Easy Vegan Mushroom Wellington
Ingredients
1-2 tbsp Biona Extra Virgin Olive Oil
1 large onion (peeled and chopped)
750g mushrooms
4 garlic cloves
150g baby spinach
125g Biona Lentils Vert
100g chopped walnuts
60g vegan parmesan cheese
2 tbsp Biona Dijon Mustard
Salt and pepper, to taste
4 twigs fresh thyme
1 sheet vegan puff pastry
Method
- Heat a saucepan over a medium heat, and add 1 tbsp olive oil. Add the onions and sauté until translucent, for about 3 minutes.
- Add some finely chopped mushrooms, season with salt and pepper, and fry until golden brown, about 5 minutes. Transfer onto paper towels to drain.
- Place the pan back on the heat with the rest of the oil. Sauté the garlic for a few seconds, then add the spinach and cook for 2-3 minutes until wilted. Transfer to a colander to drain and squeeze thoroughly.
- To a bowl add lentils, the fried mushrooms and onions, spinach, chopped walnuts, mustard and vegan parmesan. Stir to combine, and adjust seasonings to taste. Wrap the mixture tightly in foil and refrigerate until completely cool.
- Preheat the oven to 200/180C fan.
- To assemble the wellington, line a baking sheet with baking paper and place the puff pastry on top.
- Place the filling in the middle of the pastry, then carefully fold the sides of the pastry over to create a loaf-like shape, then roll the loaf over so the seams are at the bottom.
- Gently cut small slits on top of the pastry and brush on some olive oil.
- Place the wellington into the oven to bake for 20-25 minutes or until golden and flaky.
- Once cooked, you are ready to remove from the oven. Serve with some cranberry sauce for the perfect festive dish that’ll be sure to impress your guests.
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