144 g/5 oz
Featured Maple Leaf Product: NEW Lightlife Plant-based Grounds (#00209)
|Lightlife Ground - MLF||1.5 Kg||3.3 Lbs|
|Onions, finely diced||400 mL||1-2/3 cups|
|Peppers, Red or Yellow, finely diced||200 mL||6-3/4 Fl oz|
|Garlic, minced||15 mL||1 Tbsp|
|Italian Herb Mix||30 mL||2 Tbsp|
|Canola Oil||60 mL||1/4 cup|
|Mushrooms, white, sliced||650 g||1.4 Lbs|
|Eggs, raw, whole||4 Each||4 Each|
|Puff Pastry, commercial, sheets||750 g||1-2/3 Lbs|
|Salt||10 mL||2 tsp|
|Black Pepper, ground||10 mL||2 tsp|
- Defrost puff pastry sheets but keep cold until rolling out. In a bowl, mix LightLife grounds with onions, garlic, peppers and Italian Herbs; set aside for assembling Wellingtons. Heat oil in a pan, sautee mushrooms until tender, season with salt and pepper; set aside to cool for assembling Wellingtons. Whisk eggs in a separate bowl for assembly.
- Roll out puff pastry sheets to a shape of approximately 18" x 9 " (or 45 cm x 22.5 cm). (1 sheet should form approximately 10 portions of sliced Wellington). Place 250 g of cooled mushrooms into the centre strip of the puff pastry, leaving 1" on each end and 3" on either side (it will look like a loaf once rolled). Top mushrooms with 750 g of LightLife grounds mixture. Brush all edges of the puff pastry with egg wash. Wrap each puff pastry square into a sealed log-sized shape and place fold side down on a parchment paper lined baking sheet. Brush remaining egg wash over the top of the Wellington.
- Bake in a preheated 350 F oven for 28 minutes or an internal temperature of 165 F is reached and the puff pastry is golden brown. Remove from oven and let Wellingtons rest for 10 minutes and cut into equal sized portions (approximately 10 per Wellington).
Serve with vegetarian gravy or Hollandaise sauce (nutritional analysis not included).
Nutritional Info per 144 g/5 oz
|Calories (58.6% from fat)||369 kcal|
|Saturated Fat||3.6 g|
|Trans Fat||0.075 g|
|Dietary Fiber||3.5 g|
|Vitamin A||0 RE|
|Vitamin C||11 mg|