Walnut and Mushroom Wellington

“A meaty hearty meal without the cruelty. Feast vegan style with all the hallmarks of a traditional Christmas roast meal. Serve this up with generous lashings of gravy, sides of roast vegetables. To make a gluten free version, use GF breadcrumbs and GF puff pastry. The GF pastry is a little more delicate and smaller in size than the original.”  ~ Nadia

SERVES 6   |   45 MINUTES

INGREDIENTS

Mince filling

  • 1 cup walnuts
  • 1/2 cup cashews
  • 1/2 cup breadcrumbs
  • 6 medium mushrooms, approximately 200g
  • 1 tablespoon ‘beef’ style Massel stock powder
  • 1 teaspoon crushed garlic or powder
  • 2 teaspoons liquid smoke (optional)
  • 1 handful fresh parsley
  • 1/4 cup water

Pastry

  • 1 handful baby spinach
  • 1/2 carrot or sweet potato, peeled in strips
  • 2 sheets thawed vegan puff pastry
  • 3 tablespoons maple syrup

 

METHOD

  1. Preheat fan forced oven to 200C.
  2. Process all the mince filling ingredients except for the water in a food processor for about 1 minute until the mixture resembles mince crumbs.
  3. With the processor still running, pour in the water to allow the mince to bind together.
  4. Placing your 2 puff pastry sheets on a lightly floured bench, form 1 large rectangle with the 2 sheets joined together, ensuring they are pressed firmly together.
  5. ​Place the walnut mince in the middle of the pastry and use your hands to form it into a firm log in the centre, leaving some room at the ends.
  6. Layer the spinach and carrot on top of the mince. Press down firmly.
  7. To wrap the pastry, starting with the side closest to you, and carefully roll the puff pastry over the top of the mince to create a long log, tucking in the pastry ends as you go, like wrapping the ends of a present.
  8. Gently transfer the pastry, fold side down, onto an oven tray lined with baking paper. If the pastry comes apart a little, that’s okay, just press the pastry together to cover the gaps.
  9. Using a sharp knife, make large diagonal scores on top of the pastry to help steam escape and for ease when cutting and serving the Wellington.
  10. Taking a pastry brush, paint maple syrup all over the pastry surface. This will create a lovely golden glaze.
  11. Bake in the preheated oven for 30 minutes or until golden brown and crisp.
  12. Serve with roasted vegetables and gravy.
Walnut and Mushroom Wellington

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Guest Blogger Nadia – The Vegan Italian Kitchen

Nadia is a cookbook author, recipe creator, presenter and vegan Italian expert. She has been creating vegan recipes since 2001 and loves to share her passion for recreating Italian classics through her blog The Vegan Italian Kitchen and her recent cookbook Discovering Vegan Italian. See all recipes by Nadia

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