Modern Vegan Beef Wellington

Modern Vegan Beef Wellington

From the Chef
  • “To Plate 1. Place a 3 oz. portion of whipped potato and celery root purée in center of plate. 2. Use the back of a spoon to move the puree until it is in the shape of a circle. 3. Place your seared piece of seitan steak in middle of puree. 4. Angle cooked carrots, beans and pearl onions on each side of steak on top of the puree to make a slightly slanted line when looking at the plate from front to back. 5. Place a small quenelle of mushroom duexelles on top of the seitan. 6. Drizzle sauce in a circular motion around the whole plate. 7. Garnish with phyllo crisp and pea shoots.”

Yield: 1 log, 6-8 portions

  • 6 oz. cremini mushrooms (weight before roasting), dry roasted
  • 10 oz. beets, shredded
  • 2 oz. shallot, roughly chopped
  • 3 oz. garlic, chopped with stems removed
  • 6 oz. tamari
  • 3 oz. red wine
  • ¼ oz. dried oregano
  • ¼ oz. dried thyme
  • ¼ oz. salt
  • ¼ oz. pepper
  • 1 oz. sugar
  • 14 oz. by weight vital wheat gluten
  • (use additional until liquid is no longer present)
  • 1 ½ cups vegetable stock
Braising Liquid


  • 1 quart vegetable stock
  • 1 quart water
  • 2 each shallots
  • 10 cloves garlic
  • 5 sprigs thyme with stem
  • 5 sprigs oregano with stem
Mushroom Stock

Yield: 1 quart

  • 4 oz. cremini mushrooms, medium dice
  • 4 oz. Portobello mushrooms, medium dice
  • 2 oz. dried shiitakes
  • 4 oz. white onion, small dice
  • 2 oz. shallots, small dice
  • 1 oz. garlic, small dice
  • 2 oz. white wine
  • 1 ½ quart vegetable stock
Roasted Mushroom Espagnole

Yield: 1 pint

  • 3 oz. Portobello mushrooms, medium dice
  • 4 oz. cremini mushrooms, medium dice
  • 4 oz. leeks, greens removed, medium dice
  • 4 oz. yellow onion, medium dice
  • 2 oz. carrot, medium diced
  • 2 oz. celery, medium dice
  • 1 oz. garlic
  • 1 quart reserved mushroom stock
  • ½ oz. fresh thyme and parsley
  • 1 oz. tomato paste
  • ½ tbsp. agar powder
  • 2 oz. water
Sous Vide Carrots with Thyme
  • 1 lb. baby carrots, peeled
  • 2 oz. thyme
  • 1 oz. olive oil
Blanched Green Beans

1 lb. haricot vert

Candied Pearl Onions
  • 12 oz. pearl onions, skins removed
  • 2 oz. apple cider vinegar
  • 2 oz. sugar
  • ½ oz. cracked black pepper
  • ½ oz. thyme (picked from stem)
  • Salt to taste
Phyllo Crisp
  • 12 oz. cremini mushrooms
  • 1 oz. olive oil
  • 2 oz. garlic, finely minced
  • 2 oz. shallots, finely diced
  • 1/2 oz. thyme, picked from stem and minced
  • 1 oz. parsley, minced

Seitan Steak & Braising Liquid

1. Clean and quarter mushrooms. Peel beets and shred.

2. In a food processor fitted with the s-blade, combine mushrooms, beets, shallot, garlic, tamari, red wine, herbs and seasonings.Process until well combined.

3. Transfer this mix to a large bowl and add the stock.

4. Slowly add vital wheat gluten until the mix holds together firmly and feels like well-kneaded dough. This may take 5-10 minutes. Add more if considerable wet spots exist.

5. Shape mix into a large log and wrap in aluminum foil sprayed pan spray.

6. Bake for 30 minutes at 350°F.

7. Prepare braising liquid: add ingredients to a pot and bring to a simmer.

8. Remove seitan log from oven and unwrap.

9. Place the log into simmering broth and boil for 45 minutes.

10. Remove from broth and cool for 4 hours or overnight before cutting into filets

Mushroom Stock

1. Dice mushrooms and set aside.

2. In medium-sized pot, heat oil until warm. Sweat the onion, shallot and garlic.

3. Once sweated, add mushrooms and cook until liquid is completely drawn. Add wine to deglaze.

4. Add stock and simmer until liquid is reduced by a third.

5. Remove from stove and reserve for espagnole sauce

Roasted Mushroom Espagnole

1. Roast mushrooms, leeks, onion, carrot, celery and garlic on a sheet tray at 350°F for 25 minutes. The vegetables should be nice and dark.

