A couple of years ago I posted about a Wellington made from a vegan sausage which we have in the Irish market from a famous (in Ireland) manufacturer called Clonakilty, based in that West-Cork town. This pudding sausage is both vegan and gluten-free.
Recently I have been doing a lot with gluten-free bread dough, which has been quite versatile. The original Wellington used shop-bought pastry, but I thought about using my gluten-free dough instead, and it worked really well!
I used the same recipe as with Cheesy GF Rolls, but left out the cheese for this. On thinking about it, the cheese would have actually been good, but its not a deal breaker. The psyllium husk gives some extra strength to the dough.
For this, rather than making one Wellington with a whole pudding, I made two smaller ones with some extra smoke tofu slices at the base and half the Clonakilty sausage. Plenty of Duxelles in between them!
As before, 200C for 25 - 30 minutes. Enjoy with gravy or a a good relish! A few chips are always a good addition!
