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Almost Beef Wellington With Madeira Sauce

For the Mushroom Mixture:
2 shallots, finely chopped
2 Tbsp. nonhydrogenated vegan margarine (try Earth Balance brand)
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 pkg. faux-steak strips (try Morningstar brand)

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
1 tsp. crushed black peppercorns
1 Tbsp. arrowroot or cornstarch
1/4 cup cold water
2 Tbsp. nonhydrogenated vegan margarine (try Earth Balance brand)
Salt and pepper, to taste

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

For the ‘Beef’ Wellington:
• Thaw the puff pastry sheet and fill with the mushroom mixture and faux-steak strips. Fold over and crimp.
• Place in the refrigerator for 30 minutes.
• Bake at 400°F for 15 to 20 minutes, or until brown and crisp.
• Serve with the Madeira Sauce (see below).

For the Madeira Sauce:
• In a medium saucepan, heat the olive oil. Add the shallots and cook for a few minutes.
• Add the wine, thyme, and bay leaves. Cook until reduced by half.
• Add the broth and the peppercorns and cook for 20 minutes.
• 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

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      • ConnieT says:

        I made this two days ago and it was a big hit. Reheated it yesterday and OMG, the seitan had soaked up the flavors and tasted like the most tender, delicious beef! Even BETTER!

      • e e says:

        PEYA’s= yum….but Teeterbom’s sounds yum, yum, yum :-)

      • Eugenie says:

        Wow! Made this with the Steamed Asparagus for my family’s Valentine Dinner – a complete hit! Everyone loved it including my 15 year old who is not vegan! Delicious! Definitely a keeper recipe and so easy!

      • teeterbom says:

        This is fantastic! I changed a few things- I used marsala wine instead of madeira. Instead of “steak” strips, I used a half of a celebration roast (www.fieldroast.com) and put the whole thing in the puff pastry with the mushroom sauce. I used 1.5 pastry sheets to cover the whole thing. I had to cook the roast 35 minutes. I used mushroom broth in place of “beef-flavored” broth for the sauce. I made up the mushroom sauce the day before and it was a pinch to put together the night of the meal. I paired it with mashed yams (salt, pepper, earth balance, & fresh chopped thyme), and brussel sprouts (sauted with earth balance, salt, pepper, maple syrup & chopped pecans). It was our christmas dinner and it was better than any other holiday meal I’ve ever had. :)

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