Ingredients<\/h4>\n <\/div>\n \n \n \n 8<\/span>\n Person<\/span>\n Persons<\/span>\n <\/span>\n \n \n\n \n Pour la farce :<\/strong> <\/h4>\n \n - \n \n 100<\/span> g\n <\/div>\n lentilles s\u00e8ches<\/div>\n <\/li>\n
- \n \n 300<\/span> ml\n <\/div>\n bouillon de champignons (ou de l\u00e9gumes)<\/div>\n <\/li>\n
- \n \n 2<\/span> c.\u00e0.s.\n <\/div>\n Graines de Chia blanc<\/div>\n <\/li>\n
- \n \n 1<\/span> \n <\/div>\n oignon<\/div>\n <\/li>\n
- \n \n 1<\/span> \n <\/div>\n carotte<\/div>\n <\/li>\n
- \n \n 1<\/span> branche\n <\/div>\n c\u00e9leri<\/div>\n <\/li>\n
- \n \n 6<\/span> \n <\/div>\n gousses d’ail<\/div>\n <\/li>\n
- \n \n 2<\/span> c.\u00e0.s.\n <\/div>\n huile de colza<\/div>\n <\/li>\n
- \n \n 50<\/span> g\n <\/div>\n \u00e9pinards<\/div>\n <\/li>\n
- \n \n 2<\/span> c.\u00e0.s.\n <\/div>\n concentr\u00e9 de tomates<\/div>\n <\/li>\n
- \n \n 1.5<\/span> c.\u00e0.s.\n <\/div>\n sauce soja<\/div>\n <\/li>\n
- \n \n 1.5<\/span> c.\u00e0.s.\n <\/div>\n sauce Worcestershire<\/div>\n <\/li>\n
- \n \n 1<\/span> c.\u00e0.s.\n <\/div>\n sirop d’\u00e9rable<\/div>\n <\/li>\n
- \n \n 260<\/span> g\n <\/div>\n haricots blancs<\/div>\n <\/li>\n
- \n \n 75<\/span> g\n <\/div>\n cerneaux de noix<\/div>\n <\/li>\n
- \n \n 90<\/span> g\n <\/div>\n Flocons prot\u00e9in\u00e9s<\/div>\n <\/li>\n
- \n \n 15<\/span> g\n <\/div>\n flocons de levure<\/div>\n <\/li>\n
- \n \n 60<\/span> g\n <\/div>\n moutarde de Dijon<\/div>\n <\/li>\n
- \n \n 2<\/span> c.\u00e0.s.\n <\/div>\n boisson \u00e0 l’avoine<\/div>\n <\/li>\n <\/ul>\n <\/div>\n \n
Pour le m\u00e9lange d’\u00e9pices :<\/strong> <\/h4>\n \n - \n \n 1<\/span> c.\u00e0.c.\n <\/div>\n thym s\u00e9ch\u00e9<\/div>\n <\/li>\n
- \n \n 1<\/span> c.\u00e0.c.\n <\/div>\n paprika<\/div>\n <\/li>\n
- \n \n 0.5<\/span> c.\u00e0.c.\n <\/div>\n romarin s\u00e9ch\u00e9<\/div>\n <\/li>\n
- \n \n 0.25<\/span> c.\u00e0.c.\n <\/div>\n noix de muscade<\/div>\n <\/li>\n
- \n \n 0.5<\/span> c.\u00e0.c.\n <\/div>\n sel<\/div>\n <\/li>\n
- \n \n 0.5<\/span> c.\u00e0.c.\n <\/div>\n poivre<\/div>\n <\/li>\n <\/ul>\n <\/div>\n \n
En plus :<\/strong> <\/h4>\n \n - \n \n 1<\/span> \n <\/div>\n p\u00e2te feuillet\u00e9e, vegan (240 g)<\/div>\n <\/li>\n
- \n \n 2<\/span> c.\u00e0.s.\n <\/div>\n margarine, fondue<\/div>\n <\/li>\n <\/ul>\n <\/div>\n \n <\/div>\n <\/section>\n\n
\n Preparation<\/h4>\n\n \n - \n \n 1<\/div>\n
Cuire les lentilles dans 240 ml du bouillon de champignons selon les instructions sur l’emballage.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 2<\/div>\n
M\u00e9langer les graines de chia blanc avec le reste du bouillon de champignons dans un petit saladier et laisser gonfler pendant 10 minutes.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 3<\/div>\n
Couper l’oignon, la carotte et le c\u00e9leri en petits d\u00e9s et hacher finement l’ail.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 4<\/div>\n
Pr\u00e9chauffer le four \u00e0 200\u00b0C (convection naturelle).<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 5<\/div>\n
Chauffer l’huile de colza dans une po\u00eale. Ajouter les d\u00e9s de c\u00e9leri et de carottes et les faire revenir pendant 3 \u00e0 5 minutes \u00e0 feu moyen.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 6<\/div>\n
Ajouter les d\u00e9s d’oignon et faire revenir encore 3-4 minutes en remuant r\u00e9guli\u00e8rement.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 7<\/div>\n
Ajouter l’ail, les \u00e9pinards et le m\u00e9lange d’\u00e9pices et faire revenir encore une minute.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 8<\/div>\n
Ajouter le concentr\u00e9 de tomates, la sauce soja, la sauce Worcestershire et le sirop d’\u00e9rable en remuant constamment jusqu’\u00e0 obtention d’une sauce homog\u00e8ne.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 9<\/div>\n
Retirer la po\u00eale du feu.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 10<\/div>\n
\u00c0 l’aide d’un mixeur, r\u00e9duire les haricots blancs cuits en pur\u00e9e fine.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 11<\/div>\n
Hacher finement les cerneaux de noix.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 12<\/div>\n
Ajouter la pur\u00e9e de haricots au m\u00e9lange de l\u00e9gumes dans un saladier. Ajouter l’\u0153uf de chia, les lentilles cuites, les cerneaux de noix hach\u00e9s, les flocons de levure et les flocons prot\u00e9in\u00e9s. Remuer le tout jusqu’\u00e0 l’obtention d’une masse homog\u00e8ne. Former un r\u00f4ti allong\u00e9 avec la farce.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 13<\/div>\n
Sur un plan de travail farin\u00e9, \u00e9taler la p\u00e2te feuillet\u00e9e en un rectangle de 30x35cm.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 14<\/div>\n
D\u00e9poser la p\u00e2te feuillet\u00e9e sur une plaque de cuisson recouverte de papier sulfuris\u00e9 et placer la farce au centre de la p\u00e2te feuillet\u00e9e. Badigeonner toute la farce de moutarde.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 15<\/div>\n
Recouvrir le b\u0153uf Wellington vegan. Couper des bandes de 3 cm de large de chaque c\u00f4t\u00e9 de la farce. Badigeonner les bandes avec la boisson \u00e0 l’avoine. Ensuite, superposer une bande du c\u00f4t\u00e9 gauche et une bande du c\u00f4t\u00e9 droit en les croisant. R\u00e9p\u00e9ter cette op\u00e9ration avec toutes les bandes. Couper l’exc\u00e9dent de p\u00e2te et fermer le r\u00f4ti en appuyant les extr\u00e9mit\u00e9s de la p\u00e2te.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 16<\/div>\n
