Tempeh Wellington

Ingredients

• 2-8 ounce block of tempeh (we used Original & Green Pea)

• 3 cups boiling water

• 8oz button mushrooms, finely chopped

• 2 tbsp olive oil, divided

• 1 onion, diced

• ½ tsp dry thyme

• ½ tsp dry rosemary

• ⅛ tsp black pepper

• ¼ tsp salt

• 4 tsp whole grain mustard, divided

• 2 sheet vegan puff pastry, thawed

Instructions

1. Cut each block of tempeh in half to have 4 pieces. Place them in heat proof bowl, pour boiling water over them, cover the bowl with a plate and let it sit until ready to use.

2. In the meantime, prepare the mushrooms. Heat one tablespoon of olive oil in a large skillet. Add the chopped onion and cook over medium heat for 1-2 minutes. Add the mushrooms, thyme, and rosemary and continue cooking for 5 minutes, stirring often.

3. Add salt and pepper and cook for 1 more minute. Set aside.

4. Remove tempeh pieces from the water and pat dry with a paper towel. Season each piece with salt and black pepper to taste.

5. Sear the tempeh pieces over medium heat in 1 tablespoon of oil, about 2 minutes per side. Let them cool until safe enough to handle.

6. Preheat the oven to 400F. Line a baking sheet with parchment paper.

7. Unfold the sheets of puff pastry on a lightly floured surface and stretch each sheet out slightly using a rolling pin. Cut each sheet in half (this will depend on the size of your sheets, some may be big enough that you only need to use one sheet).

8. To assemble the Wellington, place a piece of tempeh in the center of each pastry piece. Spread one teaspoon of mustard over each piece, top with mushroom mixture and fold in all 4 sides. Make a couple of slits on the top and transfer each piece to the lined baking sheet.

9. Bake on middle rack for 25 minutes, checking occasionally to make sure the bottom doesn't burn.

10. Serve with your favourite gravy!