• 30
    min
    Prep Time
  • 45
    min
    Cook Time
  • 75
    min
    Ready in
  • 6
    per
    Yield
  • 450
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Vegan
  • Allergens:Gluten,Soy,Nuts
  • Seasons:Christmas
  • Cuisines:British
  • Courses:Main Course

Recipe Description

This Vegan Mushroom Wellington is packed with rich, savory mushrooms, wrapped in a flaky, golden puff pastry. It’s the perfect centerpiece for a festive table.

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 500g mushrooms, chopped
  • 1 tbsp soy sauce
  • 200g spinach
  • 1 tsp thyme
  • 1 tsp rosemary
  • Salt and pepper, to taste
  • 100g walnuts, chopped
  • 2 tbsp flaxseed, ground
  • 6 tbsp water
  • 320g vegan puff pastry

Steps:

  1. Preheat oven to 200C (390F).
  2. Heat olive oil in a pan, add onion and garlic, and cook until softened.
  3. Add mushrooms, soy sauce, thyme, and rosemary. Cook until mushrooms are soft.
  4. Stir in spinach until wilted, then remove from heat. Season with salt and pepper.
  5. Mix ground flaxseed with water in a small bowl to create flax ‘eggs’. Let it thicken for a few minutes.
  7. Roll out the puff pastry. Place the mushroom mixture in the middle, then fold over the pastry to encase the filling. Seal the edges.
  8. Place on a baking sheet, brush with olive oil, and bake for 25-30 minutes, or until golden brown.
  9. Allow to cool for a few minutes before slicing and serving.

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