Vegan Cheeseburger Wellington | The Wicked Kitchen
On this episode of The Wicked Kitchen, Chef Derek Sarno shares an amazing vegan burger hack to create an indulgent Cheeseburger Wellington wrapped in a buttery puff pastry with crisp red onion slices and wilted spinach, all over a bed of vibrant green peas. Enjoy!
Full recipe below!
Subscribe | http://bit.ly/WickedHealthyYouTube
More plant-powered recipes | https://wickedhealthyfood.com/
FOLLOW WICKED HEALTHY:
WH Instagram | http://bit.ly/WHInsta
Chad's Instagram | http://bit.ly/ChadSarnoIG
Derek’s Instagram | http://bit.ly/DerekSarnoIG
WH Facebook | http://bit.ly/WickedHealthyFacebook
In the U.K. get your groceries from Tesco | http://bit.ly/WickedKitchenTESCOplc
The Wicked Healthy Cookbook | http://bit.ly/WHCookbook
Video by Ira Chute (@irachute) | https://www.highway93.com
Music by Gabriel Naïm Amor (@amorsonic) | http://www.naimamor.com
#wickedkitchen #wickedhealthy
FULL RECIPE:
Cook time: 30 minutes
INGREDIENTS:
2 Wicked Kitchen Jalapeno Burgers
3 Slices, plant-based cheese (Follow Your Heart)
1 Puff Pastry Sheet, vegan Just Roll
½ Red Onion, sliced thin rounds
250g Baby Spinach
Wicked Kitchen Hella Horseradish Mustard Sauce
Oatly Crème fraiche or Vegan Mayo
Oil
Plant based butter
Salt & Pepper
DIRECTIONS:
Preheat oven to 200ºC/400ºF (fan).
In hot skillet add a tsp of oil and both burgers, cook on each side for 2 minutes and remove from heat.
In the same pan add the baby spinach and cook for 1-2 minutes until wilted, remove and place spinach in strainer to allow excess liquid to run off. Let spinach cool for a few minutes and then squeeze out excess water this will help avoid being soggy.
On cutting board, roll out puff pastry, cut off a couple inches so it’s squared and will completely wrap the wellington. Place one cheese slice in the middle then the burger and layer with one slice of cheese, sliced onion and squeezed spinach. Then top with second burger and sliced cheese.
Begin to wrap pastry from one side and then the other and close the gaps on the other sides to enclose the layered burgers. Cut off excess pastry if needed.
Place the wrapped burgers onto a parchment lined baking sheet, fold sides down. Brush entirety with melted plant-based butter.
Bake for 20 - 30 minutes until golden brown.
For the Sauce, in a small bowl add ½ mustard sauce and ½ Oatly Crème Fraiche and whisk together, simple.
Remove Wellington from oven and allow to cool for 5 - 8 minutes before slicing.
Serve.
Subs:
Feel free to use Dijon or any spicy mustard or Sriracha mixed with mayo as the sauce works great!
Видео Vegan Cheeseburger Wellington | The Wicked Kitchen канала Wicked Healthy
Full recipe below!
Subscribe | http://bit.ly/WickedHealthyYouTube
More plant-powered recipes | https://wickedhealthyfood.com/
FOLLOW WICKED HEALTHY:
WH Instagram | http://bit.ly/WHInsta
Chad's Instagram | http://bit.ly/ChadSarnoIG
Derek’s Instagram | http://bit.ly/DerekSarnoIG
WH Facebook | http://bit.ly/WickedHealthyFacebook
In the U.K. get your groceries from Tesco | http://bit.ly/WickedKitchenTESCOplc
The Wicked Healthy Cookbook | http://bit.ly/WHCookbook
Video by Ira Chute (@irachute) | https://www.highway93.com
Music by Gabriel Naïm Amor (@amorsonic) | http://www.naimamor.com
#wickedkitchen #wickedhealthy
FULL RECIPE:
Cook time: 30 minutes
INGREDIENTS:
2 Wicked Kitchen Jalapeno Burgers
3 Slices, plant-based cheese (Follow Your Heart)
1 Puff Pastry Sheet, vegan Just Roll
½ Red Onion, sliced thin rounds
250g Baby Spinach
Wicked Kitchen Hella Horseradish Mustard Sauce
Oatly Crème fraiche or Vegan Mayo
Oil
Plant based butter
Salt & Pepper
DIRECTIONS:
Preheat oven to 200ºC/400ºF (fan).
In hot skillet add a tsp of oil and both burgers, cook on each side for 2 minutes and remove from heat.
