Vegan Wellington
An easy vegan wellington, ideal for a vegan Christmas dinner or even just a classic Sunday lunch!
americanmain
⚠ Contains allergens
glutennutssoy
#fancy#comfort-food
Ingredients
For the Vegan Meat Layer
- 250 g beetroot— peeled and quartered
- 250 g parsnips— peeled and cut into chunks
- 1 onion— peeled and quartered
- 2 cloves garlic— peeled
- 6 stems rosemary— 2 stems finely chopped, the others whole
- 4 tablespoon olive oil
- 400 g vegan mince (ground)
- 10 sage leaves— very finely chopped
- 6 sprigs thyme— de-stalked and leaves very finely chopped
- 25 ml sherry
- 50 g dried apricots
- 1 teaspoon flaky sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoon vegan beef gravy granules— or 1 vegan stock cube
For the Mushroom Layer
- 50 g vegan butter
- 1 onion— roughly chopped
- 2 cloves garlic— roughly crushed
- 500 g mushrooms— chestnut mushrooms recommended
- 1 vegan stock cube— crumbled
- 1 teaspoon marmite— or any yeast extract
- 70 g walnuts
For the Pastry
- 550 g puff pastry— ready rolled variety
- 4 tablespoon soy milk
- 2 teaspoon maple syrup
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
5/5 · 24 reviews