Vegan Mushroom Wellington is one of the best ways to level up a roast dinner! It's delicately flavoured with thyme, and only calls for 8 ingredients!
- 250g chestnut mushrooms - sliced
- 250g portabello/portabellini mushrooms - sliced
- 4 cloves garlic - sliced
- 1 white onion - roughly chopped
- 100g brazil nuts - roughly chopped
- 1 cup breadcrumbs
- 1 tbsp thyme - chopped
- 1 pack of puff pastry (320g – shop bought, we use Jus Roll as it's accidentally vegan)
- Preheat the oven to gas mark 5/190c
- In a saucepan heat up a dash of oil and fry the onion until soft
- Add the garlic and mushrooms, then fry until the mushrooms are cooked and release a load of water
- Drain in a sieve to make sure the mix isn't too wet
- Put the mix, along with the thyme, brazil nuts and breadcrumbs into a blender and blitz until roughly mixed - you still want it a bit chunky so it's not too much like mush
- Lay the pastry out and put the filling in a line along the middle, leaving a gap at the edges
- Fold the edges over to seal it up, then brush the pastry with a little (unsweetened) vegan milk, and score the top with a knife
- Bash it in the oven for around 30 minutes, or until the pastry is golden-brown, check it every now and again during this time.
You can switch out the brazil nuts for almonds, cashews or walnuts. We've even made them with a mixture before!
- Category: Dinner
- Method: Pan-fry, Oven-bake
- Cuisine: British
Keywords: Vegan Mushroom Wellington