Bean Wellington With Vegan Red Wine Reduction

This plant based delicious Wellington is loaded with the rich delicious flavor you expect at the holidays. With layers of umami, herbs and a decadent red wine reduction it will please even the heartiest meat eaters at the table. 

Vegan Umami Broth

Let's face it store bought veggie broth is pretty meh. Making it yourself is a major step up but our Umami Broth recipe is like going from a Honda to a Mercedes. It  will guarantee you an umami bomb of flavor that will rival beef bone broth. It's so good in fact that you'll never notice the difference in our red wine reduction. It's the game changing ingredient in our Bean Bourguignon Recipe. You can substitute for another veggie broth but the results won't be the same. I highly recommend making a large batch of this broth and freezing it in smaller containers for the future. Anytime you want a recipe to plant based that calls for beef broth, pull out that Umami Stock. Now you can make a beef barley soup without the beef but with all that delicious umami flavor you're looking for.

Ingredients

• 1 sheet vegan puff pastry , thawed if frozen (about 10X13)
• 1 cup dry Rio Zappe beans (you can substitute other heirloom beans such as Southwest Gold, King City Pink or Brown Tepary)
• 1 Four Inch Square Kombu
• 1/2 onion - skin on
• 1-2 tablespoons olive oil
• ½ medium onion , diced
• 2 small carrots , diced small
• 2 stalks celery , diced
• 4 cloves garlic , minced or crushed
• 2 teaspoons fresh thyme
• 1 tablespoon fresh sage finely minced
• 2 teaspoon fresh rosemary finely chopped 
• 8 ounces mushrooms , minced or finely chopped
• 2 tablespoons Vegan Worcestershire sauce
• 2 Tablespoons tomato paste
• 1 Tablespoon umami broth
• 1 teaspoon soy sauce
• 3/4 cup unsalted walnuts
• 1 teaspoon salt
• 10-20 good cranks of freshly ground black pepper
• 1/2 cup panko bread crumbs
• 2 eggs - divided (or one flax egg)

For the Red Wine Reduction

• 1 tablespoon olive oil
• 4 ounces of sliced mushrooms (shiitake preferably)
• 3 large shallots, finely diced
• 1 large cloves of garlic, minced
• 1 tablespoon rosemary
• Sea salt and freshly ground black pepper to taste
• 2 cups red wine
• 2 cups Umami Broth 
• 1 tablespoon corn starch

Wellington Directions

1. Cook the Beans:  Rinse the beans and put in a pot or pressure cooker with 1/2 onion, 1 teaspoon of salt and kombu. Cook for 1-2 hours on the stovetop or 30 minutes in a pressure cooker. Drain but don't rinse and set aside.

2. Preheat the oven to 400.

2. Cook the Vegetables: In a skillet on medium heat saute the onions, celery and garlic in olive oil for 3-4 minutes until soft. Add the garlic and saute for an additional 1-2 minutes. Add the mushrooms and herbs and saute until they are soft and have released their moisture. Cook until the pan is almost dry.

3. Make the filling: In a food processor add the cooked beans, worchestershire, tomato paste, umami broth, soy sauce, walnuts, salt, pepper and one egg (or a flax egg for a vegans). Pulse until it just forms a paste but isn't smooth. You want chunks of walnuts and beans for texture. Combine the bean mixture with the vegetables and form into a log.

4. Wrap the filling in puff pastry: Lay the puff pastry on parchment paper and roll out with a rolling pin until it is 1/4 inch thick. Place the bean log in the center of the pastry and fold one of the long sides over the filling and then do the same with the other side. Then fold both ends up around the pastry. If there is a lot of pastry on the end cut off the excess so the Wellington isn't too bready. Don't worry about sealing the edge, it will be on the bottom of the baking sheet. Use the parchment paper to help you move the log over to a parchment lined baking sheet. Flip it over, using the parchment to help you, so that the smooth bottom is now on top. Using a sharp knife score the top of the pastry in a cross hatch pattern. Lightly beat the remaining egg in a small bowl and brush the top of the pastry with the egg mixture. If you want to keep this vegan you can brush the top with melted vegan butter. 

5. Bake: Place in a preheated 400 degree oven for 30-35 minutes. The pastry should be golden brown. Remove from the oven and let rest for 10 minutes before serving.

6. Make The Vegan Red Wine Reduction: In a sauce pan saute the shallots and garlic in olive oil for 2-3 minutes until soft. Add rosemary, wine and broth and turn up the heat to high. Boil until it has thickened and reduce by half.  In a separate skillet brown the mushrooms in a dry pan until they give off their moisture and soften. Mix the cornstarch with in a small glass with 2 tablespoons of water until it is fully dissolved and pour into the sauce. Stir and turn off the heat. Taste and season with salt and pepper. Strain the sauce through a fine mesh strainer, pressing down to get as much liquid as possible. Add the mushrooms into the sauce and serve immediately.