Enjoy a meat free holiday with this stunning vegetarian main course. This mushroom wellington is filled with delicious mushrooms, greens, and sweet potato wrapped in a fluffy pastry dough. This dish will surely impress both your vegetarian and meat-eating guests - and the best part is, it's very easy to make!
RECIPE PDF:
Number of Servings: 6 slices
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Ingredients
1 package Vegan Puff Pastry sheets, defrosted
4 portobello mushrooms, stems and gills removed
1 cup sweet potato, peeled and diced 1/4"
3 tablespoons olive oil
Bunch of fresh thyme (or 2 tsp dried thyme, divided)
8 oz. button mushrooms, cleaned
1/2 cup walnuts
1 teaspoon fresh or dried rosemary leaves
1 large shallot, peeled and sliced
2 cloves garlic, minced
2 cups kale, stemmed and chopped
1-2 tablespoons plain plant-based milk
Salt, to taste
Tools You Will Need
Food Processor
Baking Sheet
Instructions
1) Defrost the puff pastry according to package directions. Preheat the oven to 375 F.
2) Place the portobello mushrooms, stem side up, and the diced sweet potato on a baking sheet. Drizzle with olive oil and season with salt, pepper, and the leaves from 2 sprigs of thyme (or about 1 tsp dried thyme). Bake until vegetables are tender, about 15 minutes.
3) In the food processor, pulse the button mushrooms, walnuts, and 1 tablespoon fresh thyme leaves, and rosemary until finely chopped.
4) Heat a tablespoon of olive oil in a pan over medium-low. Saute the shallot until translucent, about 5 minutes. Add the garlic and saute for another minute. Add the mushroom and walnut mixture to the pan, sprinkle with salt, and cook down until softened, about 5-7 minutes.
5) Meanwhile, in another pan, saute the kale with salt and pepper in a teaspoon of olive oil until wilted, about 5 minutes.
6) Bring the oven up to 425 F. To assemble the Wellington, open one puff pastry sheet on to a sheet of parchment paper. Roll with a rolling pin to approximately a 10x14 inch rectangle. Spread half of the mushroom mixture over one half of the pastry dough, length wise (approximately the same width as the portobellos). Leave a 2-inch boarder from the edge to seal the dough. Top the mushroom mixture with the kale, sweet potatoes, and portobello mushrooms. Add the remaining mushroom mixture over the top of the portobellos.
7) Use a pastry brush to brush the milk over the perimeter of dough. Stretch the empty half of the dough over the log of filling. Seal the dough at the long and short ends and tuck under. Brush the top of the Wellington dough with more milk and lightly score with a knife. Bake until very golden brown and crisp, about 25 minutes.
8) Serve with gravy and/or cranberry sauce
Recipe adapted from Marina Delio at Yummy Mummy Kitchen https://www.yummymummykitchen.com/2018/11/vegetarian-mushroom-wellington.html?fbclid=IwAR3iNENEs4ZaprtN5aY90PRLS_XRL2S0okfQus2mWkNRJ6-w-PXkFO29Ak0
Let me know what you think!
If you made this recipe let me know how you liked it in the comments or feel free to ask me any questions! On instagram? Tag me @theplantpath.nutrition to show me how it turned out!
Nutrition Facts
