Mushroom Wellington - Easy to make, Vegan Christmas Centerpiece!

Peel the squash, onion and garlic. Cut the squash into 2cm pieces. Chop the onion finely and mince the garlic.

Cut the mushrooms into different-sized pieces.

In a frying pan, heat up the olive oil, then add the mushrooms. Fry them for a few minutes, until the water content evaporates and the mushrooms turn golden.

Add the onion and the garlic, and continue to cook everything on medium heat for 4-5 minutes until the onions become soft and translucent.

Add the lentils, chestnuts, hemp seeds, dried cranberries, squash, tomato paste, spices and 250 ml of water.

Combine everything well and cook for a few minutes until all the liquid is absorbed.

On a floured surface, roll out the puff pastry into a rectangle shape. Add the mushroom filling, leaving 10 cm on its left side and about 4-5 cm at the top and bottom. Shape the mushroom filling into a mound.

Starting with the left-hand side, roll the pastry over the filling. Brush the top of the dough with a bit of plant milk. Next, roll over the pastry from the other side, covering everything.

Use your hands to shape the Wellington nicely. Cut any excess pastry and tuck the ends underneath.

Transfer the Wellington into a baking tray lined with baking paper. Brush the puff pastry with plant milk, then score it with a knife or a razor.

Bake it in a preheated oven for 30-35 minutes at 190 degrees Celsius, or until nice and golden.

Equipment Needed

Spice Level:

Dietary