Vegan Mushroom Wellington
This easy Vegan Mushroom Wellington is made of meaty mushroom chunks, toasted nuts and a rich ale gravy all wrapped up nicely in a crisp puff pastry. A perfect Christmas main for the whole family.
Servings: 6 people
Calories: 570kcal
Ingredients
- 2 medium onions diced
- 3 cloves garlic crushed
- 200 ml dark ale
- 500 g chestnut mushrooms roughly chopped
- 1 tbsp smoked paprika
- 1 tbsp yeast extract
- 100 g roughly chopped nuts walnuts, almonds etc
- 450 g puff pastry sheet
Instructions
- Preheat oven to 200°C.
- In a saucepan with a dash of oil, fry the onions and garlic for 15 minutes or until onions have turned a rich brown colour.
- Add the mushrooms and cook a further 10-15 minutes.
- Pour in the ale, yeast extract, smoked paprika and salt and pepper.
- Leave to reduce on medium heat for 20 minutes until a creamy consistency is reached (no longer watery).
- Chill in the fridge for 30 minutes.
- Lay out a sheet of puff pastry and scoop the cold filling onto one side, leaving some space at the edges.
- Fold over the other half of the pastry and seal the edges by gently pinching down.
- Tuck the sealed edges underneath the wellington.
- Brush with plant milk.
- Score the top with a crisscross pattern.
- Bake 20-25 minutes.
- Leave to rest for 15 minutes before serving.
Notes
- Any nuts can be used in this recipe – I used almonds and walnuts
- Nuts can be omitted and replaced with another protein option such as lentils or tofu chunks
- Chestnut mushrooms can be replaced with other similar mushrooms such as button mushrooms or portobello chopped roughly
- If you don’t drink alcohol, the ale can be replaced with vegetable stock
- Other additions to the wellington include, lentils, chestnut puree and tofu