A vegan twist on the classic Wellington, featuring a savory mushroom filling encased in flaky puff pastry.
Ingredients: 2 sheets vegan puff pastry. 500g mushrooms, finely chopped. 2 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tbsp soy sauce. 1 tsp thyme. 1 tsp rosemary. Salt and pepper to taste. 1 cup spinach leaves. 1/4 cup vegan cream cheese. 1/4 cup breadcrumbs. 1 tbsp plant-based milk, for brushing.
Instructions: Preheat oven to 200C 400F. In a pan, heat olive oil over medium heat. Saut onion and garlic until softened. Add chopped mushrooms and cook until they release their moisture and reduce in size. Stir in soy sauce, thyme, rosemary, salt, and pepper. Cook for another 2-3 minutes. Remove from heat and let it cool slightly. On a lightly floured surface, roll out one sheet of puff pastry. Spread a layer of spinach leaves over the pastry, leaving a border around the edges. Spread the mushroom mixture evenly over the spinach. Top with vegan cream cheese and breadcrumbs. Brush the edges of the pastry with plant-based milk. Roll out the second sheet of puff pastry and place it over the filling. Press the edges to seal. Trim any excess pastry and crimp the edges with a fork. Brush the top with plant-based milk for a golden finish. Using a sharp knife, score the top of the pastry in a crisscross pattern. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy. Let it cool slightly before slicing and serving.
Prep Time: 30 minutes
Cook Time: 30 minutes
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