Badigeonner l’ensemble du b\u0153uf Wellington vegan avec de la margarine, puis le faire cuire pendant 30 \u00e0 35 minutes \u00e0 200\u00b0C ou jusqu’\u00e0 ce qu’il prenne une belle couleur dor\u00e9e et brune.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 17<\/div>\n
Si d\u00e9sir\u00e9, enduire \u00e0 nouveau le Wellington d’un peu de margarine avant de le servir, afin de lui donner un bel \u00e9clat.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 18<\/div>\n
Laisser refroidir le b\u0153uf Wellington vegan pendant environ 5 minutes avant de le d\u00e9couper.<\/p>\n<\/div>\n <\/div>\n <\/li>\n \n
- \n \n \n 1<\/span>\n \n Enjoy!<\/strong>\n <\/div>\n <\/div>\n <\/li>\n\n <\/ul>\n <\/section>\n","protected":false},"excerpt":{"rendered":"
Comment rendre vegan LE plat de viande culte des F\u00eates ? C\u2019est simple, nous rempla\u00e7ons le filet de b\u0153uf par une farce \u00e0 base de haricots, de noix, de lentilles et de flocons prot\u00e9in\u00e9s. Le tout enrob\u00e9 de p\u00e2te feuillet\u00e9e vegan. Et voil\u00e0 un d\u00e9licieux b\u0153uf Wellington vegan. On a h\u00e2te d\u2019\u00eatre au r\u00e9veillon !<\/p>\n","protected":false},"author":43,"featured_media":230779,"template":"","meta":{"_acf_changed":false},"tags":[],"recipe_categories":[503,528,504,518,530,497,533,496,527,523,511,501,513,520,514,515,531],"topics":[],"class_list":["post-227608","fitness_rezepte","type-fitness_rezepte","status-publish","has-post-thumbnail","hentry","recipe_categories-dejeuner","recipe_categories-difficulte","recipe_categories-diner","recipe_categories-faible-en-sucre","recipe_categories-moyenne","recipe_categories-recettes-musculation","recipe_categories-non","recipe_categories-objectifs","recipe_categories-plus-de-45-min","recipe_categories-preparation","recipe_categories-proprietes","recipe_categories-repas","recipe_categories-recettes-proteinees","recipe_categories-sans-lactose","recipe_categories-recettes-vegan","recipe_categories-recettes-vegetariennes","recipe_categories-video"],"acf":[],"lang":"fr","translations":{"fr":227608,"de":223959,"at":223969,"it":230931,"en":232912},"featuredImageUrl":"https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-300x150.jpg","time":"50 min","featuredImageSrcSet":"https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-300x150.jpg 300w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-1024x511.jpg 1024w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-768x383.jpg 768w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-1195x599.jpg 1195w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington.jpg 1200w","pll_sync_post":[],"_links":{"self":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/fitness_rezepte\/227608"}],"collection":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/fitness_rezepte"}],"about":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/types\/fitness_rezepte"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/users\/43"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/media\/230779"}],"wp:attachment":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/media?parent=227608"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/tags?post=227608"},{"taxonomy":"recipe_categories","embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/recipe_categories?post=227608"},{"taxonomy":"topics","embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/topics?post=227608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Pour la farce :<\/strong> <\/h4>\n \n - \n \n 100<\/span> g\n <\/div>\n lentilles s\u00e8ches<\/div>\n <\/li>\n
- \n \n 300<\/span> ml\n <\/div>\n bouillon de champignons (ou de l\u00e9gumes)<\/div>\n <\/li>\n
- \n \n 2<\/span> c.\u00e0.s.\n <\/div>\n Graines de Chia blanc<\/div>\n <\/li>\n
- \n \n 1<\/span> \n <\/div>\n oignon<\/div>\n <\/li>\n
- \n \n 1<\/span> \n <\/div>\n carotte<\/div>\n <\/li>\n
- \n \n 1<\/span> branche\n <\/div>\n c\u00e9leri<\/div>\n <\/li>\n
- \n \n 6<\/span> \n <\/div>\n gousses d’ail<\/div>\n <\/li>\n
- \n \n 2<\/span> c.\u00e0.s.\n <\/div>\n huile de colza<\/div>\n <\/li>\n
- \n \n 50<\/span> g\n <\/div>\n \u00e9pinards<\/div>\n <\/li>\n
- \n \n 2<\/span> c.\u00e0.s.\n <\/div>\n concentr\u00e9 de tomates<\/div>\n <\/li>\n
- \n \n 1.5<\/span> c.\u00e0.s.\n <\/div>\n sauce soja<\/div>\n <\/li>\n
- \n \n 1.5<\/span> c.\u00e0.s.\n <\/div>\n sauce Worcestershire<\/div>\n <\/li>\n
- \n \n 1<\/span> c.\u00e0.s.\n <\/div>\n sirop d’\u00e9rable<\/div>\n <\/li>\n
- \n \n 260<\/span> g\n <\/div>\n haricots blancs<\/div>\n <\/li>\n
- \n \n 75<\/span> g\n <\/div>\n cerneaux de noix<\/div>\n <\/li>\n
- \n \n 90<\/span> g\n <\/div>\n Flocons prot\u00e9in\u00e9s<\/div>\n <\/li>\n
- \n \n 15<\/span> g\n <\/div>\n flocons de levure<\/div>\n <\/li>\n
- \n \n 60<\/span> g\n <\/div>\n moutarde de Dijon<\/div>\n <\/li>\n
- \n \n 2<\/span> c.\u00e0.s.\n <\/div>\n boisson \u00e0 l’avoine<\/div>\n <\/li>\n <\/ul>\n <\/div>\n \n
Pour le m\u00e9lange d’\u00e9pices :<\/strong> <\/h4>\n \n - \n \n 1<\/span> c.\u00e0.c.\n <\/div>\n thym s\u00e9ch\u00e9<\/div>\n <\/li>\n
- \n \n 1<\/span> c.\u00e0.c.\n <\/div>\n paprika<\/div>\n <\/li>\n
- \n \n 0.5<\/span> c.\u00e0.c.\n <\/div>\n romarin s\u00e9ch\u00e9<\/div>\n <\/li>\n
- \n \n 0.25<\/span> c.\u00e0.c.\n <\/div>\n noix de muscade<\/div>\n <\/li>\n
- \n \n 0.5<\/span> c.\u00e0.c.\n <\/div>\n sel<\/div>\n <\/li>\n
- \n \n 0.5<\/span> c.\u00e0.c.\n <\/div>\n poivre<\/div>\n <\/li>\n <\/ul>\n <\/div>\n \n
En plus :<\/strong> <\/h4>\n \n - \n \n 1<\/span> \n <\/div>\n p\u00e2te feuillet\u00e9e, vegan (240 g)<\/div>\n <\/li>\n
- \n \n 2<\/span> c.\u00e0.s.\n <\/div>\n margarine, fondue<\/div>\n <\/li>\n <\/ul>\n <\/div>\n \n <\/div>\n <\/section>\n\n
\n Preparation<\/h4>\n\n \n - \n \n 1<\/div>\n
