Vegan Sausage Wellington

Like a regular Wellington but swapped up to make it plant based!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the crepe ingredients, and pour into crepe pan and cook for 2-3 minutes a side on medium heat for each quarter of the mix.

Step 2

Dice and fry the onion in oil for 5 minutes on medium heat. Dice the mushroom and add these in for 5 minutes. Add the rest of the ingredients and stir fry for 2-3 minutes to remove all the moisture, and then allow the whole mix to cool.

Step 3

Cook the vegan sausages in a pan or the oven as per the cooking instructions.

Step 4

Lay the crepes on cling film, and spread your mushroom duxelle on top. Stack the sausages on top. Use the cling film to help you roll it over into a log, and pinch the ends of the cling film and roll it up against the counter to form a tight log. Leave in the fridge to firm up for 15 minutes.

Step 5

Lay the pastry on cling film, brush the edges with vegan egg, and lay your sausage crepe log. Use the cling film to roll this up into a tight log and this can be left in the fridge in the cling film until ready to use.

Step 6

Brush the top with Vegan egg and sprinkle salt flakes, or decorate with excess pastry, and bake for 30 minutes at 200C. Serve up with side dishes of choice!