Vegan Mushroom Wellington
Introduction
Tonight's dinner is a delightful celebration of flavors and textures, perfect for a robust evening meal. Our Vegan Mushroom Wellington is a delectable centerpiece, wrapped in a flaky, golden crust and filled with a savory blend of mushrooms and lentils, enhanced with aromatic herbs.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 500g mixed mushrooms (such as portobello, shiitake, and cremini), finely chopped
- 1 cup cooked green lentils
- 1 tablespoon soy sauce
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper, to taste
- 1 sheet vegan puff pastry, thawed
- 1 tablespoon almond milk, for brushing
- 1 tablespoon sesame seeds, for garnish
Instructions
- Preheat the oven to 200°C (390°F).
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until soft.
- Add the mushrooms and cook until all their moisture has been released and they begin to brown.
- Stir in the cooked lentils, soy sauce, thyme, and rosemary. Season with salt and pepper. Cook for an additional 5 minutes, then remove from heat and let cool.
- Roll out the puff pastry on a lightly floured surface. Spread the mushroom and lentil mixture along the center of the pastry.
- Fold the pastry over the filling, sealing the edges with a little water. Place seam-side down on a baking sheet.
- Brush the top of the wellington with almond milk and sprinkle with sesame seeds.
- Bake for 25-30 minutes, until the pastry is golden and puffed.
- Let it cool for 10 minutes before slicing and serving.
Serve this Vegan Mushroom Wellington with a side of steamed green beans or a fresh salad for a complete, satisfying meal. It's sure to impress with its elegant presentation and rich, earthy flavors.
Isabella
| Nutritionfacts | Calories: 350, Fat: 18g, Carbohydrates: 40g, Protein: 10g |
|---|---|
| Preparation Time | 1 hour |
| Allergy Information | Contains gluten, soy, nuts |