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.
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.
You can find the recipe for the Roast Vegan Gravy here
Walnut and Mushroom Wellington
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
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Process all mince ingredients except the water in a food processor for about 1 minute to break into smaller pieces, like a crumble.
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With the processor still running, pour in the water to allow the mince to come together.
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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.
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Layer the spinach and carrot on top of the mince. Press down firmly.
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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.
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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.
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Taking a pastry brush, paint the pastry all over with maple syrup. This will create a lovely glaze.
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Bake in a 200C preheated oven for 30 minutes or until golden brown and crisp.
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Serve with roasted vegetables and gravy.
