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Mushroom Wellington



For 8-10 servings

  • Puff Pastry x 2

  • 3 white onions, thinly sliced

  • 60ml vegetable broth 

  • 300g spinach 

  • 8 large Portobello mushrooms

  • 3 garlic cloves, minced

  • 1 tsp thyme

  • 1 tsp rosemary

  • 1 can Lentils

  • 2 tbsp soy Sauce

  • 2 tsp dijon mustard

  • 1 tbsp non-dairy milk


  1. Preheat oven to 190 degrees (C) fan-force. 

  2. Begin by adding 1 tbsp olive oil into a pan with the sliced onions.and vegetable broth. Cook on medium heat for 5-10 minutes, until the broth has been absorbed and the onions have caramelised. Next add in the spinach and cook until wilted. Remove from the pan and set aside in a bowl. 

  3. Next add the mushrooms to a food processor and pulse until crumbly, 10-12 times. Be careful not to over-process.

  4. Now in the same pan add another tbsp of olive oil, the processed mushrooms and soy sauce. Cook until the liquid has been released from the mushrooms and evaporated (10-12 minutes). Now add the minced garlic and cook for another 3 minutes. 

  5. Push the sautéed mushrooms to the side of the pan and add the thyme and rosemary, cook until fragrant, then incorporate them into the rest of the mixture. Now add the lentils and mustard to the mixture and combine. 

  6. Line a baking tray with baking paper and carefully roll out 1 of the puff pastry sheets on the tray. Before assembling the mixture, carefully cut off a 4cm slice of the puff pastry for decorations.

  7. Now begin the assembling process. Spoon the mushroom/lentil mixture down the centre of the pastry (Leaving a thick boarder around the sides of the pastry). Once all of the mixture is used add the wilted spinach and onion mixture on top.

  8. Evenly layer out the mixtures, they should resemble a thick log shape. Once this is done, carefully place the second pastry layer on top. Making sure to evenly line up the two pastry sheets. Once the pastry is on top, using your fingers press down around the fillings to remove any air pockets and seal in the mixtures. Using a fork, press down around the mixture to create a sealed boarder. 

  9. Using the excess pastry you cut off earlier you can create decorations to place on top. Once this is done brush the pastry with the non-dairy milk and bake for 40 minutes, until golden brown and puffed. 

  10. Let rest for 10 minutes before cutting, serve with vegan gravy!

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