Fall-Forward Vegan Mushroom Wellington Recipe

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade pastry dough

Whole wheat pastry adds fiber and nutrients.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese (non-vegan)

Brewer's yeast is a good source of B vitamins.

Preheat the oven to 400°F (200°C).

In a mixing bowl, toss the sweet potatoes in caraway seeds, cinnamon, nutmeg, cayenne pepper, salt, and 2 tablespoons of olive oil. Transfer to a baking sheet lined with parchment paper. Roast in the oven for 30 minutes until soft and golden.

In the meantime, prepare the mushrooms: Place the porcini mushrooms in a small bowl and cover with 1 cup of boiling water. Set aside.

Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Fry the onion until soft, about 6 minutes.

Add the baby bella mushrooms, garlic, and thyme. Cook until the mushrooms are soft, about 8 minutes.

Drain the porcini mushrooms, reserving their liquid. Chop them roughly and add to the pan with their reserved liquid.

Mix in the pecan nuts and sweet potato and cook until most of the liquid has evaporated.

Add the soy sauce and parsley. Season to taste with salt and pepper. Set the pan aside to cool down.

On a piece of parchment paper, roll out the puff pastry to a rectangle of approximately 10 x 14 inches. Using the tip of a knife, lightly score 2 vertical guidelines to divide the puff pastry into 3 equal rectangles. Make sure not to cut through the pastry.

Pile the mushroom mixture tightly in the middle rectangle, leaving a 1-inch border at the top and bottom.

With a sharp knife, cut each side rectangle into 1-inch wide strips at a 30-degree angle. Each strip should be attached to the middle rectangle.

Fold the pastry at the top edge of the Wellington and close it tightly. Cut out any unnecessary pastry. Alternating sides, plait each strip on top of the other to wrap the pie from top to bottom. Fold the bottom edge the same way you did the top edge.

Chill for 30 minutes in the fridge.

Preheat the oven to 400°F (200°C).

Make vegan egg wash: In a small bowl, mix the melted vegan butter, dairy-free milk, and maple syrup.

Brush the Wellington with the vegan egg wash all over.

Bake for 30 to 40 minutes, until pastry is golden brown.

Leave the Wellington to rest outside the oven for 10 minutes on a board or serving platter.

Slice carefully and serve with vegetables on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens