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
- 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
Recipe supplied by Maureen Cram, Hartbeespoort, South Africa
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