Vegan Mushroom Wellington
Ingredients
The Wellington
- 2 Tbsp of olive oil
- 1 small onion (diced)
- 2 small carrots ( peeled and diced)
- 250g of mushrooms (diced)
- 4 garlic cloves (minced/crushed; can sub with 2 tsp dried)
- 1/2 tsp of dried rosemary
- 1 tsp of dried thyme
- 1 tsp of ground sage
- 1 x 400g can of lentils, drained (mashed, but leave some texture)
- 2 Tbsp of ground flaxseed/meal mixed with 2 Tbsp of water
- 1.5 Tbsp tamari or low salt soy sauce (omit for under 12 months)
- 2 Tbsp of tomato paste
- 1.5 Tbsp of Worcestershire sauce (check it’s vegan; omit under 12 months)
- 3/4 cup/ 115g of raw walnuts (blend to a meal/powder to remove chunks)
- 1/2 cup/55g of breadcrumbs or oat flour
- A few cracks of black pepper
The pastry
- 2 sheets of puff pastry
- 1 Tbsp of 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.
- 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 40-45mins until the pastry is golden.
Notes
Store leftovers in the fridge for 3 days or freeze for 2 months.