Stuffed Roast Pumpkin Wellington - Vegan Recipe

Ingredients

• 1/2 butternut pumpkin
• 20ml vegetable oil
• 1 packet vegan puff pastry
• 50g Dijon mustard, to coat
• Extra plant-based butter, to coat
• [For the mushroom layer]
• 50g plant-based butter
• 1kg Swiss brown or chestnut mushrooms
• 2 cloves of garlic, minced
• 1 large sprig thyme
• 100ml dry white wine
• Pulp scooped out of the pumpkin (with seeds picked out)
• Salt and pepper
• [Stuffing]
• 100g bulgur wheat
• 1 tablespoon bread crumbs
• 20ml olive oil
• 1 garlic clove, minced
• 3 spring onions, diced
• 1 tablespoon dried currants
• 1 sprig rosemary, finely cut
• 120 ml boiling water