Recipe: Tofu and Chestnut Wellington

This delicious vegan twist on a traditional Beef Wellington recipe ticks all the boxes - it's rich in soya protein and calcium and low in salt, making it a good option to support your bone health.

Recipe

Serves: 6

Ingredients

• 1 block of extra firm tofu (grated)
• 8-10 chestnut mushrooms (minced)
• 1/2 large white onion (finely diced)
• 2 cloves of garlic (crushed)
• 150g cooked chestnuts (roughly chopped)
• 4 sprigs of fresh rosemary (finely chopped)
• 4 stalks of fresh thyme (picked and finely chopped)
• 5 tsp smoked paprika
• 2-3 tbsp plant milk
• 3 tbsp flour
• 1 tbsp rapeseed oil
• 1 sheet of ready-made short crust pastry

Method

1. Season grated tofu with 1.5 tsp of smoked paprika.
2. Heat the oil and sauté the onion, garlic and fresh herbs in a pan.
3. Add the tofu and mushrooms to the pan and continue to cook until brown.
4. Remove from the heat and leave mixture to cool.
5. Add the chopped cooked chestnuts, flour and milk to the mixture and mix well. The mixture should become firm and able to hold its shape.
6. Slice the pastry sheet approximately a third of the way across and place the cooled mixture in the centre.
7. Cover the filling with the remaining pastry sheet and finish edges, pressing down with a fork.
8. Brush with a splash of soya milk and place in the oven at 180°C/gas mark 6 for 20 minutes until golden brown.
9. Serve with your choice of seasonal vegetables.

Eat well for your bones

Watch our video on how people following a vegan lifestyle can take care of their bone health or check out our Q&A on vegan diets here.

Find more tasty vegan recipes at The Vegan Society.