Delicious Vegan Mushroom Chestnut Wellington Recipe
Vegan Mushroom Chestnut Wellington made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 500 g mixed mushrooms finely chopped
- 200 g cooked chestnuts chopped
- 2 tablespoons olive oil
- 1 large onion finely diced
- 3 cloves garlic minced
- 1 teaspoon fresh thyme chopped
- 1 tablespoon soy sauce
- 250 g puff pastry thawed
- 1 tablespoon plant-based milk
Instructions
- Preheat the oven to 200°C (400°F).
- Heat olive oil in a large skillet over medium heat.
- Sauté the diced onion and minced garlic until soft and translucent.
- Add the chopped mushrooms and cook until they release their moisture and become golden brown.
- Stir in the chopped chestnuts, thyme, and soy sauce; cook for another 3–4 minutes.
- Remove the skillet from heat and let the filling cool.
- Roll out the puff pastry on a floured surface and shape it into a rectangle.
- Place the cooled filling in the center of the pastry and fold the edges over.
- Transfer to a baking sheet lined with parchment paper.
- Brush the top of the pastry with plant-based milk.
- Bake for 25–30 minutes, or until golden brown.