2. Add vegetables to medium-sized pan with reserved mushroom stock, thyme, parsley and tomato paste and let simmer for 30 minutes or until the sauce thickens.

3. Strain off the vegetables and add liquid to a separate pot.

4. Whisk together the water and agar. Add to liquid in the pot.

5. Bring to a boil for 2 minutes to activate agar.

6. Once boiled, season to taste and keep liquid hot until service.

Sous Vide Carrots with Thyme

1. Place your circulator into a water bath and set to 185°F.

2. Cryovac seal a bag with carrots, thyme and olive oil according to the machine’s procedure.

3. Let carrots circulate for 2 hours at 185°F.

4. Once done, plunge into ice bath and reserve for plating.

Blanched Green Beans

1. Bring water to boil and season with salt.

2. Blanch green beans for 2 minutes. Remove from heat and plunge into ice bath.

3. Remove from ice water and dry on a paper towel.

4. Before putting the finished dish together, warm green beans in a small amount of olive oil and season with sa

Whipped Potato and Celery Root Purée

1. Place potatoes and celery root into pot of water to cover.
2. Boil uncovered 15-20 minutes, or until the potato is fully cooked and smashable with a fork.
3. Strain water and place all ingredients into high-speed blender.
4. Begin to blend on low. Slowly increase speed to high to aerate potato mixture.
5. Season with salt and white pepper.
6. When finished, the purée should ribbon when picked up with a spoon and should hold its structure when plated.ith sa

Phyllo Crisp

1. Slack out phyllo dough according to the package.

2. Lie out a sheet and brush with vegan butter. Lay another sheet
on top and continue with all three sheets.

3. Bake in a 350°F oven for 6 minutes or until crisp.

4. Once crisp, remove from oven and break into organic pieces
that are around ½-inch in size.

Mushroom Duxelles

1. Process cremini mushrooms in food processor fitted with an s-blade attachment.

2. Heat a non-stick pan with oil. Add garlic and shallot and cook until translucent. And processed mushrooms.

3. Cook until liquid has fully evaporated.

4. Add thyme and parsley. Season with salt and pepper.

Phyllo Crisp

1. Process cremini mushrooms in food processor fitted with an s-blade attachment.

2. Heat a non-stick pan with oil. Add garlic and shallot and cook until translucent. And processed mushrooms.

3. Cook until liquid has fully evaporated.

4. Add thyme and parsley. Season with salt and pepper.

Reprinted with permission from the American Culinary Federation: Credit: Matt Martin – Executive Chef, Fern Charlotte, North Carolina
Sizzle, Winter 2017

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

  • 1 stick butter
  • 6-8 T. flour
  • 2 cups heavy cream
  • 6 cups tomato sauce, divided
  • ¼ cup grated Parmigiano-Reggiano cheese
  • ¼ cup grated Romano cheese
  • 1 red pepper
  • 1 yellow pepper
  • 1 seeded zucchini
  • 1 seeded summer squash
  • ½ white onion
  • ½ red onion
  • Olive oil, to coat vegetables
  • Salt and pepper, to taste
  • 1 small bag cleaned spinach
  • 1½ boxes lasagna sheets
  • 1 lb. shredded mozzarella

1) To make bechamel: Melt butter in small saucepan over low heat. Add flour; cook for 5 minutes, stirring constantly. Whisk in cream slowly, until mixture thickens. Strain into large bowl; cool. Mix cooled bechamel with 5 cups tomato sauce, Parmigiano-Reggiano cheese and Romano cheese.

2) Medium-dice red pepper, yellow pepper, zucchini, summer squash, white onion and red onion; toss with olive oil and salt and pepper. Roast at 350ºF for 20 minutes until tender. Add spinach. Cool vegetables.

3) Cook lasagna sheets in large pot of boiling salted water for 8-10 minutes, or until al dente. Strain; rinse under cold water. Pat dry with kitchen towel; drizzle with olive oil.

4) In greased 9×13-inch baking dish, layer lasagna as follows: tomato mixture, lasagna sheets, vegetables, mozzarella, tomato mixture. Repeat at least four times until reach top of baking pan. Add remaining cup tomato sauce; top with mozzarella.

