It is almost Christmas time! When you have to deal with a gluten allergy, it is easier to celebrate Christmas at home, because then you can know for sure that you are not going to be eating any gluten. But to find a delicious gluten free recipe that is Christmassy, too, that is quite a challenge. So, we scoured the Internet for inspiration for a yummy and unique Christmas recipe that you can enjoy without worries when you don’t eat gluten. We landed on the website Lisa goes Vegan, where we found a recipe for Seitan Wellington (from the Man.Eat.Plant. cookbook). We thought this was such a special one, that we decided to adapt it in such a way that it is entirely gluten free. We’d like to present: Tempeh Wellington!

You have probably heard of Beef Wellington: a meat dish covered in dough that has quite a festive appearance. Of course, you can turn Beef Wellington gluten free by simply replacing the puff pastry with gluten free puff pastry, but when you don’t eat any meat as well – or would just like to try something different – this Tempeh Wellington is a delicious alternative.


What do you need? (for 4-6 people)
Tempeh Wellington
– oil for frying
– 400 gr mushrooms
– pepper and salt
– 600 gr tempeh

– 1 large onion

– 2 cloves of garlic
– whisk of nutmeg
– 3 tbsp olive oil
– 3 tbsp (light) gluten free soy sauce/tamari
– 6 tbsp rice flour / corn flour
– 6 tbsp gluten free bread crumbs
– 1 tin of gluten free puff pastry (+- 270 gr)
– 3 tbsp sesame seed

Red wine gravy
– 50 gr (plant-based) cooking butter
– 2 shallots
– 2 tbsp rice flour / corn flour
– 200 ml red wine
– 200 ml vegetable stock
– 1 tsp Tamari
– handful of dried mushrooms
– a couple of branches of fresh sage

How to make it:
Tempeh Wellington
1. Heat up a little bit of oil in a frying pan and fry the mushrooms with some pepper and salt. Make sure the moisture evaporates and fry the mushrooms until they are golden brown. Put them on a plate and put them away.
2. Puree the tempeh together with the onion, garlic, nutmeg, pepper, olive oil, soy sauce, flour and the bread crumbs. Give it a little try to see whether it is brought up to taste and add some pepper and salt if needed. Preheat the oven to 200 degrees Celsius in the meantime.
3. Roll out the puff pastry and spread the mushroom across. Spread the filling in one stroke at the edge of the dough and roll up the dough tightly. Fold the ends, cover the dough lightly with some water and roll it through the sesame seed. Line a baking tray with some baking paper and put the roll of dough on top of it. Put the roll of dough in the oven for 45 minutes, until it has turned golden brown.

Red wine gravy
Heat the cooking butter in a saucepan and fry the shallots until they are brown. Add the flour and fry it shortly. Add the red wine and the vegetable stock and stir well. Then, add the garlic, Tamari, dried mushrooms and sage and bring the gravy to a boil. Next, take all the twigs of sage from the gravy and puree it until it is smooth.

Take out your prettiest (Chrismas) tableware and serve the Tempeh Wellington with the red wine gravy. Of course, you can also serve all kinds of side dishes with it, such as a range of various vegetables and some fries/potatoes. We are already starting to feel the Christmas vibes… A very merry and delicious Christmas to you all!