Vegan Dinners
Field Roast
Celebration Loaf Wellington

I remember eating Beef Wellington at Hotel del Coronado in San Diego, CA as a young college student. Now, with simply two ingredients, I found a way to re-create a rich and luxurious eating experience much like a traditional Beef Wellington dish! The beauty of the Field Roast Celebration Wellington is that all the preparation for this meal may be done in advance and kept in the freezer for an instant "CELEBRATION" vegan dinner.

Yield: 6 individual servings

Ingredients
1 package Aussie Bakery Puff Pastry


1/2 Roast Field Roast Celebration Roast, 6 slices

The Field Roast Celebration Roast: Full Size 2 Pound Boxed Version and Half Roast

Field Roast Celebration Roast Ingredients: Filtered water, vital wheat gluten, expeller pressed safflower oil, naturally flavored yeast extract, barley malt, butternut squash, organic wheat flour, granulated garlic, apples, mush- rooms, onion powder, garlic, organic wheat flakes, yellow pea flour, lemon juice, red wine, tomato paste, irish moss (sea veg- etable) extract, black pepper, rubbed sage, rosemary, spices, natural liquid smoke and paprika.

Field Roast Nutritional Facts:
Serving Size: 4 ounces (114g)
Servings per container 4 Calories 280
Calories from fat 90

Tools
parchment paper
insulated cookie sheet
waxed paper
6 plastic freezer bags, quart
rolling pin
non-stick matt for flourless rolling

Preparation
The Field Roast Celebration Roast
Defrost the half-sized Field Roast Celebration Roast.

Use a serrated knife and cut six even slices of the Roast.

Set aside.

Aussie Bakery Vegan Puff Pastry
Thaw a package of Aussie Bakery Vegan Puff Pastry.

Unroll the tri-folded sheets and roll out each sheet as thin as possible and keep a rectangular shape.

Cut the thin sheets into quarter sections keep six squares out.

Fold the remaining squares in half and place in a freezer zip-lock back and refreeze for another recipe.

Fill and Wrap
Place one slice of the Field Roast Celebration Roast onto each Aussie Bakery Vegan Puff Pastry square.

Gently begin folding the puff pastry over and around the filling slice.


Be sure to tuck the last fold under and wet the edge with a fingertip of water to act as paste to keep the pastry intact as it cooks.


HINT: Depending on the celebration, you may want to make cut-outs from the extra puff pastry squares. On Thanksgiving I added a turkey and for Christmas you might want a Star, or a Heart for Valentine's Day.

Storage
If you are creating the Field Roast Celebration Wellingtons for a future event, wrap each one in waxed paper and then slip into a plastic zip-lock freezer bag and freeze them.




If the vegan Wellington's will be cooked the same day, simply cover with plastic wrap and put in the freezer until baking. There is no need to defrost them before cooking. In fact the puff pastry will puff up better if they are frozen.

The Bake
Bake the Field Roast Celebration Wellingtons in a preheated 450 degree oven for approximately 20-25 minutes or until the pastry is PUFFED and golden brown. Keep a close watch on them to make sure they don't burn. (Note: I cooked this for New Years Eve and set my convection oven at 500 degrees F and baked them for 18 minutes and they were perfectly puffed and golden brown.)


Serve IMMEDIATELY!

RE-Heating: On Thanksgiving we went to a non-vegan home for dinner, so I precooked out Wellington's before going and completely cooled them before packing them in a plastic container. About twenty minutes before dinner, I slipped them onto a cookie sheet and put into the oven that was off, but still warm from cooking the turkey and bread. They were PERFECTLY warmed and we had a great entree for the Holiday FEAST!


Presentation
I L-O-V-E the Field Roast Celebration Wellingtons served with Magnificent Madeira Reduction Sauce, Basic Vegan Mashed Potatoes, and sauteed fresh asparagus spears. A puddle of the Magnificent Madeira Reduction Sauce on the plate with the Wellington on top and a generous ladle over the mashed potatoes causes diners to moan in ecstasy! Try this on your carnivore friends too! But what doesn't takes wonderful wrapped in Aussie Bakery Vegan Puff Pastry?


Holiday Cut-Outs
I used a mini-cookie cutter to create a "turkey" cutout for Thanksgiving... try hearts for Valentine's, Stars for Christmas, etc. Let your imagination run WILD!

To prevent the cut-outs from browning too much along the edges, put them on top during the last 5 minutes or cook them separately. At plating, anchor the baked cut-out with a dab of mashed potatoes to keep it from falling off the Field Roast Celebration Wellington.

This was our dinner last night, Basic Mashed Potatoes, Magnificent Madeira Wine Reduction Sauce, Field Roast Celebration Wellington, and a salad of fresh arugula with a simple vinaigrette dressing and sprinkled with fresh pomegranate seeds.

             
Related Recipes
Basic Mashed Potatoes
Magnificent Madeira Wine Reduction Sauce
Aussie Bakery Vegan Puff Pastry
Creamy Garlic Mashed Potatoes