Looking for a meat-free recipe that is sure to impress this Thanksgiving Day? We have it! This Mushroom Wellington is comforting, filling and pairs so well with seasonal vegetables (not to mention it makes for a great table centrepiece). And because it is now a firm favorite in my house, we occasionally make it for lunch with a side salad as a lighter option! Yeah, we eat this a lot!
First time making a wellington? To ensure you achieve a deliciously crisp and flaky wellington, you will want to pat everything dry and leave all cooked ingredients to cool completely before adding the filling to your vegan pastry. Don't sweat it, we will work through it together!
You will need:
- 300g baby spinach
- 3 onions
- 4 portobello mushrooms
- 1 tbsp. Dijon mustard
- 1/2 tsp maple syrup
- Salt and pepper
- 1 heaping tbsp. Sari Foods Non-fortified Nutritional Yeast Flakes
- 1 tsp neutral flavoured oil
- 3 tbsp. olive oil
- Vegan puff pastry
- 1 tbsp. almond milk
- 1 tbsp. chickpea water
- Using a large pan, heat 1/2 tbsp. of olive oil and sauté the onions, season with salt and pepper and cook on a low heat for 15 minutes. Set aside and return pan to the heat, add the spinach and cook until wilted. Set aside to cool completely.
- Return pan to heat (increase heat to medium/high), add remaining olive oil and place the mushrooms in the pan, top side down. Cook for 5 minutes on each side until golden, remove and drain on a paper towel. Transfer onions, spinach and mushrooms to fridge and allow to cool completely.
- Preheat oven to 200 degrees, place a sheet of baking paper onto a baking tray and then place the puff pastry sheet on top. Spread half of the onions over the middle third of the pastry, leaving a 2cm border at the edge of the pastry. Top with half the spinach (make sure to really pat the spinach dry to remove all excess water). Spread the mustard over the mushrooms and sprinkle with the nutritional yeast. Place the mushrooms on top of the spinach and top with the remaining onions and spinach.
- Carefully roll the pastry over the top of the vegetable mixture until you have a log shape. Seal edges by pressing down and roll the wellington over so that the pastry seam is at the bottom.
- To make the vegan egg wash, whisk the remaining ingredients together and lightly coat the wellington with the mixture.
- Cook in the oven for 30 minutes or until golden.
We would love to see your wellington creations, so don't forget to tag #sarifoods on Instagram so we can take a look.
Peace and wholesome holiday goodness from the Sari Foods family!