Vegan Beetroot Wellington Recipe - Great British Chefs

Ingredients

• 4 beetroots, roughly 5cm in diameter
• 750ml of mulled wine, (check it's vegan)
• 200g of spinach
• 1 sheet of puff pastry, vegan, cut into 4 15cm circles
• coconut oil, melted, for brushing
• 200g of white mushrooms
• 1 tbsp of soy sauce
• 1 dash of vegetable oil
• 10g of dried mushrooms
• 500ml of boiling water
• 1 onion, chopped
• 4 garlic cloves, finely chopped
• 1 tsp Dijon mustard
• 2 tbsp of flour
• 1 tsp Marmite
• 2 tbsp of soy sauce