Mushroom Wellington
A mushroom, caramelised onion, spinach and sweet potato pastry.
Approximate total time: 2 h 20 min8 servingsBritish-inspiredMeal base: Mushrooms, spinach and a small amount of soy
100% plant-based
Choose vegan versions of the stock, pasta, sauces and other packaged products listed in the recipe.
Ingredients
For 8 servings.
- 3 tbsp olive oil, divided
- 450 g chestnut mushrooms
- 3 large onions
- 3 garlic cloves
- 2 tbsp soy sauce
- 1 tbsp fresh thyme
- 1 tsp dried rosemary
- 115 g spinach
- 2 medium sweet potatoes
- 1 sheet vegan puff pastry
- 1 tbsp unsweetened soy drink
Step-by-step method
- Thaw the pastry if necessary. Heat the oven to 190°C. Chop mushrooms and garlic; thinly slice the onions and peeled sweet potatoes.
- Cook the onions in 2 tbsp oil for about 30 minutes, stirring, until caramelised.
- Add mushrooms, garlic and soy sauce. Cook for 10 minutes to evaporate the liquid; fold in herbs and spinach until wilted.
- Roll the pastry into a roughly 23 × 30 cm rectangle. Layer three thin layers of sweet potato and two of mushrooms along the middle third.
- Fold and seal the pastry; place seam-side down on a tray. Score the top lightly and brush with the remaining oil mixed with soy drink.
- Bake for 40–45 minutes until golden. Rest for 10 minutes before slicing.
✦ Kitchen tip
Choose butter-free puff pastry. Serve with a bean salad for a fuller meal.
A home-cooking adaptation. Timings are approximate and depend on ingredients and equipment. The photo may show different garnishes or presentation.
Recipe references
Ingredients and techniques referenced from the sources below; wording and structure adapted for Becas à Mesa.