Walnut and Mushroom Wellington

This Vegan wellington will leave you feeling satisfied this Christmas, and your family won’t even miss the meat version.

A meaty hearty meal without the cruelty. Feast vegan style with all the trademarks of a
traditional Christmas roast meal. Serve this up with generous lashings of gravy, sides of
roast potatoes minted greens and a cheesy cauliflower bake. Satisfaction and a full belly
guaranteed.

vegan walnut and mushroom wellington

For a gluten-free Wellington, pop into Coles, as their vegan puff pastry is also
gluten-free. The GF pastry is a little more delicate and smaller in size than the original but
the results are just as mouth-watering.

vegan walnut and mushroom wellington

You can find the recipe for the Roast Vegan Gravy here 

Walnut and Mushroom Wellington
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
A meaty hearty meal without the cruelty. Feast vegan style with all the trademarks of a traditional Christmas roast meal. Serve this up with generous lashings of gravy, sides of roast potatoes, minted greens and a cheesy cauliflower bake. Satisfaction and a full belly guaranteed. For a gluten free Wellington, pop into Coles, as their vegan puff pastry is also gluten free. The GF pastry is a little more delicate and smaller in size than the original but the results are just as mouth-watering.
Course: Main Course, Mains
Cuisine: Australian
Keyword: Christmas
Servings: 4 people
Author: Nadia Fragnito
Ingredients
Mince
  • 1 cup walnuts
  • ½ cup cashews
  • ½ cup breadcrumbs
  • 6 medium mushrooms approximately 200g
  • 1 tbsp ‘beef’ style Massel stock powder
  • 1 tsp crushed garlic or powder
  • 2 tsp liquid smoke
  • 1 handful handful fresh parsley
  • ¼ cup water
  • 1 handful baby spinach
  • 1 carrot peeled
  • 1 ½ sheets thawed vegan puff pastry or 2 sheets gluten free vegan puff pastry
  • 3 tbsp maple syrup
Instructions
  1. Process all mince ingredients except the water in a food processor for about 1 minute to break into smaller pieces, like a crumble.

  2. With the processor still running, pour in the water to allow the mince to come together.
  3. Placing your puff pastry sheets on a lightly floured bench, form 1 large piece, ensuring the sheets are pressed together firmly. Pour the walnut mince in the middle of the sheets and using your hands form a firm log in the centre, leaving some room at each end to tuck in the pastry sides.

  4. Layer the spinach and carrot on top of the mince. Press down firmly.
  5. To wrap the pastry, starting with the side closest to you, carefully roll the puff pastry right over the mince and from into a long log, tucking in the pastry ends as you go. Transfer the pastry, fold side down onto an oven tray lined with baking paper. If the pastry comes apart a little, that’s okay, just press the pastry together to cover the gaps.

  6. Using a sharp knife, make large diagonal scores on top of the pastry to help steam escape and for ease of cutting when the pastry is cooked.

  7. Taking a pastry brush, paint the pastry all over with maple syrup. This will create a lovely glaze.

  8. Bake in a 200C preheated oven for 30 minutes or until golden brown and crisp.
  9. Serve with roasted vegetables and gravy.
Nadia Fragnito
Nadia Fragnito

Nadia Fragnito first went vegan 17 years ago and loves sharing her passion for veganising Italian classics Her love of Italian comfort food and culture originates from her heritage. Nadia was recently able to share her vegan Italian dishes on the SBS reality TV show The Chefs Line.

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