Vegan Butternut Squash Wellington with Lentils & Chestnuts

Name: Vegan Butternut Squash Wellington with Lentils & Chestnuts
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: European, British
Ingredients: 1 large butternut squash; 1 tablespoon olive oil; 1 teaspoon paprika; 1 teaspoon cumin; 1 teaspoon dried oregano; 1 teaspoon chilli flakes; 1 pinch salt and pepper; 1 onion, peeled and finely chopped; 3 cloves garlic, peeled and crushed or finely grated; 200g (7 oz or 5 large) chestnut mushrooms, finely chopped; a few sprigs of thyme (leaves used, stem discarded); 180g (6 1/3 oz / 1 1/3 cup) cooked chestnuts, chopped; 120g (scant 3/4 cup) cooked green (or brown) lentils; 1 slice wholemeal bread, whizzed into breadcrumbs (in a blender or food processor); 2 teaspoons soy sauce; 2 teaspoons tomato puree; 1 teaspoon Marmite (or Vegemite); a good grinding of salt and pepper; 2 x 320g (2 x 11 1/4 oz) sheets ready-rolled puff pastry (or equivalent block, rolled into rectangles); 7 tablespoons hummus; 2 tablespoons red onion chutney (or cranberry sauce)

Instructions

Prep:10minCook:1h

A delicious vegan butternut squash wellington with lentils and chestnuts encased in golden puff pastry. Perfect for family gatherings like Sunday dinner, Easter or Christmas.

Updated at: Mon, 09 Dec 2024 05:35:21 GMT