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Vegan Mushroom Wellington
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Vegan Mushroom Wellington

5 from 1 vote
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Suitable For 6m+
Makes 2 medium or 1 large wellington

Ingredients

The Wellington

  • 2 tbsp olive oil
  • 1 small onion (diced)
  • 2 small carrots (peeled and diced)
  • 250 g mushrooms (diced)
  • 4 cloves garlic (minced/crushed; can sub with 2 tsp dried)
  • 1/2 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp ground sage
  • 1 x 400g can of brown lentils (drained, lightly mashed, leave some texture)
  • 2 tbsp ground flaxseed (mixed with 2 Tbsp of water)
  • 1.5 tbsp soy sauce (omit for under 12 months)
  • 2 tbsp tomato paste
  • 1.5 tbsp Worcestershire sauce (check it’s vegan; omit under 12 months)
  • 115 g raw walnuts (blend to a meal/powder to remove chunks. Can sub with pumpkin seeds)
  • 85 g breadcrumbs (or oat flour)
  • salt and pepper (few cracks optional, salt for 12+ months)

The pastry

  • 2 sheets puff pastry
  • 1 tbsp soy milk (to brush)

Instructions 

  • Add all the mushroom mix ingredients (except the herbs) to a pan and cook over medium heat for 10 minutes until soft, stirring occasionally (if serving to babies under 12 months, blitz the veggies in a food processor to create a fine mince).
  • Then add all of the remaining ingredients and cook a further 3-5 minutes until it is thick and no remaining liquid is in the dish (it should be able to form and hold it’s shape).
  • Allow the mix to cool to room temperature before adding to the pastry. Once cool, preheat the over to 200c/390f.
  • Defrost the pastry by placing it on the bench for 5 minutes to soften, then add the filling to one edge and fold the other edge over the Wellington, gently tucking it underneath to seal.
  • Gently score the top of the Wellington however you like, adding optional decoration - repeat for one more Wellington if making medium sized ones, or if you are making a large wellington place the extra puff pastry over the top and seal.
  • Brush with soy milk, then cook in the oven for 40-45 minutes until the pastry is golden (if the decorations start to cook too fast compared to the rest of the pastry, just cover those with foil).
  • Allow to cool for 5 minutes before slicing. Enjoy!

Storage

Store leftovers in the fridge for 3 days or freeze for 2 months.

Notes

Store leftovers in the fridge for 3 days or freeze for 2 months.
If serving this recipe to babies under 12 months, make sure to finely dice the veggies in a food processor (along with the nuts) to make sure there are no choking hazards.