Vegan Krabby Newberg Wellington

Ingredients

• 450 g Impossible™ Burger (Plant‑based ground meat substitute; provides the base texture and flavor.)
• 1 large Hearts of palm (Whole stem, trimmed to a 4‑inch length; serves as the edible “bone”.)
• 1 cup Shallot topping (shallot‑mushroom mixture) (Finely minced shallots, mushrooms, capers, and a splash of vegan butter; cooked until soft and fragrant.)
• 1 sheet Vegan puff pastry (Store‑bought or homemade rough puff; kept cold until use.)
• 2 Tbsp Vegan butter (For brushing pastry to achieve a golden crust.)
• 1 Tbsp Soy sauce (Adds umami to the meat mixture.)
• 2 Tbsp Nutritional yeast (Boosts cheesy, savory flavor.)
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Freshly cracked black pepper (Season to taste.)

Instructions

1. Prepare the shallot topping

   Finely mince 1 cup shallots, ½ cup mushrooms, and 1 Tbsp capers in a food processor. Heat 1 Tbsp vegan butter in a skillet over medium heat, add the mixture, and sauté until the liquid evaporates and the aromatics are golden‑brown, about 8 minutes. Season with a pinch of salt and set aside to cool.

   Time: PT10M

   Temperature: medium

2. Season the Impossible Burger

   In a large bowl combine 450 g Impossible™ Burger, 1 Tbsp soy sauce, 2 Tbsp nutritional yeast, 1 tsp garlic powder, 1 tsp onion powder, and freshly cracked black pepper. Mix gently with your hands until just incorporated; avoid over‑working.

   Time: PT5M

3. Form the “bone”

   Trim a whole hearts‑of‑palm to a 4‑inch length, removing any tough outer layers. Pat dry. This will serve as the edible bone that runs through the roast.

   Time: PT5M

4. Assemble the meat log

   Lay a sheet of parchment paper on the work surface. Place the seasoned Impossible mixture in the center and flatten into a rectangle about 1‑inch thick. Position the hearts‑of‑palm bone lengthwise in the middle, then fold the meat around it, sealing the edges so no filling is exposed. Wrap tightly in parchment and set aside.

   Time: PT10M

5. Steam the meat log

   Bring a pot of water to a gentle boil, place the parchment‑wrapped log in a steamer basket, cover, and steam for 60 minutes. After steaming, remove and let cool for 10 minutes, then refrigerate for at least 30 minutes (or overnight) to firm up.

   Time: PT1H40M

   Temperature: medium

6. Wrap in puff pastry

   Roll out the vegan puff pastry sheet on a lightly floured surface to a ¼‑inch thickness. Place the chilled meat log in the center, brush the pastry edges with melted vegan butter, and fold over, sealing all seams. Flip so the seam is on the bottom, then brush the entire surface with another 1 Tbsp vegan butter.

   Time: PT10M

7. Bake the Wellington

   Pre‑heat the oven to 135 °F (57 °C) and bake the wrapped log for 45 minutes. Then increase the temperature to 375 °F (190 °C) and bake an additional 15 minutes, or until the pastry is deep golden and the internal temperature of the meat reaches 140 °F (60 °C).

   Time: PT1H

   Temperature: 135°F then 375°F

8. Rest and slice

   Remove the Wellington from the oven, let rest on a cutting board for 10 minutes. Using a sharp bread knife, slice ½‑inch thick pieces, revealing the pink‑ish interior and the “bone” center.

   Time: PT10M

Nutrition Facts

Calories

460

Protein

20 g

Carbohydrates

35 g

Fat

25 g

Fiber

5 g