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Simple Wellington [Vegan]
This vegan mushroom and nut wellington is so easy to make, all the ingredients are really affordable and long-lasting, and it tastes delicious.
Ingredients You Need for Simple Wellington [Vegan]
How to Prepare Simple Wellington [Vegan]
- Add your portobello mushrooms in a pan with 1tbsp olive oil or 4 sprays of fry light oil on medium/ heat for approximately 5minutes, or until cooked. I used chestnut portobello mushrooms, but you can use the white ones too- it doesn’t really matter. Once cooked, remove the mushrooms from the pan and set aside. At this point, pre-heat your oven to 200 (celsius).
- In the same pan, add your chopped onion, leek, garlic, small mushrooms, and half of the chopped herbs (rosemary and thyme). Add 4 more sprays of oil, or 2 additional tbsp of olive oil in the pan and stir around until the onion and leek have softened and browned. Then, add the pecans, walnuts, spinach, the rest of the herbs, and 1 tbsp of wholegrain mustard into the pan until the spinach wilts. Take the pan off the heat and let it sit until you roll out the puff pastry.
- Sprinkle some white flour over a clean, dry surface and roll out your pre-bought puff pastry block with a rolling pin. I measured the width of 2 (and a bit) portobello mushrooms for the width to make sure the pastry would fold over evenly. As for the length, I measured it according to 3 or 4 portobello mushrooms depending on how thinly you wanted to roll the pastry out to.
- Once the puff pastry is rolled out, brush it with 2 tbsp of dijon mustard, or you could just brush it with tomato puree or olive oil, but I love the touch of dijon (the wellington doesn’t come out tasting spice at all, so don’t worry about that!). Then, pour your pan mixture onto HALF of the pastry horizontally and place the 4 pre-cooked portobello mushrooms evenly on top of the nut mixture.
- Fold the other half of the pastry on top of the portobello mushrooms so you have a log style shape and seal the edges with a fork. I used a combination of soya milk and oil spray to glaze the top of the pastry before putting it in the oven, firstly I brushed the top of the pastry with 3 tbsp of soya milk and then I sprayed it with oil.
- Finally, line your baking tray with some parchment paper, carefully transfer your wellington on the tray and bake for approximately 30 minutes.
- Set your wellington aside to cool for 10 minutes and then cut it into portions to serve with some roasted vegetables and potatoes, stuffing, gravy, and whatever else you want!
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