This vegan mushroom Wellington recipe is the perfect meatless roast that will definitely impress non-vegans too!
Ingredients
750 gm
White mushrooms
1 tbsp
Olive Oil, Extra Virgin
1 large
Yellow onion
(peeled and chopped)
1 dash
Salt and pepper
(to taste)
1 tbsp
Olive Oil, Extra Virgin
4 clove(s)
Garlic
2/3 cup
Baby spinach
1/3 cup
Green lentils, canned
(drained and patted dry)
1/3 cup
Brown rice, long-grain, cooked
3/4 cup
Walnuts
(chopped or pecans)
2 tbsp
Yellow mustard
4 sprig
Thyme, fresh
(remove the leaves from the stems and roughly chop)
1/2 cup
Parmesan cheese, vegan
(or other dairy-free cheese)
3 tbsp
Oats, instant, dry
(or ground flaxseed to bind excess moisture)
1 sheet
Puff pastry, ready-to-bake
(vegan)
3 tbsp
Almond milk, unsweetened
(soy and oat milk work as well; for the "egg" wash)
1 dash
Turmeric, ground
(optional for the color; for the "egg" wash)
Instructions
Prepare the Filling:
Finely chop the mushrooms (Optionally, reserve 3-4 large mushrooms to place in the center).
Heat oil in a large frying pan. Add the onions and sauté until translucent, about 3 minutes. Add the mushrooms, season with salt and pepper, and fry until golden browned, about 5 minutes. Transfer onto paper towels to drain.
Place the pan back on the heat with the rest of the oil. Sauté the garlic for a few seconds, then add the spinach and cook for 2-3 minutes until wilted. Transfer to a colander to drain and squeeze thoroughly (or simply thaw frozen spinach, and squeeze).
To a bowl, add cooked lentils, rice, fried mushrooms and onions, sauteed garlic and spinach, chopped walnuts, mustard, fresh thyme, dairy-free cheese, and oats (as needed to absorb the moisture and dry out the filling). Stir to combine, and adjust seasonings to taste. Wrap the mixture tightly in foil and refrigerate to cool completely.
Assemble the Loaf:
Preheat the oven to 390°F (200°C).
Put the puff pastry sheet on a baking tray lined with parchment paper. Place the filling in the middle of the pastry and unwrap. Press the large mushrooms (you've set aside) into the filling (optional).
Carefully fold the sides of the pastry over the filling to create a well-packed loaf. Press the ends together to seal, then roll over the loaf so that the seams are on the bottom.
Gently cut little slits on the top using a sharp knife (but do not cut all the way through).
Mix together the plant-based milk with turmeric to create an "egg" wash and brush over the loaf.
Bake the Wellington for approx. 20-25 minutes, until golden, puffed, and flaky.
Serve immediately with a creamy mushroom sauce or vegan gravy over mashed potatoes or with bread dumplings on the side. Enjoy!
Notes:
Time-Saving Tip:
The filling can be prepared ahead of time, or the night before, and refrigerated until ready to stuff the pastry.
