An easy vegan mushroom, lentil and nut wellington made with ready rolled puff pastry. Perfect for special family gatherings like Sunday dinner, Thanksgiving and Christmas dinner.

Wellington

Just look at that mushroom, lentil and nut wellington. 

Now imagine it on a plate with just-cooked roast potatoes, all crispy on the outside and fluffy inside. On the side there is a selection of  vegetables. Now pick up the gravy jug and pour rich onion gravy over the wellington.

You're in your happy place now aren't you? I know I am.

Who could resist such a meal?

We won't mention my brother-in-law Lachlan who doesn't like mushrooms, because that's just plain odd, isn't it?

For him I would make a Butternut, Red Pepper & Potato Puff Pastry Plait, which is equally good, but no mushrooms in sight. *sigh*

Psssst! Don't tell him I called him odd. He won't stumble across this recipe, not when it has mushroom in the title, so if he finds out I'll know who to blame.

Vegan Wellington

A traditional wellington is made with steak, pate and mushrooms in puff pastry. A thin crepe is often used between the pastry and filling to stop moisture leaking into the pastry, but I've found no need to do that with this vegan version.

This vegan mushroom wellington is a crisp, golden puff pastry pie stacked full of flavour and texture. 

Layers of hummus, wilted spinach, mushroom pate and a mixture of thyme scented mushrooms, lentils and nuts. 

It's the perfect family dish to serve for Sunday dinner or for special occasions such as Thanksgiving and Christmas where everyone is gathered around the table to enjoy good food and good company.

also try - Mushroom and Chestnut Sausage Rolls

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MUSHROOMS

How to get the most flavour from Mushrooms

To get the best out of mushrooms and bring out all the flavour, you just need to take a little care.

Before you think about cooking them you need first need to prepare them. NEVER and I mean never soak mushrooms as they will just end up wet and won't brown and take on all that lovely flavour. 

Peeling Mushrooms

My advice is to trim the stem and peel the mushrooms.

You can clean with damp kitchen paper, but to be honest it is easier to just peel them catching the edge near the stalk and peeling towards the top of the mushroom dome.

A small vegetable knife useful for this. You choose the method, but NEVER soak them!

Love mushrooms and nuts together? Try Mushroom Nut Loaf with Tomato Sauce

Best way to cook mushrooms

Gently saute the mushrooms in a frying pan with a little olive oil over a gentle to medium heat. It really is worth taking your time with mushrooms.

The most important thing is to season mushrooms while they are cooking. The soak it up and taste wonderful. You can also add garlic, fresh or dry herbs, red or white wine and vegetable stock or sometimes just a crumble of stock cube for added flavour.

Also try - Garlic Mushroom & Spinach Puff Pastry Tart

Mushrooms in a cooked breakfast

When I cook mushrooms to serve on toast or as part of a vegan cooked breakfast, I cook the mushrooms in a little olive oil and season with salt in pepper. It's best to keep the flavours simple and let the mushroom flavour shine.

Creamy mushroom sauce for pasta

When I'm making a creamy mushroom sauce for pasta, I cook the mushrooms with garlic, season them with black pepper.

After they've been cooking for a few minutes and released their juices,  I add white wine, fresh herbs and sometimes a crumble of vegetable stock cube (not a whole cube, from a pinch to half depending on how much sauce I am making), then cook them gently for a few more minutes until most of the liquid has thickened.

I then add the soya cream & creme fraiche. Delicious doesn't cover it.

Mushrooms in a rich stew or sauce

When I'm making a rich tomato based sauce or stew, I cook the mushrooms with garlic, salt and pepper, then add red wine and dried herbs, before adding the other ingredients.

Mushroom Wellington

For this mushroom wellington, I added the mushrooms to sauteed chopped onion and garlic and continued to cook gently, seasoning the mushrooms as they cooked.

I then added thyme (you can use fresh or dried), wine and half a vegetable stock cube crumbled in. I whizzed up a third of the mixture with oats and nuts to make a pate and added lentils to the rest of the mushrooms.

Mushroom, Lentil & Nut Wellington

Nutrients and Calories in Mushroom Wellington

Considering this is such a rich, luxurious pie for special occasions, it's not too bad health wise.

As you can imagine with a pie wrapped in puff pastry it is fairly high in fat but not bad in calories.

6 large slices contain 581 calories and 8 standard slices contain 436 calories.

It is also high in protein, iron and potassium as well as containing some calcium.

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dinner

British, Thanksgiving, Christmas, vegan

Yield: 6-8 slicesAuthor: Jacqueline Meldrum

Mushroom, Lentil & Nut Wellington

A rich mushroom, lentil and nut wellington in golden, crisp puff pastry. The most luxurious pie to serve up as a vegetarian and vegan main course with roast potatoes, vegetables and onion gravy for Sunday dinner, Thanksgiving or Christmas dinner.

prep time: 30 minscook time: 25 minstotal time: 55 mins

ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1kg chestnut mushrooms, chopped
• 1 tsp thyme
• 4 tbsp red wine
• ½ vegetable stock cube
• 100g salted cashew nuts or peanuts
• 2 tbsp porridge oats
• 200g tinned green lentils, rinsed and drained well
• 375g/1 ready rolled puff pastry
• 100g spinach
• 6 tbsp hummus

instructions

1. Preheat the oven to 200c/180c fan/400f/gas mark 6 and take the pastry out of the fridge. Remove it from the box and place the rolled up pastry on a plate and let it come to room temperature so it doesn't crack when it is unrolled.
2. In a large frying pan saute the onion and garlic in 1 tbsp olive oil until it is soft, then add the mushrooms and cook them gently until they are soft as well. Season with salt and pepper then add thyme, red wine and then crumble in the half a stock cube. Gently cook until all the juices are gone, then turn of the heat.
3. In a blender or food processor and whizz up a third of the mushrooms with the oats and nuts until you have a pate texture. Set aside.
4. Add the lentils to the rest of the mushroom mixture in the frying pan and mix well. 
5. Rinse the spinach in a colander, then wilt the spinach by pouring a kettleful of boiling water over it. Refresh it with cold water, squeeze out as much water as you can then pat dry on kitchen paper.
6. Carefully unroll the pastry and place it on a large baking tray, still on the baking parchment it was rolled in or on a baking sheet.
7. Spread the hummus along one (long) side of the pastry leaving a border. Top with a layer of wilted spinach and the mushroom pate. Next top with the mushroom and lentil mixture. 
8. Brush a little water around the edges of the pastry. Pull the pastry over the filling and seal to make a large sausage roll shape.  Crimp the edges with a fork and use a knife to cut diagonal slits in the top to let out steam. Brush with the rest of the olive oil.
9. Bake or 20-25 minutes until golden and crisp.
10. Serve slices with roast potatoes, vegetables and onion gravy.
11. Enjoy

NOTES:

Calories and nutrition are for 8 standard slices. There are 581 calories in each of 6 large slices.

calories
436

fat (grams)
24

sat. fat (grams)
7.9

carbs (grams)
40.6

protein (grams)
15.5

sugar (grams)
2.5

Created using The Recipes Generator

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