Description
A show-stopping vegan centerpiece made with caramelized mushrooms and wrapped in golden puff pastry, perfect for weeknight dinners or holiday meals.
Ingredients
- 1.5–2 pounds mixed mushrooms (cremini, shiitake, portobello), finely chopped
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tsp fresh thyme
- 1 tbsp soy sauce or tamari
- 1–2 tbsp balsamic vinegar
- 1 cup cooked green or brown lentils or 3/4 cup seasoned breadcrumbs
- 1 sheet (17.3 oz) vegan puff pastry
- Aquafaba or vegan milk for brushing
Instructions
- In a large skillet, sauté the chopped mushrooms, onion, garlic, thyme, soy sauce, and balsamic vinegar over medium-high heat until all liquid has evaporated, about 10–15 minutes.
- Stir in the lentils or breadcrumbs to bind the mixture, and cool completely.
- Roll out the puff pastry, place the filling in a log shape, and brush the edges with aquafaba.
- Seal and trim the pastry, then chill for 20–30 minutes.
- Preheat the oven to 400°F (200°C), then bake the Wellington on a parchment-lined sheet for 30–40 minutes until golden.
- Let rest for 10 minutes before slicing and serving.
Notes
Chilling the filling helps to prevent sogginess and makes wrapping easier. Use a heavy skillet for better browning and moisture evaporation.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan