Looking for a meat-free recipe that’s sure to impress this Thanksgiving Day? Your search is over. This Mushroom Wellington is comforting, filling, and pairs well with seasonal vegetables (not to mention it makes for a great table centerpiece!). 

A Quick Tip for Wellington Newbies

First time making a wellington? The trick to getting that signature crispy, flaky texture is to pat everything dry and leave all cooked ingredients to cool completely before adding the filling to your vegan pastry. Just that simple step will have your friends and family wondering if you’ve been studying secretly with a pastry chef!

Ingredients:

• 2⅓ cups baby spinach
• 3 onions
• 4 portobello mushrooms
• 1 Tbsp Dijon mustard
• ½ tsp maple syrup
• Salt and pepper
• 1 heaping Tbsp Sari Foods Non-Fortified Nutritional Yeast Flakes
• 1 tsp neutral flavored oil
• 3 Tbsp olive oil
• Vegan puff pastry
• 1 Tbsp almond milk
• 1 Tbsp chickpea water

Directions:

1. Using a large pan, heat ½ Tbsp of olive oil and sauté the onions, season with salt and pepper, and cook on a low heat for 15 minutes. 
2. Set aside and return pan to the heat, add spinach and cook until wilted. Set aside to cool completely.
3. 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 five minutes on each side until golden, then remove and drain on a paper towel. Transfer onions, spinach, and mushrooms to the fridge, and allow to cool completely.
4. Preheat oven to 390 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 border of just over a half inch 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 nutritional yeast. Place the mushrooms on top of the spinach, and top with the remaining onions and spinach.
5. 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.
6. To make the vegan egg wash, whisk the remaining ingredients together and lightly coat the wellington with the mixture.
7. 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 share in the fun!

Peace and wholesome holiday goodness from the Sari Foods family!