button mushrooms
• 1/4 cup Madeira wine
• 2 tsp. finely chopped parsley
• 1 tsp. minced fresh thyme
• Salt and pepper, to taste

For the ‘Beef’ Wellington

• 1 puff pastry sheet
• 1 cup prepared mushroom mixture
• 1 package soy beef strips

For the Madeira Sauce

• 2 Tbsp. olive oil
• 1 Tbsp. finely chopped shallots
• 1 cup Madeira wine
• 1 sprig thyme
• 2 bay leaves
• 3 cups beef-flavored broth (vegan version)
• 1 tsp. crushed black peppercorns
• 1 Tbsp. arrowroot or cornstarch
• 1/4 cup cold water
• 2 Tbsp. non-hydrogenated vegan margarine
• Salt and pepper, to taste

Directions

Preparation for the Mushroom Mixture

1. In a medium sauté pan, cook the shallots in the vegan margarine for 2 minutes.
2. Add the garlic and the button mushrooms. Cook for 5 minutes.
3. Add the wine and cook until almost evaporated.
4. Stir in the parsley and the thyme and adjust the flavor with the salt and pepper. Set aside.

Preparation for the ‘Beef’ Wellington

1. Thaw the puff pastry sheet and fill with the mushroom mixture and soy beef strips. Fold over and crimp.
2. Place in the refrigerator for 30 minutes.
3. Bake at 400°F for 15 to 20 minutes, or until brown and crisp.
4. Serve with the Madeira Sauce.

Preparation for the Madeira Sauce

1. In a medium saucepan, heat the olive oil. Add the shallots and cook for a few minutes.
2. Add the wine, thyme, and bay leaves. Cook until reduced by half.
3. Add the broth and the peppercorns and cook for 20 minutes.
4. Mix the arrowroot or cornstarch with the water and add to the pan. Let thicken and then add the vegan margarine. Season with the salt and pepper and serve.

Makes 4 servings