SEATTLE — If you're not into turkey or any kind of meat for your holiday feast, our plant-based chef Makini Howell from Plum Bistro has a recipe she wants you to try. She joined us from Makini's Kitchen.
Plum Bistro is once again offering Christmas take-home dinners. You pre-order and pick up everything you need to go.
Portobello and pecan Wellington with whipped yams, sauteed pea vines, and mushroom jus
By Makini Howell
For the roasted Portobello mushrooms:
- 4-6 Portobello caps
- 2 teaspoons chopped garlic
- ¼ cup olive oil
- Salt and pepper
For the Wellington pastry filling:
- 2 cups pecans toasted or raw
- ¾ tablespoon chopped garlic
- 3 tablespoons chopped sage
- 1 shallot chopped
- 2 tablespoons dried oregano
- ¼ cup olive oil
- 1 teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper
- ¾ tablespoons smoked paprika
For the filling:
Mushrooms
Preheat your oven to 400°F. Remove the black part from under portobello caps and toss them with olive oil and season with chopped garlic, salt, and pepper. Place them on a sheet pan and roast them in the oven for 15-20 minutes or until tender, remove from oven and set aside
Pecan Filling
Place the shallots and garlic in the food processor and pulse. Remove the shallots mixture and place them in a mixing bowl. In the same food processor, add the nuts and pulse until crumbly. Transfer the pecans to the same mixing bowl as the shallot mixture and add the olive oil, chopped sage, dry oregano, salt, pepper, and smoked paprika to the bowl. Mix by hand in the mixing bowl until well combined. Set aside until ready to use.
To make Wellington:
Thaw 1 sheet of frozen vegan puff pastry, preferably the day before.
Preheat your oven to 350°.
Lay down 3 mushroom caps in a row lengthwise, top with filling in a line and cover with three more mushrooms, and roll into a "log." Make sure the long seam is on the bottom of the Wellington, and fold the edges under. Transfer to a parchment-lined sheet pan. Place the Wellington in the oven.
Bake at 350 degrees for 25-30 minutes and the puff pastry is golden.
Yam puree
- 4-5 orange flesh Garnet or Jewel, sweet potatoes washed and peeled
- 2 tablespoons of your favorite cooking oil
- 1 teaspoon cane sugar
- 1-2 teaspoons garlic, minced
DIRECTIONS:
- Cut yams into 1 ½ in cubes
- Toss in oil, salt, sugar, and garlic
- Place in a casserole pan covered in plastic wrap then foil
- Bake 400 F for 40 min or until very soft, once soft remove and puree in a blender or whip by hand. Make sure to keep all the juices.
Sauteed pea vines
- 1 pound pea vines
- 3-4 cloves chopped garlic
- Cooking oil
- Salt to taste
DIRECTIONS:
- Wash and trim pea vines leaving quite a bit of stem. Heat a large frying pan over high heat. Add oil, once the pan is hot add garlic, and cook quickly stirring, until fragrant, about 30 seconds.
- Add the pea vines, with that bit of water still clinging to them, and cook, frequently stirring, until the pea vines wilt and soften, about 3 minutes —season with salt.
For the mushroom jus:
- 1-quart veggie stock
- 2 cups vegan butter
- 4 oz. dried mushrooms ground up for more flavor
- 1 bunch thyme
- ¼ cup Worcestershire sauce
- 2-3 tablespoons tamari
- 2 bay leaves
- 2 rosemary sprigs
- 1 tablespoon sage
- ½ cup red wine
- 2 teaspoons black pepper
- 1 small onion chopped
- Salt to taste
DIRECTIONS:
- In a small saucepan over medium heat, heat butter and add onions and garlic. Sauté until the onion begins to caramelize and are lightly browning, add the mushrooms and cook for about 5 minutes.
- Add wine and Worcestershire and stir together for about 2 minutes.
- Add the veggie stock thyme, peppercorns, and bay leaf and bring to boil, reduce heat and simmer for at least 15 minutes. Strain through a fine sieve.
- Once everything is finished, serve slices of wellington alongside yam puree and pea vines topped with a mushroom jus.
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