We're diving into the world of plant-based delights with this Vegan Mushroom Wellington. It's a savory, flaky pastry filled with a rich mushroom mixture that's perfect for impressing guests or treating yourself to a special meal. It's hearty, satisfying, and full of flavor.
Olive oil is used to sauté the veggies, adding a subtle richness. Onion and garlic form the aromatic base, essential for depth. Mushrooms are the star, bringing umami and texture. The soy sauce adds saltiness while the balsamic vinegar contributes a touch of sweetness and acidity. Herbs like thyme and rosemary bring earthiness, while salt and black pepper help balance the flavors. Spinach adds color and nutrition, and walnuts offer a pleasant crunch. A sheet of vegan puff pastry creates the crispy, golden exterior, brushed with almond milk to enhance the crust's color.
This Vegan Mushroom Wellington pairs beautifully with a fresh, crisp green salad or steamed asparagus. For a heartier meal, serve it alongside creamy mashed potatoes or roasted root vegetables. A glass of red wine complements the earthy flavors wonderfully.
Begin by preheating your oven to 400°F (200°C). This ensures it's hot enough when you're ready to bake, giving your Wellington a good head start on crisping up.
Heat up the olive oil in a large pan over medium heat. Toss in the onion and garlic, cooking them until they’re nice and soft. You’ll know they’re ready when your kitchen starts smelling amazing.
Add in your chopped mushrooms, along with the soy sauce, balsamic vinegar, thyme, rosemary, salt, and black pepper. Cook the mixture down until the mushrooms release their moisture and everything is nice and dry. This step is crucial for avoiding a soggy pastry later.
Stir in the spinach and cook until it’s wilted. Once it’s done, remove the pan from the heat and mix in the walnuts. This is your filling, and it should smell irresistible by now.
Roll out the vegan puff pastry on a floured surface to prevent sticking. You want a nice, even sheet to wrap around your mushroom mixture.
Place the mushroom mixture right in the center of the pastry. Fold over the edges to cover it completely and seal them well so nothing escapes during baking.
Brush the top with almond milk for a golden finish. This little step makes a big difference in the final look of your Wellington.
Transfer your wrapped masterpiece to a baking sheet and pop it in the oven. Bake it for 25-30 minutes or until the pastry is beautifully golden brown.
Once it's done, let it cool slightly before slicing and serving. This helps everything set up nicely inside.
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