Cuire les lentilles dans 240 ml du bouillon de champignons selon les instructions sur l’emballage.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 2<\/div>\n
M\u00e9langer les graines de chia blanc avec le reste du bouillon de champignons dans un petit saladier et laisser gonfler pendant 10 minutes.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 3<\/div>\n
Couper l’oignon, la carotte et le c\u00e9leri en petits d\u00e9s et hacher finement l’ail.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 4<\/div>\n
Pr\u00e9chauffer le four \u00e0 200\u00b0C (convection naturelle).<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 5<\/div>\n
Chauffer l’huile de colza dans une po\u00eale. Ajouter les d\u00e9s de c\u00e9leri et de carottes et les faire revenir pendant 3 \u00e0 5 minutes \u00e0 feu moyen.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 6<\/div>\n
Ajouter les d\u00e9s d’oignon et faire revenir encore 3-4 minutes en remuant r\u00e9guli\u00e8rement.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 7<\/div>\n
Ajouter l’ail, les \u00e9pinards et le m\u00e9lange d’\u00e9pices et faire revenir encore une minute.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 8<\/div>\n
Ajouter le concentr\u00e9 de tomates, la sauce soja, la sauce Worcestershire et le sirop d’\u00e9rable en remuant constamment jusqu’\u00e0 obtention d’une sauce homog\u00e8ne.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 9<\/div>\n
Retirer la po\u00eale du feu.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 10<\/div>\n
\u00c0 l’aide d’un mixeur, r\u00e9duire les haricots blancs cuits en pur\u00e9e fine.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 11<\/div>\n
Hacher finement les cerneaux de noix.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 12<\/div>\n
Ajouter la pur\u00e9e de haricots au m\u00e9lange de l\u00e9gumes dans un saladier. Ajouter l’\u0153uf de chia, les lentilles cuites, les cerneaux de noix hach\u00e9s, les flocons de levure et les flocons prot\u00e9in\u00e9s. Remuer le tout jusqu’\u00e0 l’obtention d’une masse homog\u00e8ne. Former un r\u00f4ti allong\u00e9 avec la farce.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 13<\/div>\n
Sur un plan de travail farin\u00e9, \u00e9taler la p\u00e2te feuillet\u00e9e en un rectangle de 30x35cm.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 14<\/div>\n
D\u00e9poser la p\u00e2te feuillet\u00e9e sur une plaque de cuisson recouverte de papier sulfuris\u00e9 et placer la farce au centre de la p\u00e2te feuillet\u00e9e. Badigeonner toute la farce de moutarde.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 15<\/div>\n
Recouvrir le b\u0153uf Wellington vegan. Couper des bandes de 3 cm de large de chaque c\u00f4t\u00e9 de la farce. Badigeonner les bandes avec la boisson \u00e0 l’avoine. Ensuite, superposer une bande du c\u00f4t\u00e9 gauche et une bande du c\u00f4t\u00e9 droit en les croisant. R\u00e9p\u00e9ter cette op\u00e9ration avec toutes les bandes. Couper l’exc\u00e9dent de p\u00e2te et fermer le r\u00f4ti en appuyant les extr\u00e9mit\u00e9s de la p\u00e2te.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 16<\/div>\n
Badigeonner l’ensemble du b\u0153uf Wellington vegan avec de la margarine, puis le faire cuire pendant 30 \u00e0 35 minutes \u00e0 200\u00b0C ou jusqu’\u00e0 ce qu’il prenne une belle couleur dor\u00e9e et brune.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 17<\/div>\n
Si d\u00e9sir\u00e9, enduire \u00e0 nouveau le Wellington d’un peu de margarine avant de le servir, afin de lui donner un bel \u00e9clat.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 18<\/div>\n
Laisser refroidir le b\u0153uf Wellington vegan pendant environ 5 minutes avant de le d\u00e9couper.<\/p>\n<\/div>\n <\/div>\n <\/li>\n \n
- \n \n \n 1<\/span>\n \n Enjoy!<\/strong>\n <\/div>\n <\/div>\n <\/li>\n\n <\/ul>\n <\/section>\n","protected":false},"excerpt":{"rendered":"
Comment rendre vegan LE plat de viande culte des F\u00eates ? C\u2019est simple, nous rempla\u00e7ons le filet de b\u0153uf par une farce \u00e0 base de haricots, de noix, de lentilles et de flocons prot\u00e9in\u00e9s. Le tout enrob\u00e9 de p\u00e2te feuillet\u00e9e vegan. Et voil\u00e0 un d\u00e9licieux b\u0153uf Wellington vegan. On a h\u00e2te d\u2019\u00eatre au r\u00e9veillon !<\/p>\n","protected":false},"author":43,"featured_media":230779,"template":"","meta":{"_acf_changed":false},"tags":[],"recipe_categories":[503,528,504,518,530,497,533,496,527,523,511,501,513,520,514,515,531],"topics":[],"class_list":["post-227608","fitness_rezepte","type-fitness_rezepte","status-publish","has-post-thumbnail","hentry","recipe_categories-dejeuner","recipe_categories-difficulte","recipe_categories-diner","recipe_categories-faible-en-sucre","recipe_categories-moyenne","recipe_categories-recettes-musculation","recipe_categories-non","recipe_categories-objectifs","recipe_categories-plus-de-45-min","recipe_categories-preparation","recipe_categories-proprietes","recipe_categories-repas","recipe_categories-recettes-proteinees","recipe_categories-sans-lactose","recipe_categories-recettes-vegan","recipe_categories-recettes-vegetariennes","recipe_categories-video"],"acf":[],"lang":"fr","translations":{"fr":227608,"de":223959,"at":223969,"it":230931,"en":232912},"featuredImageUrl":"https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-300x150.jpg","time":"50 min","featuredImageSrcSet":"https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-300x150.jpg 300w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-1024x511.jpg 1024w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-768x383.jpg 768w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-1195x599.jpg 