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Description
A delicious vegan version of the classic Mushroom Wellington, perfect for special occasions or holiday meals.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 500g mixed mushrooms, finely chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 100g spinach
- 100g walnuts, finely chopped
- 1 sheet puff pastry (vegan)
- 2 tbsp plant-based milk
Instructions
- Preheat oven to 200°C (400°F).
- Heat oil in a pan and sauté onion until soft.
- Add garlic and mushrooms, cook until liquid evaporates.
- Stir in herbs, salt, and pepper.
- Add spinach and walnuts, cook until spinach wilts.
- Roll out pastry on baking paper.
- Spread filling in the center, leaving edges clear.
- Fold pastry over filling, seal edges.
- Brush with plant-based milk.
- Bake for 25-30 minutes until golden brown.
Notes
- Let cool for 10 minutes before slicing.
- Can be made ahead and reheated.
- Serve with gravy or cranberry sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg