-
30
minPrep Time -
45
minCook Time -
75
minReady in -
6
perYield -
450
calCalories
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:
- Preheat oven to 200C (390F).
- Heat olive oil in a pan, add onion and garlic, and cook until softened.
- Add mushrooms, soy sauce, thyme, and rosemary. Cook until mushrooms are soft.
- Stir in spinach until wilted, then remove from heat. Season with salt and pepper.
- Mix ground flaxseed with water in a small bowl to create flax ‘eggs’. Let it thicken for a few minutes.
- Roll out the puff pastry. Place the mushroom mixture in the middle, then fold over the pastry to encase the filling. Seal the edges.
- Place on a baking sheet, brush with olive oil, and bake for 25-30 minutes, or until golden brown.
- Allow to cool for a few minutes before slicing and serving.
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