Vegan Mushroom and Chestnut Christmas Wellington
Ingredients
- 2 vegan puff pastry sheets (gluten-free if needed)
- 300g mushrooms (vary for better taste)
- 300g pre-cooked chestnuts
- 240g canned green lentils
- 260g canned white beans
- 100g nuts
- 1 onion
- 2 garlic cloves
- 1 rosemary sprig
- 1 tablespoon tomato paste
- 15g white miso
- 20g nutritional yeast (or gluten-free alternative)
- 20g soy sauce
- 1 teaspoon smoked paprika
Preparation
In a skillet, sauté the minced onion with a little oil. Once it is translucent, add the crushed garlic and roughly chopped mushrooms. Season with salt and cook for about ten minutes.
When the mushrooms are well browned, put them in a blender with all the other ingredients except half of the chestnuts. Blend until the mixture is heterogeneous. Crumble the remaining chestnuts and add them to the mixture.
Preheat the oven to 200°C. Unroll one puff pastry sheet and place the filling in the center, leaving 1.5 cm at both ends. Moisten around the filling, cover with the second puff pastry sheet, and seal the edges well. Trim around the Wellington leaving a 5 mm margin. Use the pastry scraps to make decorations. Brush with soy cream and bake for 35-40 minutes.
Notes
Vary the mushrooms for better flavor.
Use gluten-free puff pastry and alternatives if needed.
Serve with vegan gravy and roasted Brussels sprouts.
