Vegan Wellington

Impress your guests at the Christmas table with this easy yet stunning Plant-Based Wellington, featuring layers of flavors from toasted nuts, mushrooms, and aromatic herbs. A delicious vegan dish that will leave everyone wanting more!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and chop all the vegetables using a knife or larger chopping setting of a food processor. Remove the thym from its sprig. Roughly chop the walnuts and cashews.

Step 2

Prepare the flaxseed "egg": Add the grounded flaxseed and hot water to a bowl, stir well and let rest for 5 minutes.

Step 3

Prepare the filling: To a large pan on medium heat, add 1 tbsp of olive oil, the walnuts, and cashews, and cook for about 5 minutes, until slightly golden, stirring frequently. Keep an eye on them to avoid burning. Set aside

Step 4

To the same pan, on medium heat, add 2 tbsp of olive oil, the carrot, leek and onions. Cook for 10 minutes, stirring regularly.

Step 5

Add the garlic, mushrooms, salt, thyme, sage, and salt. Cook for a further 10 minutes, stirring regularly.

Step 6

Add the tamari, Worcestershire sauce, and lentils. Reduce the heat and cook for 10 more minutes.

Step 7

Transfer the filling to a large mixing bowl. Add the oats, parsley, flaxseed egg, and chopped nuts and stir well until combined.

Step 8

Transfer half of the mixture to a food processor and lightly process (refer to the blog photos for visual clues). Transfer back to the mixing bowl and combine. Taste and adjust salt and pepper to taste. Transfer to the fridge to cool down for 20 minutes, this will make it easier to shape.

Step 9

Assemble the Wellington: Preheat the oven on fan assist at 375 degrees F (190 C).Take the puff pastry out of the freezer 10 minutes before using.

Step 10

Place a square of puff pastry onto some baking paper. Pour half of the filling mixture onto the middle of the paper and shape it into the form a log. Leave about 1 cm (1/3 inch) of dough at the top and bottom.

Step 11

Using a sharp knife, score diagonal strips 4 cm long and 1cm apart from top to bottom along the pastry on each side (use the blog photos for visual clues). Fold the pastry at the top and bottom over the log. Crisscross each strip of pastry across the filling to form a lattice. Continue this process, alternating strips over the log until you reach the end.

Step 12

Repeat steps 10 and 11 with the second square of puff pastry and the rest of the mixture to create a second Wellington.

Step 13

Prepare the "egg-wash": Combine the maple syrup and milk, and lightly brush over the wellington.

Step 14

Bake in the oven for 35 to 40 minutes until golden, rotating your baking tray halfway to ensure even baking. If you have multiple dishes in the oven, it might take a little longer. The Wellington is ready when it looks golden. Let it rest for 10 minutes before slicing. Enjoy!

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