Vegan Mushroom and Spinach Wellington: A Plant-Based Delight
Are you looking for a delicious and satisfying plant-based dish for a special occasion or a cozy meal at home? Look no further than this Vegan Mushroom and Spinach Wellington recipe. Bursting with rich flavors, this vegan twist on the classic Wellington is a flavorful and hearty option that will impress vegans and non-vegans alike. With a crispy puff pastry crust enclosing a savory filling of mushrooms, spinach, nuts, and herbs, this Vegan Mushroom and Spinach Wellington is a perfect centerpiece for any table.
Ingredients:
For the filling:
– 2 tbsp olive oil
– 1 onion, finely chopped
– 3 cloves of garlic, minced
– 400g mushrooms, finely chopped
– 200g fresh spinach
– 100g walnuts, chopped
– 1 tsp thyme
– Salt and pepper to taste
For the Wellington:
– 500g vegan puff pastry
– 1 tbsp plant-based milk, for brushing
– 1 tbsp sesame seeds, for sprinkling
Instructions:
Preparing the Filling:
1. In a large pan, heat the olive oil over medium heat.
2. Add the chopped onion and garlic to the pan and sauté until softened.
3. Add the chopped mushrooms to the pan and cook until they release their juices and start to brown.
4. Stir in the fresh spinach and cook until wilted.
5. Add the chopped walnuts, thyme, salt, and pepper to the pan and mix well.
6. Cook the filling for a few more minutes until all the flavors are combined. Remove from heat and let it cool.
Assembling the Wellington:
1. Preheat the oven to 200°C (180°C fan)/400°F/gas mark 6.
2. Roll out the puff pastry on a lightly floured surface into a rectangle, about 35x25cm in size.
3. Spread the cooled mushroom and spinach filling evenly over the puff pastry, leaving a border around the edges.
4. Fold the short edges of the pastry over the filling, then roll the long edges to enclose the filling completely.
5. Place the Wellington seam side down on a baking tray lined with parchment paper.
6. Brush the top of the Wellington with plant-based milk and sprinkle with sesame seeds.
7. Using a sharp knife, score the top of the Wellington in a decorative pattern.
8. Bake in the preheated oven for 30-35 minutes or until the pastry is golden brown and crispy.
Serving the Wellington:
1. Allow the Vegan Mushroom and Spinach Wellington to cool slightly before slicing and serving.
2. Serve the Wellington with your favorite vegan gravy or a side of roasted vegetables for a complete meal.
3. Enjoy the delicious flavors and textures of this hearty plant-based dish with your family and friends.
This Vegan Mushroom and Spinach Wellington is a delightful twist on the traditional Wellington, offering a flavorful and satisfying option for vegans and anyone looking to enjoy a delicious meat-free meal. With a crispy puff pastry crust and a savory mushroom and spinach filling, this Wellington is sure to become a favorite in your recipe collection. Try it out for your next special occasion or cozy meal at home and savor the goodness of plant-based eating.