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wellington
wellington

Veggie Wellington

November 16, 2014

A show-stopping vegetarian Wellington using our bulk mix and a few ingredients, this recipe is a classic for the holidays.

Ingredients

4oz Black Bean & Sweet Potato Bulk Mix

4-5 Mushrooms

Puff Pastry

Eggs (for brushing pastry)

Butter

Directions

Using the Southwest Black Bean & Sweet Potato Bulk Mix, shape 4 ounces of bulk mix into a filet mignon cylinder and saute’ to brown on all sides in a hot pan with butter or oil.

Mince 4-5 large mushrooms and saute’ with butter until all the water is evaporated.

Spread the mushroom duxelle on a 4x4 puff pastry sheet and cover the veggie mignon with the pastry.

Place the Wellington seam side down and fold in under the bottom.

Place on a greased sheet pan. Brush mixture of 1 egg and 1 T. water.

Bake in a 425 oven for 15-20 minutes or until pastry is golden brown.

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