Mushroom Wellingtons

Name: Mushroom Wellingtons
Ingredients: Filling 1. Baked Mushrooms; 4 giant Portobello mushrooms plus a little olive oil for brushing; 1 large onion; 2. Nut Roast filling from scratch; 5 cloves of garlic (crushed) OR 4-5 tsp garlic paste; 1 tsp paprika; 200g/7oz baby spinach; 1 tbsp lemon juice; 1 tbsp fresh rosemary leaves OR 1 tsp dried; 1 tbsp fresh lemon thyme OR 1 tsp dried, any type; 70 ml/2½fl oz dry white wine (vegan wine is widely available – ask shop for its vegan list. The Co-op labels its vegan range clearly); 2 tbsp/60ml maple or agave syrup; 2 tbsp olive oil; 125g/5oz pecans; 130g/5oz cooked chestnuts (eg Merchant Gourmet); 100g/3½oz breadcrumbs (bought or homemade); 3 tbsp grated vegan parmesan (eg Violife Prosociano; VBites Cheezly Hard Italian Style). Alternatively, just use regular Violife or other melting vegan cheese; OR Nut roast filling from a packet; 1 pack of nut roast mix, eg Artisan or Suma brands – see above; 3 tbsp added grated vegan parmesan; 200g wilted spinach if desired.; You can also add a glug of white wine to the nut roast liquid if you wish!; Outside; 1 sheet of Jus Rol or supermarket own-brand puff pastry (do check the ingredients as some of them contain egg and/or dairy. Jus Rol is vegan); Salt; pepper; Pastry Glaze; 1 tbsp plant milk, eg soya or almond; 1 tbsp maple or agave syrup

www.veganrecipeclub.org.uk

This delicious little number is basically a nut roast filling with a baked mushroom – all wrapped up in bought puff pastry. So it’s three components. Get all the ingredients...

View full recipe on www.veganrecipeclub.org.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veganrecipeclub.org.uk.

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Cooking tools:

Food processor
Pastry brush
Oven
Baking sheet
Skillet
Chef's knife
Cutting board
Mixing bowl
Wooden spoon
Measuring cup
Measuring spoon
Parchment paper
Kitchen towel

Ingredients

Filling 1. Baked Mushrooms
4 giant Portobello mushrooms plus a little olive oil for brushing
1 large onion
2. Nut Roast filling from scratch
5 cloves of garlic (crushed) OR 4-5 tsp garlic paste
1 tsp paprika
200g/7oz baby spinach
1 tbsp lemon juice
1 tbsp fresh rosemary leaves OR 1 tsp dried
1 tbsp fresh lemon thyme OR 1 tsp dried, any type
70 ml/2½fl oz dry white wine (vegan wine is widely available – ask shop for its vegan list. The Co-op labels its vegan range clearly)
2 tbsp/60ml maple or agave syrup
2 tbsp olive oil
125g/5oz pecans
130g/5oz cooked chestnuts (eg Merchant Gourmet)
100g/3½oz breadcrumbs (bought or homemade)
3 tbsp grated vegan parmesan (eg Violife Prosociano; VBites Cheezly Hard Italian Style). Alternatively, just use regular Violife or other melting vegan cheese
OR Nut roast filling from a packet
1 pack of nut roast mix, eg Artisan or Suma brands – see above
3 tbsp added grated vegan parmesan
200g wilted spinach if desired.
You can also add a glug of white wine to the nut roast liquid if you wish!
Outside
1 sheet of Jus Rol or supermarket own-brand puff pastry (do check the ingredients as some of them contain egg and/or dairy. Jus Rol is vegan)
Salt
pepper
Pastry Glaze
1 tbsp plant milk, eg soya or almond
1 tbsp maple or agave syrup