Description
A delicious Vegan Mushroom Wellington featuring rich, savory flavors and flaky pastry, perfect for celebrations.
Ingredients
- 500 grams Portobello Mushrooms
- 2 medium Onions (Caramelized)
- 2 tablespoons Olive Oil (For sautéing)
- 150 grams Baby Spinach (Chard is a substitute)
- 1 teaspoon Thyme
- 1 pack Vegan Puff Pastry (Store-bought or homemade)
- 2 tablespoons Dijon Mustard
- 3 tablespoons Aquafaba (Chickpea Water)
- 3 tablespoons Almond or Cashew Milk (Your favorite plant-based milk)
- 1 tablespoon Neutral Oil
- 1 tablespoon Maple Syrup or Brown Rice Syrup (For sweetness)
- Salt (To taste)
- Pepper (To taste)
Instructions
- Preheat the oven to 200°C (about 400°F).
- In a pan, heat olive oil and sauté chopped Portobello mushrooms and caramelized onions for about 5-7 minutes until tender.
- Add baby spinach and thyme to the pan and cook until the spinach wilts. Season with salt and pepper, then let it cool.
- Roll out the puff pastry on a floured surface and spread Dijon mustard on the pastry.
- Once the mushroom mixture cools, place it onto the mustard-coated pastry.
- Fold the pastry over the filling, sealing the edges, and brush the top with aquafaba and milk mixture.
- Place the Wellington on a baking tray and bake for 25-30 minutes or until golden brown.
- Let it cool for a few minutes, then slice and serve.
Notes
Best served warm with roasted vegetables or a fresh salad. Drizzle with balsamic glaze or serve with vegan gravy for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan