By Keri Bevan
Vegan Mushroom Wellington
16 steps
Prep:15minCook:55min
Vegan mushroom wellington is a showstopping main course fit for your Thanksgiving or Christmas table. This extraordinary dish boasts a medley of savory mushrooms, hearty sweet potatoes, and aromatic herbs, all wrapped in a flaky golden pastry. And, you can even make it ahead of the big day and store it in the fridge, ready to pop in the oven for the big feast.
Updated at: Thu, 17 Aug 2023 10:00:05 GMT
Nutrition balance score
Great
Glycemic Index
61
Moderate
Glycemic Load
23
High
Nutrition per serving
Calories246.2 kcal (12%)
Total Fat8.4 g (12%)
Carbs38 g (15%)
Sugars11 g (12%)
Protein6.8 g (14%)
Sodium600.5 mg (30%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 teaspoonsmaple syrup
2 teaspoonsdijon mustard
2 tablespoonsolive oil
divided
2sweet potatoes
medium, peeled and cut into 2 cm chunks
1yellow onion
medium, finely diced
3cloves garlic
minced
12 ouncesmixed mushrooms
such as cremini, shiitake and oyster, finely chopped
1 tablespoonsoy sauce
1 tablespoonrosemary
½ tablespoonsage
½ cupbreadcrumbs
salt
to taste
pepper
to taste
1 tablespoonplant based milk
1 teaspoonmaple syrup
Instructions
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
In a bowl, whisk together the maple syrup, Dijon mustard and olive oil. Add the sweet potato cubes to the bowl, and season with salt and pepper. Toss until they are well coated with the sauce.
Step 3
Spread the coated sweet potato cubes on the baking sheet, and cover the pan with tin foil. Roast in the preheated oven for about 35 minutes, or until the sweet potatoes are tender and slightly caramelized. Take the tin foil off of the pan and cook for an additional 5 minutes. Set aside to cool.
Step 4
Heat the remaining tablespoon of olive oil in a large pan over medium heat. Add the onions and sauté until they turn translucent, about 5 minutes. Add the garlic and sauté for an additional minute.
Step 5
Add the chopped mushrooms to the pan and cook until they release their juices and wilt, about 15 minutes. Stir occasionally to prevent sticking.
Step 6
Add the soy sauce, rosemary, sage and garlic to the pan. Cook for another 2-3 minutes, or until the liquid has evaporated.
Step 7
Remove the pan from the heat and stir in half of the breadcrumbs (¼ cup.) Leave to cool in the pan.
Step 8
While the mushroom mixture is cooling, roll out one sheet of puff pastry on a lightly floured surface to form a rectangle. Place it on a parchment-lined baking sheet.
Step 9
Whisk the milk and maple syrup together in a small bowl. This is your vegan egg wash.
Step 10
Sprinkle half of the breadcrumbs over the pastry sheet, leaving a 2 inch border around the edges.
Step 11
Once the filling is cool, spoon the mushroom filling cooled filling down the middle of the pastry, leaving a 2 inch border. Top with the roasted sweet potatoes. Brush the border with the vegan egg wash.
Step 12
Roll out the second sheet of puff pastry on a lightly floured surface to match the size of the first sheet. Place it on top of the mushroom and sweet potato filling. Using your hands, press the pastry around the filling. Remove any excess pastry with a sharp knife and crimp the edges with a fork.
Step 13
Cut a small hole in the top of the pastry and brush with more vegan egg wash. Stick the vegan mushroom wellington in the fridge to chill for 30 minutes.
Step 14
Heat the oven to 400°F (200 ℃). Using a sharp knife, cut a decorative diagonal pattern into the top of the pastry. Brush the top of the Wellington with the vegan egg wash, which will give it a golden color when baked.
Step 15
Bake for 30-35 minutes, or until the pastry is puffed and golden brown. If the wellington starts to brown too much. cover with a tent of tin foil.
Step 16
Remove the wellington from the oven and allow to cool for 15 minutes before slicing.
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