5) Cover with aluminum foil; bake at 350ºF for 50 minutes. Remove foil; continue baking for 20 minutes, untilcrust is golden. Remove from oven; rest about 20 minutes before slicing.


6-8 servings

Reprinted with permission from American Culinary Federation: Credit: Antico Forno, Boston
The National Culinary Review, January 2016

Chocolate Zucchini Cupcakes

Chocolate Zucchini Cupcakes

  • 1 cup zucchini, grated
  • 1 cup applesauce, unsweetened
  • 1 teaspoon vanilla extract
  • ½ cup agave nectar, divided
  • ¼ cup brown sugar
  • 1 cup whole wheat flour
  • ½ cup all purpose, unbleached flour
  • ¼ cup flaxseed, ground
  • ½ teaspoon baking powder, low sodium
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon, divided
  • ½ teaspoon ginger, ground
  • ¼ teaspoon cloves, ground
  • ¼ teaspoon nutmeg, grated
  • ½ cup cocoa, unsweetened

1. Preheat oven to 350°F and line muffin cups with paper liners.

2. Put grated zucchini in paper towels and squeeze out as much water as possible. Set aside.

3. In large mixing bowl, add applesauce, vanilla extract, ¼ cup agave and mix thoroughly.

4. Add flours, baking soda, baking powder, flaxseeds, 1 teaspoon cinnamon and other spices, and mix well. Add cocoa and mix thoroughly.

5. Add zucchini mixture and stir thoroughly.

6. Fill paper liners with chocolate zucchini batter to ¾ full. Bake for approximately 20 minutes or until a toothpick comes out clean from the center of cupcake.

7. Mix ¼ cup agave with ½ teaspoon cinnamon in small bowl. Before serving, drizzle agave mixture over cupcakes as icing and enjoy!


5 servings

Reprinted with permission from the American Culinary Federation with credit to: Stacey Antine, MS, RD, and HealthBarn USA
Chef & Child Ingredient of the Month, May 2014

Cinnamon Crusted Salmon with Sun-Dried Tomato Risotto & Carrots

Cinnamon Crusted Salmon with Sun-Dried Tomato Risotto & Carrots

A word from Chef Walls:

“Served in a bowl of sun-dried tomato risotto topped with McCormick Culinary Dill Weed-seasoned carrots, Chef Douglas Wall’s Cinnamon Crusted Salmon seafood entrée will have diners swimming through your doors, just in time for the busy holiday season. Treat their taste buds to these seasoned filets, spiced with McCormick Culinary Zesty Pepper, Ground Cinnamon, Black Ground, and Cayenne Pepper.”


Cinnamon Crusted Salmon

  • 4 ounces Salmon, filets
  • ½ cup McCormick Culinary Zesty Pepper Seasoning Blend
  • ½ cup McCormick Culinary Cinnamon, Ground
  • 1 teaspoon Kosher salt
  • ¼ cup McCormick Culinary Pepper, Black Ground
  • ½ cup McCormick Culinary Cayenne Pepper
  • Sun-Dried Tomato Risotto
  • 1-ounce Sun-dried tomatoes
  • 1 cup Water
  • 2 cups Chicken broth
  • ½ cup Heavy cream
  • ½ cup Shallots, minced
  • 1 each Garlic clove, minced
  • 3 tablespoons Unsalted butter
  • 1 cup Arborio rice
  • ¼ cup Parmesan, freshly grated
  • Heirloom Carrots
  • 4 cups Heirloom carrots
  • 1 tablespoon McCormick Culinary Dill Weed
  • 1 tablespoon Canola oil
    *For a yield of 24 servings multiplies all ingredients by 6.

For the Cinnamon Crusted Salmon:

1. Season salmon filets with seasoning. Melt butter in sauté pan, sear salmon and cook to medium rare-medium.
For the Carrots:

1. Slice carrots in half, toss in oil and dill, roast in oven at 350 degrees for 10 minutes.

or the Sun-Dried Tomato Risotto:

1. In a small saucepan simmer the tomatoes in the water for 1 minute then drain and chop.

2. In a saucepan melt the unsalted butter and add shallots and garlic. Sauté until translucent. Add the rice, stirring until each grain is coated with butter, and mix in the tomatoes. Add chicken stock (½ cup) and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Until the rice is tender, continue adding the liquid, ½ cup at a time, stirring constantly and letting each portion be absorbed before adding the next. Add cream, parmesan and salt and pepper to taste.

For Serving:

1. In a bowl place the sun-dried tomato risotto and top with heirloom carrots and cinnamon crusted salmon.


4 Servings

Reprinted with permission from American Culinary Federation with Credit to: Douglas Walls, Catering and Private Chef in Black Mountain, NC

Thai Salad Rolls with Peanut Dipping Sauce

Thai Salad Rolls with Peanut Dipping Sauce

  • 1/3 cup peanut butter
  • 1/3 cup coconut milk
  • 2 T. lime juice
  • 2 T. soy sauce
  • 1 T. garlic chili sauce, such as Sriracha or sambal oelek
  • 2 t. fish sauce
  • 2 t. honey
  • 1 red onion, thinly sliced
  • 4 oz. rice vermicelli noodles
  • 12 rice paper wraps
  • 12 large fresh mint leaves
  • 2 cups shredded leafy green lettuce
  • 1 cup shredded carrot
  • ½ English cucumber, cut in matchsticks
  • 1 mango, peeled, cut in matchsticks

1. Whisk peanut butter with coconut milk, lime juice, soy sauce, chili sauce, sugar and fish sauce until well-combined. Set aside.
2. Place onion slices in bowl; top with ice-cold water. Let stand at least 30 minutes; drain well. Place noodles in bowl; top with boiling water. Let stand 5 minutes, or until softened; drain well. Soak 1 rice paper wrap in hot tap water 10 seconds, or until pliable; carefully transfer to slightly damp kitchen towel.
3. Arrange 1 mint leaf just below center of each wrap, leaving space on sides. Top with lettuce, noodles, carrot, red onion, cucumber and mango. Firmly fold bottom half of wrap over filling; fold in sides, roll up to completely enclose filling. Repeat with remaining ingredients. Store, tightly covered with plastic wrap, up to 2 hours, until ready to serve.
4. To serve: Cut each roll in half on angle; serve with peanut dipping sauce.


4 servings

Reprinted with permission from the American Culinary Federation. Credit: Recipe courtesy of the National Onion Association
The National Culinary Review, May 2016

Mixed Vegetable Salad with Pasta and Chicken

Mixed Vegetable Salad with Pasta and Chicken

Master Chef hint:

Master Chef hint: “Make sure your cuts are uniform”

  • Chicken Breast, Raw 6 oz.
  • Chicken Stock 8 oz.
  • Carrots, Washed and Cut 3 oz.
  • Cherry Tomatoes 4 ea.
  • Rotini Pasta, Raw 3 oz.
  • Broccoli, Washed and Cut 3 oz.
  • Green Beans, Washed and Cut 3 oz.
  • Black Olives 1 oz.
  • Italian Dressing, Bottled 3-4 oz

1. Put chicken stock into a saucepan. Bring stock to a boil on one eye, add chicken breast. When stock begins to boil, move the pot to a cooler electric eye and/or a different stovetop. Cook until done. Place on your tray to cool. Cut into thin slices. (Electric range tops hold a set temperature evenly.)
2. Cut carrots into even slices and cook in a steamer until al dente, about 5 min. or until done. Shock in cold water then place in a pile on your group’s tray. (Steamer cooks quickly and retains nutrients very well.)
3. Prep and blanch tomatoes in boiling water to remove skins; shock in cold water. slice in half. (Induction cooktop heats liquid and other items quickly in special pans.)
4. Cook rotini pasta in boiling salted water until al dente. Shock in cold water until cool and place on your tray. toss with a little olive or vegetable oil. (Have additional water heating on electric stove.)
5. Cook broccoli until tender crisp. Turn off trunnion kettle and skim out broccoli; shock in cold water, drain, and place on your tray. (Trunnion kettle heats liquid very quickly.)
6. Bring water to a boil in aluminum pans; simmer green beans until tender rips. Shock in cold water, drain, and place on tray. (Gas range allows for infinite heat settings.)
7. Mix all salad ingredients together. Add dressing and toss. Marinate for 30 min. if possible.


4 portions at 5 oz. each

Reprinted with permission from the American Culinary Federation, credit: Submitted by Kriss D. Scott
Credit: HRI 106 From the Chef Kriss D. Scott

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