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mushroom wellington with flakey crust on a cutting board with gravy and carrots in the background

mushroom wellington

A perfect vegan main for holiday gatherings or sunday roasts with savoury mushrooms, walnuts and beans.
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Prep Time 30 minutes
Cook Time 35 minutes
Chill Time 10 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American, British
Servings 8
Calories 412 kcal

Ingredients
 
 

  • 1 sheet vegan puff pastry thawed in the fridge overnight.
  • 30 ml olive oil or butter
  • 650 grams mushrooms of choice
  • 210 grams onion
  • 120 grams walnuts
  • 400 grams black or red kidney beans
  • 1 tbsp rosemary chopped
  • 14 grams garlic cloves
  • 60 ml red wine
  • 15 ml soy sauce
  • 30 ml balsamic vinegar
  • 15 grams miso paste
  • 1 teaspoon mustard of choice
  • salt and pepper to taste
  • 30 ml non-dairy milk

Instructions
 

  • Soak walnuts in a bowl of boiling water for at least 30 minutes.
  • Preheat oven to 200 °C(390 °F) and prepare a baking tray by placing a sheet of parchment paper on to.
  • Place onions and mushrooms in food processor and pulse until chopped evenly.
  • Heat olive oil in large pan over medium-low heat and add in mushrooms and onions. Season with salt and pepper and cook, stirring occasionally for 10-15 minutes until onions are golden brown and mushrooms have softened. As soon as the mushrooms have expressed their moisture, turn up to high heat to try to cook off the moisture.
  • Meanwhile, drain and pulse the kidney beans in the food processor. You don't want it to be mushy but just chopped/ combined slightly.
  • Then, once the walnuts are done soaking, drain and pulse in the food processor until small pieces remain. Add into the mushroom mix along with the beans, garlic, red wine, soy sauce, balsamic vinegar, miso paste and mustard and mix to combine. Continue cooking for another 10-15 minutes until flavours are melded together and most of the moisture has evaporated.
  • Unroll the puff pastry sheet onto the prepared pan. Spread the mushroom mixture in the centre, ensuring to leave an extra 2cm border at the edge of the pastry.
  • Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Pres down to seal the edges and roll the log so the seam is facing down.
  • Score the puff pastry if desired with a knife in the desired pattern.
  • Brush with non-dairy milk and place the pastry in the freezer for ten minutes prior to placing in the oven.
  • Place the pastry in the oven for 30-35 minutes or until golden and flakey.
  • Serve with all the roast fix ins and vegan gravy.

Nutrition

Serving: 1sliceCalories: 412kcalCarbohydrates: 35gProtein: 12gFat: 26gSaturated Fat: 5gSodium: 268mgPotassium: 605mgFiber: 7gSugar: 4gVitamin A: 23IUVitamin C: 5mgCalcium: 52mgIron: 3mg
Keyword mushrooms, red onions, walnuts
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