This wellington is the perfect option for any vegans around the table as an alternative to a traditional beef wellington. Butternut squash is cooked on top of a vegan friendly mushroom duxelles with the added boost of miso, and wrapped in vegan friendly pastry. Serve this striking centrepiece with traditional trimmings, such as roast potatoes and seasonal vegetables.
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Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
2 hrs 30 mins
Total Time:
3 hrs
Cal/Serv:
446
Ingredients
Neck end of a large butternut squash, about 12.5cm long
3Tbsp.
olive oil
For the mushroom layer
2
banana shallots, finely chopped
750g
mushrooms, we used a mix of chestnut and Portobello, finely chopped
4
garlic cloves, crushed
Small handful thyme sprigs, leaves picked and roughly chopped
2Tbsp.
red miso paste, we used Miso Tasty
150g
cashew nuts
150ml
vegan-friendly vegetable stock
Plain flour, to dust
600g
block puff pastry, we used vegan-friendly Jus-Rol
2Tbsp.
unsweetened soya milk, to glaze
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6 and line a baking sheet with baking parchment. Peel the squash neck and slice evenly in half lengthways. Lay cut-side down on prepared sheet and brush with 1tbsp oil. Season and roast for 1¼-1½hr, until tender (you should easily be able to push a knife through). Set aside to cool.
Step 2Meanwhile, make mushroom layer. Heat remaining 2tbsp oil in a large frying pan over medium heat and cook shallots for 5min, until softened. Turn up heat to high and add mushrooms. Cook, stirring occasionally, for 12-15min, until any liquid released by mushrooms has evaporated and they are golden brown. Add garlic, thyme and miso and cook for a further 2min. Remove from the heat.
Step 3In a mini food processor or using a stick blender, blend cashews and stock until smooth. Stir this into mushroom mixture, check seasoning and set aside to cool.
Step 4To assemble, line baking sheet with fresh baking parchment. Lightly flour a work surface and roll out ⅓ of the pastry to a 30.5 x 15cm (12 x 6in) rectangle. Spread over mushroom mixture, leaving a 1cm (½in) border around the edge. Lay on roasted butternut halves, making sure they join up neatly in the middle (if needed, rearrange mushroom mixture underneath).
Step 5Roll out remaining pastry as before until large enough to cover the assembled filling. Lay over the filling, trim edges and crimp to seal. Chill for 30min.
Step 6Reheat oven to 200°C (180°C fan) mark 6. Brush Wellington with soya milk and cook for 50min–1hr, until golden brown and crisp. Leave to rest for 10min before transferring to a board or plate. Serve in slices.
Per serving:
Calories: 446
Protein: 11g
Fat: 30g
Sat fat: 10g
Carbs: 30g
Sugars: 5g
Fibre: 5g
Whether you're vegan, or just looking to cut down on meat, these are our best plant-based recipes 🥬 🥦
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