Mushroom and Chestnut Wellington | Vegan Wellington
Our Mushroom and Chestnut Wellington is a classic seasonal vegan option. Find out how to make this delicious vegan showstopper.
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Cooking tools:
- Rolling pin
- Pastry brush
- Oven
- Baking sheet
- Parchment paper
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Wooden spoon
Ingredients
- 200g Chestnut mushrooms
- 100g Shiitake mushrooms
- 300g Chestnuts, roasted and peeled
- 125g Cooked black-eyed beans
- 1 Red onion
- 2 garlic cloves
- 1 tsp Dried sage
- 1 tbsp Mushroom ketchup (optional)
- 1 tbsp Olive oil
- 1/4 tsp salt and pepper (to taste)
- 175g Spelt flour
- 75g Vegan margarine
- 3 1/2 tbsp water
- 2 tbsp non-dairy milk for brushing
Ready to cook this?
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