Plant-Based Wellington

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.

Serves: 2

80 minutes

Cook time

Ingredients

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  • 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)

🔄Natalia Rudin's Suggested Substitutes

Shortcrust Pastry Puff Pastry
Butternut Squash Sweet Potatoes
Soy Sauce Tamari

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