1195w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington.jpg 1200w","pll_sync_post":[],"_links":{"self":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/fitness_rezepte\/227608"}],"collection":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/fitness_rezepte"}],"about":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/types\/fitness_rezepte"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/users\/43"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/media\/230779"}],"wp:attachment":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/media?parent=227608"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/tags?post=227608"},{"taxonomy":"recipe_categories","embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/recipe_categories?post=227608"},{"taxonomy":"topics","embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/topics?post=227608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Pour le m\u00e9lange d’\u00e9pices :<\/strong> <\/h4>\n \n - \n \n 1<\/span> c.\u00e0.c.\n <\/div>\n thym s\u00e9ch\u00e9<\/div>\n <\/li>\n
- \n \n 1<\/span> c.\u00e0.c.\n <\/div>\n paprika<\/div>\n <\/li>\n
- \n \n 0.5<\/span> c.\u00e0.c.\n <\/div>\n romarin s\u00e9ch\u00e9<\/div>\n <\/li>\n
- \n \n 0.25<\/span> c.\u00e0.c.\n <\/div>\n noix de muscade<\/div>\n <\/li>\n
- \n \n 0.5<\/span> c.\u00e0.c.\n <\/div>\n sel<\/div>\n <\/li>\n
- \n \n 0.5<\/span> c.\u00e0.c.\n <\/div>\n poivre<\/div>\n <\/li>\n <\/ul>\n <\/div>\n \n
En plus :<\/strong> <\/h4>\n \n - \n \n 1<\/span> \n <\/div>\n p\u00e2te feuillet\u00e9e, vegan (240 g)<\/div>\n <\/li>\n
- \n \n 2<\/span> c.\u00e0.s.\n <\/div>\n margarine, fondue<\/div>\n <\/li>\n <\/ul>\n <\/div>\n \n <\/div>\n <\/section>\n\n
\n Preparation<\/h4>\n\n \n - \n \n 1<\/div>\n
Cuire les lentilles dans 240 ml du bouillon de champignons selon les instructions sur l’emballage.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 2<\/div>\n
M\u00e9langer les graines de chia blanc avec le reste du bouillon de champignons dans un petit saladier et laisser gonfler pendant 10 minutes.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 3<\/div>\n
Couper l’oignon, la carotte et le c\u00e9leri en petits d\u00e9s et hacher finement l’ail.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 4<\/div>\n
Pr\u00e9chauffer le four \u00e0 200\u00b0C (convection naturelle).<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 5<\/div>\n
Chauffer l’huile de colza dans une po\u00eale. Ajouter les d\u00e9s de c\u00e9leri et de carottes et les faire revenir pendant 3 \u00e0 5 minutes \u00e0 feu moyen.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 6<\/div>\n
Ajouter les d\u00e9s d’oignon et faire revenir encore 3-4 minutes en remuant r\u00e9guli\u00e8rement.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 7<\/div>\n
Ajouter l’ail, les \u00e9pinards et le m\u00e9lange d’\u00e9pices et faire revenir encore une minute.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 8<\/div>\n
Ajouter le concentr\u00e9 de tomates, la sauce soja, la sauce Worcestershire et le sirop d’\u00e9rable en remuant constamment jusqu’\u00e0 obtention d’une sauce homog\u00e8ne.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 9<\/div>\n
Retirer la po\u00eale du feu.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 10<\/div>\n
\u00c0 l’aide d’un mixeur, r\u00e9duire les haricots blancs cuits en pur\u00e9e fine.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 11<\/div>\n
Hacher finement les cerneaux de noix.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 12<\/div>\n
Ajouter la pur\u00e9e de haricots au m\u00e9lange de l\u00e9gumes dans un saladier. Ajouter l’\u0153uf de chia, les lentilles cuites, les cerneaux de noix hach\u00e9s, les flocons de levure et les flocons prot\u00e9in\u00e9s. Remuer le tout jusqu’\u00e0 l’obtention d’une masse homog\u00e8ne. Former un r\u00f4ti allong\u00e9 avec la farce.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 13<\/div>\n
Sur un plan de travail farin\u00e9, \u00e9taler la p\u00e2te feuillet\u00e9e en un rectangle de 30x35cm.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 14<\/div>\n
D\u00e9poser la p\u00e2te feuillet\u00e9e sur une plaque de cuisson recouverte de papier sulfuris\u00e9 et placer la farce au centre de la p\u00e2te feuillet\u00e9e. Badigeonner toute la farce de moutarde.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 15<\/div>\n
Recouvrir le b\u0153uf Wellington vegan. Couper des bandes de 3 cm de large de chaque c\u00f4t\u00e9 de la farce. Badigeonner les bandes avec la boisson \u00e0 l’avoine. Ensuite, superposer une bande du c\u00f4t\u00e9 gauche et une bande du c\u00f4t\u00e9 droit en les croisant. R\u00e9p\u00e9ter cette op\u00e9ration avec toutes les bandes. Couper l’exc\u00e9dent de p\u00e2te et fermer le r\u00f4ti en appuyant les extr\u00e9mit\u00e9s de la p\u00e2te.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 16<\/div>\n
Badigeonner l’ensemble du b\u0153uf Wellington vegan avec de la margarine, puis le faire cuire pendant 30 \u00e0 35 minutes \u00e0 200\u00b0C ou jusqu’\u00e0 ce qu’il prenne une belle couleur dor\u00e9e et brune.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 17<\/div>\n
Si d\u00e9sir\u00e9, enduire \u00e0 nouveau le Wellington d’un peu de margarine avant de le servir, afin de lui donner un bel \u00e9clat.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 18<\/div>\n
Laisser refroidir le b\u0153uf Wellington vegan pendant environ 5 minutes avant de le d\u00e9couper.<\/p>\n<\/div>\n <\/div>\n <\/li>\n \n
- \n \n \n 1<\/span>\n \n Enjoy!<\/strong>\n <\/div>\n <\/div>\n <\/li>\n\n <\/ul>\n <\/section>\n","protected":false},"excerpt":{"rendered":"
