When love is in the air 💕 Here is the perfect dinner to make your special one feel truly special
Tempeh Wellington with crispy new potatoes & creamed spinach
- 200g tempeh (preferably the round log works better)
- 200g rolled puff pastry
- 4tbsp soy sauce
- ½ tsp garlic granules
- ½ tsp cumin powder
- ½ tsp cracked black pepper
- 3 vegan sausages
- Splash soya milk
30g Sunflower oil
Pinch black Pepper
150g Baby Spinach
20ml white miso
10g nutritional yeast
- Preheat the oven to 190c gas mark 5.
- Add the pan onto a high heat with oil, add in the tempeh and brown on all sides. Cool down on a plate.
- add the tempeh log into a small seal proof bag. Add inside the soy, garlic, cumin and black pepper. Carefully poke some holes around the tempeh with a fork for a better marinade. Seal the bag tight so the sauce covers all sides. Leave for 10 minutes or until needed.
- Add the pastry onto a flat surface (save ¼ pastry). remove the sausage casing from the outside. Mix the sausage meat together in a bowl. Flatten the meat on top of the pastry into a rectangular shape. - you want to cover it enough so all sides of the tempeh is covered.
- place the tempeh on top & in the middle of the pastry and sausage meat. Wrap the pastry over the tempeh and roll out into a log. Secure the two pastry ends by pinching them together.
- Place the Wellington on the parchment paper. Place the remaining pastry on a board and cut strips out. lay them over the wellington to create a lattice.
- Brush with soya milk and add it to the oven for 35 minutes.
- Add the new potatoes in a pot of cold water with salt. Bring to the boil. Once boiling for 2 minutes. Remove from the heat and let it cool down in the water.
- Once the potatoes are cooked through, Add the potatoes into a frying pan with sunflower oil, smash the potato down with a spoon just to break it slightly. Add thyme sprigs and season. Fry the potatoes off each side on a medium heat till they become golden and crisp. Add more oil if it looks dry.
- Boil the kettle and add the spinach in a colander. Pour the boiling water over the spinach for it to wilt. Let it cool down in the colander and then squeeze the access water out.
- Add the cream, miso and water into a small pan with nutmeg and seasoning. Bring the cream to the boil and add the spinach in. mix well to warm up the spinach. Remove from the heat.
- Once the veg is cooked. Serve the potatoes with the spinach. Remove the tempeh Wellington from the oven. slice the ends off, then cut in half.
- Serve with some remaining cream sauce over the top.
- Happy partner :)