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Vegan Mushroom Wellington

Description

A show-stopping vegan main course featuring a savory mushroom and lentil filling encased in flaky puff pastry.

Cuisine: British
Servings: 4

Ingredients

  • 1 package (17.3 ounces) puff pastry, thawed
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 16 ounces (450 g) mixed mushrooms (e.g., cremini, shiitake, oyster), chopped
  • 3 cloves garlic, minced
  • 1/2 cup (100 g) cooked lentils
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped fresh thyme
  • Salt and pepper to taste
  • 1 tablespoon Dijon mustard
  • 1 egg replacer, whisked with 1 tablespoon water (for egg wash)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
  3. Add mushrooms and garlic; cook until mushrooms are tender and have released their liquid.
  4. Stir in lentils, walnuts, thyme, salt, and pepper. Cook for 5 minutes more.
  5. Remove from heat and stir in Dijon mustard. Let cool completely.
  6. On a lightly floured surface, roll out puff pastry into a large rectangle.
  7. Spread mushroom filling evenly over pastry, leaving a 1-inch border.
  8. Roll up pastry tightly, starting from a long edge. Pinch edges to seal.
  9. Place seam-side down on a baking sheet lined with parchment paper. Brush with egg wash.
  10. Bake for 30-35 minutes, or until pastry is golden brown and cooked through.

Suggested Drinks

English Sparkling Wine: The crisp acidity and bubbles of English sparkling wine cut through the richness of the pastry and complement the savory mushroom filling.

Pinot Noir: The light body and earthy notes of Pinot Noir pair well with the mushrooms and the savory filling.

Non-Alcoholic Option

Cranberry Ginger Ale: The tart cranberry and spicy ginger flavors provide a refreshing contrast to the richness of the Wellington.