Comment rendre vegan LE plat de viande culte des F\u00eates ? C\u2019est simple, nous rempla\u00e7ons le filet de b\u0153uf par une farce \u00e0 base de haricots, de noix, de lentilles et de flocons prot\u00e9in\u00e9s. Le tout enrob\u00e9 de p\u00e2te feuillet\u00e9e vegan. Et voil\u00e0 un d\u00e9licieux b\u0153uf Wellington vegan. On a h\u00e2te d\u2019\u00eatre au r\u00e9veillon !<\/p>\n","protected":false},"author":43,"featured_media":230779,"template":"","meta":{"_acf_changed":false},"tags":[],"recipe_categories":[503,528,504,518,530,497,533,496,527,523,511,501,513,520,514,515,531],"topics":[],"class_list":["post-227608","fitness_rezepte","type-fitness_rezepte","status-publish","has-post-thumbnail","hentry","recipe_categories-dejeuner","recipe_categories-difficulte","recipe_categories-diner","recipe_categories-faible-en-sucre","recipe_categories-moyenne","recipe_categories-recettes-musculation","recipe_categories-non","recipe_categories-objectifs","recipe_categories-plus-de-45-min","recipe_categories-preparation","recipe_categories-proprietes","recipe_categories-repas","recipe_categories-recettes-proteinees","recipe_categories-sans-lactose","recipe_categories-recettes-vegan","recipe_categories-recettes-vegetariennes","recipe_categories-video"],"acf":[],"lang":"fr","translations":{"fr":227608,"de":223959,"at":223969,"it":230931,"en":232912},"featuredImageUrl":"https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-300x150.jpg","time":"50 min","featuredImageSrcSet":"https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-300x150.jpg 300w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-1024x511.jpg 1024w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-768x383.jpg 768w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-1195x599.jpg 1195w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington.jpg 1200w","pll_sync_post":[],"_links":{"self":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/fitness_rezepte\/227608"}],"collection":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/fitness_rezepte"}],"about":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/types\/fitness_rezepte"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/users\/43"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/media\/230779"}],"wp:attachment":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/media?parent=227608"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/tags?post=227608"},{"taxonomy":"recipe_categories","embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/recipe_categories?post=227608"},{"taxonomy":"topics","embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/topics?post=227608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
En plus :<\/strong> <\/h4>\n \n - \n \n 1<\/span> \n <\/div>\n p\u00e2te feuillet\u00e9e, vegan (240 g)<\/div>\n <\/li>\n
- \n \n 2<\/span> c.\u00e0.s.\n <\/div>\n margarine, fondue<\/div>\n <\/li>\n <\/ul>\n <\/div>\n \n <\/div>\n <\/section>\n\n
\n Preparation<\/h4>\n\n \n - \n \n 1<\/div>\n
Cuire les lentilles dans 240 ml du bouillon de champignons selon les instructions sur l’emballage.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 2<\/div>\n
M\u00e9langer les graines de chia blanc avec le reste du bouillon de champignons dans un petit saladier et laisser gonfler pendant 10 minutes.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 3<\/div>\n
Couper l’oignon, la carotte et le c\u00e9leri en petits d\u00e9s et hacher finement l’ail.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 4<\/div>\n
Pr\u00e9chauffer le four \u00e0 200\u00b0C (convection naturelle).<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 5<\/div>\n
Chauffer l’huile de colza dans une po\u00eale. Ajouter les d\u00e9s de c\u00e9leri et de carottes et les faire revenir pendant 3 \u00e0 5 minutes \u00e0 feu moyen.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 6<\/div>\n
Ajouter les d\u00e9s d’oignon et faire revenir encore 3-4 minutes en remuant r\u00e9guli\u00e8rement.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 7<\/div>\n
Ajouter l’ail, les \u00e9pinards et le m\u00e9lange d’\u00e9pices et faire revenir encore une minute.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 8<\/div>\n
Ajouter le concentr\u00e9 de tomates, la sauce soja, la sauce Worcestershire et le sirop d’\u00e9rable en remuant constamment jusqu’\u00e0 obtention d’une sauce homog\u00e8ne.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 9<\/div>\n
Retirer la po\u00eale du feu.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 10<\/div>\n
\u00c0 l’aide d’un mixeur, r\u00e9duire les haricots blancs cuits en pur\u00e9e fine.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 11<\/div>\n
Hacher finement les cerneaux de noix.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 12<\/div>\n
Ajouter la pur\u00e9e de haricots au m\u00e9lange de l\u00e9gumes dans un saladier. Ajouter l’\u0153uf de chia, les lentilles cuites, les cerneaux de noix hach\u00e9s, les flocons de levure et les flocons prot\u00e9in\u00e9s. Remuer le tout jusqu’\u00e0 l’obtention d’une masse homog\u00e8ne. Former un r\u00f4ti allong\u00e9 avec la farce.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 13<\/div>\n
Sur un plan de travail farin\u00e9, \u00e9taler la p\u00e2te feuillet\u00e9e en un rectangle de 30x35cm.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 14<\/div>\n
D\u00e9poser la p\u00e2te feuillet\u00e9e sur une plaque de cuisson recouverte de papier sulfuris\u00e9 et placer la farce au centre de la p\u00e2te feuillet\u00e9e. Badigeonner toute la farce de moutarde.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 15<\/div>\n
