Tofurky Wellington
Susan Proper

Ingredients:

One Tofurky Roast, thawed
One Tofurky Giblet & Mushroom Gravy, thawed
1 pound fresh mushrooms, diced
¼ cup olive oil or peanut oil, for frying
2 tablespoons finely diced onions
1 teaspoon grated fresh ginger
½ teaspoon nutmeg
pepper and salt to taste
1 package frozen phyllo dough (or puff pastry)
1 tablespoon chopped fresh garlic
½ cup Hummus (plain or flavored)

Optional: small cookie cutter, 1 tablespoon margarine or oil

Heat the oil in a skillet, then fry the onions and mushrooms until the onions are caramelized (brown) and most of the liquid has cooked out of the mushrooms. Place the Hummus, fresh garlic and spices in a small bowl. Mix in the cooled onions and mushrooms.

Now you’re ready to assemble. Preheat the oven to 300 degrees. Place several sheets of phyllo dough on a cutting board or clean counter top. (You may want to spread the surface with Saran Wrap – it can make the pastry step easier). Spread the Hummus mixture on the center of the dough. Place the Tofurky on top of that, and spoon 3 tablespoons of Giblet & Mushroom Gravy over the Tofurky. Bring up the ends of the dough over the top of the Tofurky, enclosing the Tofurky in pastry. Seal the pastry. You should now have a Tofurky “loaf” encased in pastry. Carefully turn the whole thing over, so that the pastry seams face down, into a shallow pan or onto a foil-covered cookie sheet. Cut a few decorative ventilation holes in the top.

Optional: brush 1 tablespoon margarine or peanut oil on top of the Tofurky Wellington, cut in ventilation holes with a cookie cutter (leaf or diamond shape is traditional).

Bake for about an hour and a half, or until the pastry is a golden brown. Meanwhile, warm up the rest of the Giblet & Mushroom Gravy. Serve by cutting each guest a slice and pouring Giblet & Mushroom Gravy over the slice.