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Mushroom and Chestnut Wellington

A great recipe for a vegan festive dinner!


1 large onion, chopped
1 Tbsp olive oil
2 cloves garlic, chopped
125g baby Portobello mushrooms, sliced roughly
110g raw cashews, ground in a food processor
110g cooked chestnuts, chopped (tinned or vacuum packed fine)
110g soft wholemeal/wholewheat breadcrumbs
1 Tbsp soy sauce (I use Kikkomans low sodium)
1 Tbsp fresh lemon juice
2 tsp mixed herbs
½ tsp yeast extract (Marmite)
330g puff pastry (or 1 package if using ready-made)
Soya milk for brushing

Cooking Instructions

  • Remove the pastry from the freezer and thaw on a rack at room temperature until you are easily able to unroll.
  • Fry the onions in olive oil, add the garlic and mushrooms and cook for 5 minutes.
  • Whizz in a food processor with the chestnuts, lemon juice, soy sauce and yeast extract.
  • Put the mixture into a mixing bowl with the breadcrumbs, cashews and herbs, season and mix well (this should be quite stiff).
  • Roll the pastry out on a lightly floured board to make a rectangle about the size of a sheet of A4 paper.
  • Transfer the pastry to a lightly oiled baking tray and heap the mushroom mixture in the centre, forming it into a loaf shape.
  • Make diagonal cuts in the pastry 1 cm apart on each side of the mushroom mixture, then fold these up and over to give a plaited effect. Tuck, trim and brush with soy milk.
  • At this stage the Wellington can be frozen until the morning of cooking. If so, wrap in foil and then place into a zip lock bag.
  • Place on a sprayed baking sheet and bake in preheated oven at 200°C for 40 minutes, or until the pastry is puffed and golden brown.
  • Cut carefully with a serrated knife into slices and serve with red wine reduction gravy, assorted vegetables, cranberry sauce and roast potatoes.
Serves 4 people

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