Recouvrir le b\u0153uf Wellington vegan. Couper des bandes de 3 cm de large de chaque c\u00f4t\u00e9 de la farce. Badigeonner les bandes avec la boisson \u00e0 l’avoine. Ensuite, superposer une bande du c\u00f4t\u00e9 gauche et une bande du c\u00f4t\u00e9 droit en les croisant. R\u00e9p\u00e9ter cette op\u00e9ration avec toutes les bandes. Couper l’exc\u00e9dent de p\u00e2te et fermer le r\u00f4ti en appuyant les extr\u00e9mit\u00e9s de la p\u00e2te.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 16<\/div>\n
Badigeonner l’ensemble du b\u0153uf Wellington vegan avec de la margarine, puis le faire cuire pendant 30 \u00e0 35 minutes \u00e0 200\u00b0C ou jusqu’\u00e0 ce qu’il prenne une belle couleur dor\u00e9e et brune.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 17<\/div>\n
Si d\u00e9sir\u00e9, enduire \u00e0 nouveau le Wellington d’un peu de margarine avant de le servir, afin de lui donner un bel \u00e9clat.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 18<\/div>\n
Laisser refroidir le b\u0153uf Wellington vegan pendant environ 5 minutes avant de le d\u00e9couper.<\/p>\n<\/div>\n <\/div>\n <\/li>\n \n
- \n \n \n 1<\/span>\n \n Enjoy!<\/strong>\n <\/div>\n <\/div>\n <\/li>\n\n <\/ul>\n <\/section>\n","protected":false},"excerpt":{"rendered":"
Comment rendre vegan LE plat de viande culte des F\u00eates ? C\u2019est simple, nous rempla\u00e7ons le filet de b\u0153uf par une farce \u00e0 base de haricots, de noix, de lentilles et de flocons prot\u00e9in\u00e9s. Le tout enrob\u00e9 de p\u00e2te feuillet\u00e9e vegan. Et voil\u00e0 un d\u00e9licieux b\u0153uf Wellington vegan. On a h\u00e2te d\u2019\u00eatre au r\u00e9veillon !<\/p>\n","protected":false},"author":43,"featured_media":230779,"template":"","meta":{"_acf_changed":false},"tags":[],"recipe_categories":[503,528,504,518,530,497,533,496,527,523,511,501,513,520,514,515,531],"topics":[],"class_list":["post-227608","fitness_rezepte","type-fitness_rezepte","status-publish","has-post-thumbnail","hentry","recipe_categories-dejeuner","recipe_categories-difficulte","recipe_categories-diner","recipe_categories-faible-en-sucre","recipe_categories-moyenne","recipe_categories-recettes-musculation","recipe_categories-non","recipe_categories-objectifs","recipe_categories-plus-de-45-min","recipe_categories-preparation","recipe_categories-proprietes","recipe_categories-repas","recipe_categories-recettes-proteinees","recipe_categories-sans-lactose","recipe_categories-recettes-vegan","recipe_categories-recettes-vegetariennes","recipe_categories-video"],"acf":[],"lang":"fr","translations":{"fr":227608,"de":223959,"at":223969,"it":230931,"en":232912},"featuredImageUrl":"https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-300x150.jpg","time":"50 min","featuredImageSrcSet":"https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-300x150.jpg 300w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-1024x511.jpg 1024w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-768x383.jpg 768w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-1195x599.jpg 1195w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington.jpg 1200w","pll_sync_post":[],"_links":{"self":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/fitness_rezepte\/227608"}],"collection":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/fitness_rezepte"}],"about":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/types\/fitness_rezepte"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/users\/43"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/media\/230779"}],"wp:attachment":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/media?parent=227608"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/tags?post=227608"},{"taxonomy":"recipe_categories","embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/recipe_categories?post=227608"},{"taxonomy":"topics","embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/topics?post=227608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Preparation<\/h4>\n\n \n - \n \n 1<\/div>\n
Cuire les lentilles dans 240 ml du bouillon de champignons selon les instructions sur l’emballage.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 2<\/div>\n
M\u00e9langer les graines de chia blanc avec le reste du bouillon de champignons dans un petit saladier et laisser gonfler pendant 10 minutes.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 3<\/div>\n
Couper l’oignon, la carotte et le c\u00e9leri en petits d\u00e9s et hacher finement l’ail.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 4<\/div>\n
Pr\u00e9chauffer le four \u00e0 200\u00b0C (convection naturelle).<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 5<\/div>\n
Chauffer l’huile de colza dans une po\u00eale. Ajouter les d\u00e9s de c\u00e9leri et de carottes et les faire revenir pendant 3 \u00e0 5 minutes \u00e0 feu moyen.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 6<\/div>\n
Ajouter les d\u00e9s d’oignon et faire revenir encore 3-4 minutes en remuant r\u00e9guli\u00e8rement.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 7<\/div>\n
Ajouter l’ail, les \u00e9pinards et le m\u00e9lange d’\u00e9pices et faire revenir encore une minute.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 8<\/div>\n
Ajouter le concentr\u00e9 de tomates, la sauce soja, la sauce Worcestershire et le sirop d’\u00e9rable en remuant constamment jusqu’\u00e0 obtention d’une sauce homog\u00e8ne.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 9<\/div>\n
Retirer la po\u00eale du feu.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 10<\/div>\n
\u00c0 l’aide d’un mixeur, r\u00e9duire les haricots blancs cuits en pur\u00e9e fine.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 11<\/div>\n
