Vegan Mushroom & Chestnut Wellington

Ingredients

• 300 g Vegan puff pastry
• 500 g Mixed mushrooms
• 200 g Cooked chestnuts
• 1 piece(s) Onion
• 4 tbsp Garlic cloves
• 1 tsp Fresh thyme
• 1 tsp Fresh rosemary
• 150 g Spinach
• 30 tbsp Vegetable oil
• 50 ml Vegetable stock
• 1 tsp Salt
• 1 tsp Ground black pepper
• 10 tbsp Nutritional yeast
• 5 tbsp Dijon mustard
• 30 cups Plant milk

Instructions

1. In a large skillet, pour in vegetable oil and heat over medium heat; add the onion and sauté until softened and translucent
2. Add the minced garlic and sauté until fragrant
3. Add the mixed sliced mushrooms and stir-fry over high heat until softened and they release their moisture; cook until the liquid has evaporated
4. Add the cooked chestnuts, thyme, rosemary, salt, and black pepper; stir to combine
5. Pour in the vegetable stock; bring to a boil, then reduce to low and simmer until absorbed
6. Add the spinach and stir-fry until wilted
7. Stir in the nutritional yeast and Dijon mustard; turn off the heat, transfer to a bowl, and let cool completely; set aside once fully cooled
8. Lightly flour the work surface; unfold the puff pastry and roll it into a rectangle
9. Place the filling down the center, leaving a margin around the edges
10. Fold both sides over the filling; pinch to seal, then fold and press the ends to seal tightly
11. Flip seam-side down onto a baking tray lined with parchment paper
12. Lightly score diagonal slashes on the top
13. Preheat the oven to two hundred degrees Celsius
14. Brush the top evenly with plant-based milk
15. Bake until golden brown, crisp, and cooked through
16. Let cool briefly, then slice and serve

Storage and Meal Prep Tips