Name: Vegan Mushroom Wellington Recipe 2
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2 Wellington logs
Cuisine: British
Ingredients: 2 sheets of vegan puff pastry; 1 pound mixed mushrooms (cremini, shiitake, portobello), finely chopped; 2 tbsp olive oil; 1 onion, finely chopped; 3 cloves of garlic, minced; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper, to taste; 1 cup fresh spinach; 1/2 cup breadcrumbs; 1/4 cup chopped walnuts; 1/4 cup vegetable broth; 1 tbsp soy sauce; 1 tbsp balsamic vinegar; 1 tbsp maple syrup; Vegan butter, for brushing

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing until soft and translucent, about 5 minutes.
Add the mixed mushrooms, dried thyme, dried rosemary, salt, and pepper. Cook until the mushrooms release their liquid and it evaporates, around 10-12 minutes.
Stir in the fresh spinach until wilted, then add the breadcrumbs and chopped walnuts, stirring to combine.
Pour in the vegetable broth, soy sauce, balsamic vinegar, and maple syrup. Cook for an additional 5 minutes. Remove from heat and let the mixture cool slightly.
On a lightly floured surface, lay out one sheet of puff pastry. Spoon the mushroom mixture down the center, leaving space at the edges. Fold the sides over the filling, creating a log shape. Repeat with the second sheet of puff pastry.
Place the prepared Wellington logs on the lined baking sheet, seam side down. Brush the tops with vegan butter.
Make a few slits on top of the pastry to allow steam to escape during baking.
Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy.
Allow the Vegan Mushroom Wellington to cool slightly before slicing and serving. Pair with vegan gravy or cranberry sauce.

Ingredients

Instructions

Nutrition Facts

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