Hacher finement les cerneaux de noix.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 12<\/div>\n
Ajouter la pur\u00e9e de haricots au m\u00e9lange de l\u00e9gumes dans un saladier. Ajouter l’\u0153uf de chia, les lentilles cuites, les cerneaux de noix hach\u00e9s, les flocons de levure et les flocons prot\u00e9in\u00e9s. Remuer le tout jusqu’\u00e0 l’obtention d’une masse homog\u00e8ne. Former un r\u00f4ti allong\u00e9 avec la farce.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 13<\/div>\n
Sur un plan de travail farin\u00e9, \u00e9taler la p\u00e2te feuillet\u00e9e en un rectangle de 30x35cm.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 14<\/div>\n
D\u00e9poser la p\u00e2te feuillet\u00e9e sur une plaque de cuisson recouverte de papier sulfuris\u00e9 et placer la farce au centre de la p\u00e2te feuillet\u00e9e. Badigeonner toute la farce de moutarde.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 15<\/div>\n
Recouvrir le b\u0153uf Wellington vegan. Couper des bandes de 3 cm de large de chaque c\u00f4t\u00e9 de la farce. Badigeonner les bandes avec la boisson \u00e0 l’avoine. Ensuite, superposer une bande du c\u00f4t\u00e9 gauche et une bande du c\u00f4t\u00e9 droit en les croisant. R\u00e9p\u00e9ter cette op\u00e9ration avec toutes les bandes. Couper l’exc\u00e9dent de p\u00e2te et fermer le r\u00f4ti en appuyant les extr\u00e9mit\u00e9s de la p\u00e2te.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 16<\/div>\n
Badigeonner l’ensemble du b\u0153uf Wellington vegan avec de la margarine, puis le faire cuire pendant 30 \u00e0 35 minutes \u00e0 200\u00b0C ou jusqu’\u00e0 ce qu’il prenne une belle couleur dor\u00e9e et brune.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 17<\/div>\n
Si d\u00e9sir\u00e9, enduire \u00e0 nouveau le Wellington d’un peu de margarine avant de le servir, afin de lui donner un bel \u00e9clat.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
- \n \n 18<\/div>\n
Laisser refroidir le b\u0153uf Wellington vegan pendant environ 5 minutes avant de le d\u00e9couper.<\/p>\n<\/div>\n <\/div>\n <\/li>\n \n
- \n \n \n 1<\/span>\n \n Enjoy!<\/strong>\n <\/div>\n <\/div>\n <\/li>\n\n <\/ul>\n <\/section>\n","protected":false},"excerpt":{"rendered":"
Comment rendre vegan LE plat de viande culte des F\u00eates ? C\u2019est simple, nous rempla\u00e7ons le filet de b\u0153uf par une farce \u00e0 base de haricots, de noix, de lentilles et de flocons prot\u00e9in\u00e9s. Le tout enrob\u00e9 de p\u00e2te feuillet\u00e9e vegan. Et voil\u00e0 un d\u00e9licieux b\u0153uf Wellington vegan. On a h\u00e2te d\u2019\u00eatre au r\u00e9veillon !<\/p>\n","protected":false},"author":43,"featured_media":230779,"template":"","meta":{"_acf_changed":false},"tags":[],"recipe_categories":[503,528,504,518,530,497,533,496,527,523,511,501,513,520,514,515,531],"topics":[],"class_list":["post-227608","fitness_rezepte","type-fitness_rezepte","status-publish","has-post-thumbnail","hentry","recipe_categories-dejeuner","recipe_categories-difficulte","recipe_categories-diner","recipe_categories-faible-en-sucre","recipe_categories-moyenne","recipe_categories-recettes-musculation","recipe_categories-non","recipe_categories-objectifs","recipe_categories-plus-de-45-min","recipe_categories-preparation","recipe_categories-proprietes","recipe_categories-repas","recipe_categories-recettes-proteinees","recipe_categories-sans-lactose","recipe_categories-recettes-vegan","recipe_categories-recettes-vegetariennes","recipe_categories-video"],"acf":[],"lang":"fr","translations":{"fr":227608,"de":223959,"at":223969,"it":230931,"en":232912},"featuredImageUrl":"https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-300x150.jpg","time":"50 min","featuredImageSrcSet":"https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-300x150.jpg 300w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-1024x511.jpg 1024w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-768x383.jpg 768w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-1195x599.jpg 1195w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington.jpg 1200w","pll_sync_post":[],"_links":{"self":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/fitness_rezepte\/227608"}],"collection":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/fitness_rezepte"}],"about":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/types\/fitness_rezepte"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/users\/43"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/media\/230779"}],"wp:attachment":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/media?parent=227608"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/tags?post=227608"},{"taxonomy":"recipe_categories","embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/recipe_categories?post=227608"},{"taxonomy":"topics","embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/topics?post=227608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Cuire les lentilles dans 240 ml du bouillon de champignons selon les instructions sur l’emballage.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
M\u00e9langer les graines de chia blanc avec le reste du bouillon de champignons dans un petit saladier et laisser gonfler pendant 10 minutes.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
Couper l’oignon, la carotte et le c\u00e9leri en petits d\u00e9s et hacher finement l’ail.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
Pr\u00e9chauffer le four \u00e0 200\u00b0C (convection naturelle).<\/p>\n<\/div>\n <\/div>\n <\/li>\n
Chauffer l’huile de colza dans une po\u00eale. Ajouter les d\u00e9s de c\u00e9leri et de carottes et les faire revenir pendant 3 \u00e0 5 minutes \u00e0 feu moyen.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
