This is admittedly a bit time-consuming and a little fiddly, but the effort is worth it for that classic Wellington look, with a pink centre, surrounded by mushroom pâté and a crisp, buttery puff pastry casing.

Plant-Based Veggie Wellington

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

6

Cooking Time

85

Ingredients

For the Pastry:

  • 1 x 11 1/4 oz sheet of vegan puff pastry
  • 4 tablespoons aquafaba or unsweetened dairy-free milk, for glazing

For the Pâté:

  • 1 tablespoon dairy-free butter, plus extra for greasing
  • 1 onion, finely diced
  • 9oz chestnut (cremini) mushrooms, finely chopped
  • 1 teaspoon miso paste
  • 1 tablespoon balsamic extract
  • 1 large handful spinach or kale, washed and chopped
  • scant 1 cup walnuts

For the Filling:

  • 1 tablespoon vegetable oil
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon yeast extract
  • 4 1/4 oz shiitake or chestnut (cremini) mushrooms, finely chopped
  • 1 small cooked beetroot, roughly chopped
  • 2 teaspoons dried mixed herbs
  • 1 x 14oz can kidney beans, drained and rinsed
  • 4 1/2 oz (1 cup) cooked rice
  • 1/3 cup porridge oats (oatmeal)
  • 4–6 tablespoons plain (all-purpose) flour
  • sea salt and ground black pepper

Preparation

  1. Make the pâté. Melt the butter in a medium saucepan over medium heat and fry the onion and mushrooms for 5 minutes, until softened. Add the miso paste and vinegar and cook for a further 5 minutes, until everything is dark and sticky.
  2. Stir in the spinach and leave to wilt. Remove from the heat and put in a food processor along with the walnuts. Blitz to a smooth pâté.
  3. Preheat the oven to 425ºF and grease a roasting tray with butter.
  4. Next, make the filling. Heat the oil in a large saucepan over medium heat and fry the onion and garlic for 5 minutes, until softened. Add the balsamic vinegar, yeast extract, and mushrooms, then cook for another 8 minutes until brown and sticky.
  5. Mix with the rest of the ingredients, season, and use a masher to combine everything into a thick, chunky mixture. You can also pulse in a food processor. Next, shape the filling into a large log shape, the length of the short side of the pastry sheet.
  6. Unroll the pastry and spread over a thick layer of the pâté, the width of the log. Place the log on top and cover it with the rest of the pâté. Don’t worry if it looks messy!
  7. Gently pull the puff pastry up and around the log, tucking in the edges of the pastry as you go, so it is completely covered. Seal the two ends together with aquafaba or milk, then turn the wellington over so that the seal is hidden underneath.
  8. Brush the whole log with aquafaba or milk to glaze and use any excess pastry to decorate the top and glaze that too. Bake for 25 minutes until puffed and golden.
  9. Allow to cool slightly before cutting into 2.5cm/1in thick slices to serve.

Notes

This recipe is admittedly time-consuming, but the effort is worth it for that classic Wellington look, with a pink center surrounded by mushroom pâté and a crisp, buttery puff pastry casing.



    Comments

    This site uses Akismet to reduce spam. Learn how your comment data is processed.