Plant-Based Wellington
This recipe provides a detailed guide to creating the ultimate plant-based Wellington, perfect for catering to vegans during the festive season. The filling consists of a flavourful mixture of chestnut mushrooms, roasted butternut squash, onions, garlic, and a variety of herbs and seasonings. The ingredients are combined, wrapped in layers of shortcrust pastry, and baked until golden brown. The step-by-step instructions ensure a delicious and hearty dish that serves 4-6 people, making it a great addition to any holiday menu.
80 minutes
Cook time
Ingredients
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Ingredients:
- 800g chestnut mushrooms
- 2 rolls shortcrust pastry
- 2 yellow onions
- 5 cloves garlic
- 0.5 a medium butternut squash
- 2 tsp soy sauce
- 1 1/2 tsp pomegranate molasses or agave
- 1 tbsp marmite
- 0.5 tbsp mustard
- 0.5 tbsp balsamic vinegar
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh rosemary
- Soy milk (for brushing)