To make a vegan Wellington you'll need the following ingredients (don't be intimidated by the list, I'm sure you'll find plenty of them on your kitchen shelf):
– For the fillet, place all the ingredients in a food processor and blend.
– Add vital wheat gluten and continue blending until a lump-free mixture is formed.
Roll up the filet in a cheesecloth and simmer over low heat for 90 minutes.
– Remove from the broth, let it cool completely and let it rest overnight in the refrigerator.
– Add onion, garlic and thyme and cook for 5 minutes.
– Add mushroom, adjust salt and pepper and sauté for 15 minutes.
– Pour in white wine and cook for another 2-3 minutes.
-Place a piece of plastic wrap on a clean working surface and place the slices of vegan prosciutto on top so that they overlap slightly and form a layer.
– Place a sheet of baking paper on the working surface, roll out the puff pastry on it.
– Place the filet on the edge of the short side of the puff pastry.
Roll up the filet and seal.