Vegan mushroom wellingtons

Name: Vegan mushroom wellingtons
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 4
Ingredients: 4 portobello mushrooms, stalks removed; 1 tsp. olive oil; plain flour, to dust; 2 x 500g blocks vegan puff pastry, we used Jus-Rol; vegan milk alternative, to brush; 2 tsp. olive oil; 1 celery stick, finely chopped; 1 eschalion shallot, finely chopped; 2 garlic cloves, crushed; 2 tsp. dried thyme or dried mixed herbs; 1 tsp. Dijon mustard; 400 g tinned green lentils, drained and rinsed; 125 mL red wine; 125 g baby spinach

Hearty lentil and mushrooms make these wellingtons the perfect vegan or vegetarian main.

By Georgie D'Arcy ColesPublished: 26 October 2022

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Hearty green lentils, meaty portobello mushrooms and a creamy spinach filling makes these individual wellingtons the perfect vegan or vegetarian main for your Christmas day meal, and at only £2.03 per portion it's cost effective so you won't have to break the bank this Christmas.

You can easily swap the green lentils out for brown or Puy, if you like, and when selecting a red wine, we'd recommend an all rounder, like our runner-up Cabernet Sauvignon, which is mellow and easy drinking, but will add complexity to the dish without overpowering. And then you can enjoy a glass alongside your warm and comforting wellington for the ultimate comfort meal.

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Yields:

Prep Time:

45 mins

Cook Time:

50 mins

Total Time:

1 hr 35 mins

Cal/Serv:

595

Ingredients

For the wellingtons

4
portobello mushrooms, stalks removed
1 tsp.
olive oil
plain flour, to dust
2 x 500g blocks vegan puff pastry, we used Jus-Rol
vegan milk alternative, to brush

For the lentil filling

2 tsp.
olive oil
1
celery stick, finely chopped
1
eschalion shallot, finely chopped
2
garlic cloves, crushed
2 tsp.
dried thyme or dried mixed herbs
1 tsp.
Dijon mustard
400 g
tinned green lentils, drained and rinsed
125 ml
red wine

For the spinach filling

1 tsp.
olive oil
1
eschalion shallot, finely chopped
125 g
baby spinach

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. For the Wellingtons, put the portobello mushrooms in a small roasting tin, gill-side up. Drizzle over the oil and season. Roast for 20min, or until almost tender, then flip and roast for 5min more (this helps with evaporating some of the liquid). Set aside to cool completely.
2. Step 2Meanwhile make the lentil filling. Heat the oil in a medium pan over medium heat and cook the celery and shallot for 10min, until softened. Stir in the garlic, dried herbs and mustard and cook for 2min. Stir through the lentils, wine and 100ml water. Increase the heat, bring to the boil and bubble hard for 10min, until there’s no liquid left in the pan. Check seasoning.
3. Step 3Meanwhile, for the spinach filling, heat the oil in a medium frying pan and cook the shallot for 5min, until softened. Add the spinach and some seasoning and fry, stirring, until wilted and any moisture in the pan has evaporated. Set aside to cool.
4. Step 4Lightly dust a work surface with flour and roll out the first pastry block until 3mm thick. Cut out 4 x roughly 12.5cm rounds and place on a baking sheet lined with baking parchment.
5. Step 5Spoon 1 heaped tbsp of the lentil filling on to the centre of each round, leaving a 1.5cm border. Top the lentil filling with the mushrooms, gill-side down (you may need to trim the mushrooms if they don’t fit within the filling circle). Cover the mushrooms with the remaining lentil filling and top with the spinach.
6. Step 6Re-dust the work surface with flour and roll out the remaining pastry block as before and cut out 4 x roughly 15cm rounds to make the lids (see GH TIP for pastry trimmings).
7. Step 7Brush the pastry borders on the bases with some vegan milk alternative, then lay the pastry lids on top to cover, working out any air pockets, and pressing the edges to seal. Trim and crimp the edges with a fork. Chill for 20min.
8. Step 8Preheat oven to 200°C (180°C fan) mark 6. Brush the Wellingtons all over with vegan milk alternative and cut a small steam hole into the top of each. Cook for 25-30min, or until golden and puffed. Serve.

Get ahead

Prepare to the end of step 7 up to a day ahead. Loosely cover and chill. Complete recipe to serve.

GH tip

Rather than waste them, re-roll pastry trimmings and scatter over Cheddar and some paprika or caster sugar and ground cinnamon. Roll up and slice into pinwheels. Arrange on a lined baking sheet and baked at 180°C (160°C fan) mark 4 until golden and crisp. Serve just warm or at room temperature.