In the same pan add the baby spinach and cook for 1-2 minutes until wilted, remove and place spinach in strainer to allow excess liquid to run off. Let spinach cool for a few minutes and then squeeze out excess water this will help avoid being soggy.
On cutting board, roll out puff pastry, cut off a couple inches so it’s squared and will completely wrap the wellington. Place one cheese slice in the middle then the burger and layer with one slice of cheese, sliced onion and squeezed spinach. Then top with second burger and sliced cheese.
Begin to wrap pastry from one side and then the other and close the gaps on the other sides to enclose the layered burgers. Cut off excess pastry if needed.
Place the wrapped burgers onto a parchment lined baking sheet, fold sides down. Brush entirety with melted plant-based butter.
Bake for 20 - 30 minutes until golden brown.
For the Sauce, in a small bowl add ½ mustard sauce and ½ Oatly Crème Fraiche and whisk together, simple.
Remove Wellington from oven and allow to cool for 5 - 8 minutes before slicing.
Serve.
Subs:
Feel free to use Dijon or any spicy mustard or Sriracha mixed with mayo as the sauce works great!
Видео Vegan Cheeseburger Wellington | The Wicked Kitchen канала Wicked Healthy
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
![Herby Crusted Butternut Squash Tenderloin | The Wicked Kitchen](https://i.ytimg.com/vi/N-Y2yXKwfm8/default.jpg)
![Garlic Butter Mushroom Steak & Gravy - Oyster Mushroom Feast! | The Wicked Kitchen](https://i.ytimg.com/vi/2oN_YB6wXsE/default.jpg)
![The secret recipe for plant-based vegan burgers | Chef David Lee, Planta](https://i.ytimg.com/vi/l75ixsh-wjI/default.jpg)
![Real-Time Ramen! 🍜 (Vegan!) | The Wicked Kitchen](https://i.ytimg.com/vi/3NeHWav2rM8/default.jpg)
![Vegan Chinese BBQ Take-Away - High Protein Meal Prep | The Wicked Kitchen](https://i.ytimg.com/vi/pQphjWbpUUM/default.jpg)
![Vegan Nacho Mac Pie - HIGH PROTEIN! 💪 | The Wicked Kitchen](https://i.ytimg.com/vi/3WZRcE0TSoo/default.jpg)
![Vegan Pulled "Pork" Sandwich 🤯 | The Wicked Kitchen](https://i.ytimg.com/vi/Hxg38ng2B1I/default.jpg)
!["Meat Lovers" Vegan Roast Tofu & Veg - Meal Prep | The Wicked Kitchen](https://i.ytimg.com/vi/P9YxN4Vncic/default.jpg)
![Game Day Vegan Mushroom Steak & Cheese Sandwich | The Wicked Kitchen](https://i.ytimg.com/vi/RrOvQ0tiWDs/default.jpg)
![Hotbox Cabbage & Pulled Mushrooms | The Wicked Kitchen](https://i.ytimg.com/vi/RRjz2rX6EoM/default.jpg)
![Country Fried "Turkey" Tofu & Mushroom Gravy | The Wicked Kitchen](https://i.ytimg.com/vi/iw281ZVLrA8/default.jpg)
![4/20 VEGAN LOADED NACHOS w/ Beyond Meat 😎 | The Wicked Kitchen](https://i.ytimg.com/vi/v8g-juPsBGE/default.jpg)
![Perfect Brown Rice | The Wicked Kitchen](https://i.ytimg.com/vi/PUyMHQ_BsAE/default.jpg)
![Creamy Vegan Pesto Pasta with Green Beans - Meal Prep | The Wicked Kitchen](https://i.ytimg.com/vi/jPJU5MSR88U/default.jpg)
![THE BEST VEGAN FRIED RICE I've Ever Had! + Sticky Teriyaki Mushrooms | The Wicked Kitchen](https://i.ytimg.com/vi/21Pn7AzCyL0/default.jpg)
![Vegan Sunday Roast - Lockdown Edition! | The Wicked Kitchen](https://i.ytimg.com/vi/KlAu73zOgiE/default.jpg)
![Quick Fire BBQ Beans | The Wicked Kitchen](https://i.ytimg.com/vi/-iFh_8oVtCU/default.jpg)
![Vegan BBQ Mushroom Steak | The Wicked Kitchen](https://i.ytimg.com/vi/v-5ABYcopAE/default.jpg)
![Tomato Phyllo Pizza | The Wicked Kitchen](https://i.ytimg.com/vi/RrwZF6PGGCU/default.jpg)
![Vegan Chickpea Salad Sandwich | The Wicked Kitchen](https://i.ytimg.com/vi/cg94OXHiQsM/default.jpg)