Ajouter les d\u00e9s d’oignon et faire revenir encore 3-4 minutes en remuant r\u00e9guli\u00e8rement.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
Ajouter l’ail, les \u00e9pinards et le m\u00e9lange d’\u00e9pices et faire revenir encore une minute.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
Ajouter le concentr\u00e9 de tomates, la sauce soja, la sauce Worcestershire et le sirop d’\u00e9rable en remuant constamment jusqu’\u00e0 obtention d’une sauce homog\u00e8ne.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
Retirer la po\u00eale du feu.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
\u00c0 l’aide d’un mixeur, r\u00e9duire les haricots blancs cuits en pur\u00e9e fine.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
Hacher finement les cerneaux de noix.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
Ajouter la pur\u00e9e de haricots au m\u00e9lange de l\u00e9gumes dans un saladier. Ajouter l’\u0153uf de chia, les lentilles cuites, les cerneaux de noix hach\u00e9s, les flocons de levure et les flocons prot\u00e9in\u00e9s. Remuer le tout jusqu’\u00e0 l’obtention d’une masse homog\u00e8ne. Former un r\u00f4ti allong\u00e9 avec la farce.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
Sur un plan de travail farin\u00e9, \u00e9taler la p\u00e2te feuillet\u00e9e en un rectangle de 30x35cm.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
D\u00e9poser la p\u00e2te feuillet\u00e9e sur une plaque de cuisson recouverte de papier sulfuris\u00e9 et placer la farce au centre de la p\u00e2te feuillet\u00e9e. Badigeonner toute la farce de moutarde.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
Recouvrir le b\u0153uf Wellington vegan. Couper des bandes de 3 cm de large de chaque c\u00f4t\u00e9 de la farce. Badigeonner les bandes avec la boisson \u00e0 l’avoine. Ensuite, superposer une bande du c\u00f4t\u00e9 gauche et une bande du c\u00f4t\u00e9 droit en les croisant. R\u00e9p\u00e9ter cette op\u00e9ration avec toutes les bandes. Couper l’exc\u00e9dent de p\u00e2te et fermer le r\u00f4ti en appuyant les extr\u00e9mit\u00e9s de la p\u00e2te.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
Badigeonner l’ensemble du b\u0153uf Wellington vegan avec de la margarine, puis le faire cuire pendant 30 \u00e0 35 minutes \u00e0 200\u00b0C ou jusqu’\u00e0 ce qu’il prenne une belle couleur dor\u00e9e et brune.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
Si d\u00e9sir\u00e9, enduire \u00e0 nouveau le Wellington d’un peu de margarine avant de le servir, afin de lui donner un bel \u00e9clat.<\/p>\n<\/div>\n <\/div>\n <\/li>\n
Laisser refroidir le b\u0153uf Wellington vegan pendant environ 5 minutes avant de le d\u00e9couper.<\/p>\n<\/div>\n <\/div>\n <\/li>\n \n
Comment rendre vegan LE plat de viande culte des F\u00eates ? C\u2019est simple, nous rempla\u00e7ons le filet de b\u0153uf par une farce \u00e0 base de haricots, de noix, de lentilles et de flocons prot\u00e9in\u00e9s. Le tout enrob\u00e9 de p\u00e2te feuillet\u00e9e vegan. Et voil\u00e0 un d\u00e9licieux b\u0153uf Wellington vegan. On a h\u00e2te d\u2019\u00eatre au r\u00e9veillon !<\/p>\n","protected":false},"author":43,"featured_media":230779,"template":"","meta":{"_acf_changed":false},"tags":[],"recipe_categories":[503,528,504,518,530,497,533,496,527,523,511,501,513,520,514,515,531],"topics":[],"class_list":["post-227608","fitness_rezepte","type-fitness_rezepte","status-publish","has-post-thumbnail","hentry","recipe_categories-dejeuner","recipe_categories-difficulte","recipe_categories-diner","recipe_categories-faible-en-sucre","recipe_categories-moyenne","recipe_categories-recettes-musculation","recipe_categories-non","recipe_categories-objectifs","recipe_categories-plus-de-45-min","recipe_categories-preparation","recipe_categories-proprietes","recipe_categories-repas","recipe_categories-recettes-proteinees","recipe_categories-sans-lactose","recipe_categories-recettes-vegan","recipe_categories-recettes-vegetariennes","recipe_categories-video"],"acf":[],"lang":"fr","translations":{"fr":227608,"de":223959,"at":223969,"it":230931,"en":232912},"featuredImageUrl":"https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-300x150.jpg","time":"50 min","featuredImageSrcSet":"https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-300x150.jpg 300w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-1024x511.jpg 1024w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-768x383.jpg 768w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington-1195x599.jpg 1195w, https:\/\/media.foodspring.com\/magazine\/public\/uploads\/2021\/11\/Veganer-Beef-Wellington.jpg 1200w","pll_sync_post":[],"_links":{"self":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/fitness_rezepte\/227608"}],"collection":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/fitness_rezepte"}],"about":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/types\/fitness_rezepte"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/users\/43"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/media\/230779"}],"wp:attachment":[{"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/media?parent=227608"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/tags?post=227608"},{"taxonomy":"recipe_categories","embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/recipe_categories?post=227608"},{"taxonomy":"topics","embeddable":true,"href":"https:\/\/www.foodspring.fr\/magazine\/wp-json\/wp\/v2\/topics?post=227608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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