Savory Vegan Mushroom Chestnut Wellington Recipe
Vegan Mushroom Chestnut Wellington made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 sheet of puff pastry
- 400 g mushrooms a mix of cremini and shiitake
- 200 g cooked chestnuts chopped
- 1 onion finely chopped
- 2 cloves of garlic minced
- 2 tablespoons fresh thyme chopped
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Plant-based milk for brushing
Instructions
- Preheat your oven to 200°C (400°F).
- Sauté the onion and garlic in a pan until translucent.
- Add the chopped mushrooms and cook until they release their moisture.
- Mix in the chestnuts, thyme, soy sauce, and Dijon mustard.
- Season with salt and pepper to taste, then let the mixture cool.
- Roll out the puff pastry on a floured surface.
- Place the cooled mixture in the center of the pastry.
- Fold the pastry over the filling and seal the edges.
- Brush the top with plant-based milk.
- Bake in the preheated oven for 30-35 minutes or until golden brown.