This Perfect Vegan Mushroom Wellington will be the centerpiece and hit of your holiday meal. However, don’t wait for a special event to make this scrumptious and savory dish.

1 sheet frozen vegan puff pastry

1 lb. White mushrooms, 454 grams.

3½ tsp. olive oil or avocado oil, divided, 53 ml

2 cups chopped red onion, 256 grams

3 medium cloves garlic, minced

2 Tbs. balsamic vinegar, 30 ml

½ cups chopped home-cooked or canned water chestnuts (optional), 70 grams

½ Tbs. chopped fresh thyme, or ½ teaspoon of dried thyme

½ Tbs. chopped fresh sage, or ½ teaspoon of dried sage

¾ tsp. salt, plus more to taste

¼ tsp. black pepper, plus more to taste

4 ounces fresh baby spinach, roughly chopped, 113 grams

½ Tbs. unsweetened, plain non-dairy milk

½ Tbs. chopped fresh thyme, or ½ teaspoon of dried thyme

½ Tbs. chopped fresh sage, or ½ teaspoon of dried sage

¾ tsp. salt, plus more to taste

¼ tsp. black pepper, plus more to taste

4 ounces fresh baby spinach, roughly chopped, 113 grams

½ Tbs. unsweetened, plain non-dairy milk

Instructions

Preheat oven to 375°F (approx. 190°C). Line a baking sheet with parchment paper.

Take the puff pastry out of the freezer and set aside to thaw.

Place the mushrooms in the bowl of a food processor and pulse until crumbly, 10-11 times. Do not over process.

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