Vegan Nut Wellington
This vegan nut wellington proved a lifesaver for me when I newly transitioned to vegan and had non vegan friends over for Sunday lunch. It’s so tasty that it can be enjoyed by everyone regardless of diet/preferences.
This is such a great recipe that it would not look out of place on the Christmas table. This is one of my favourite nuts roasts as it tastes great and it doesn’t require as much effort compared to lots of recipes out there.
This recipe services 6-8 (depending on portion size)
- 4 portobello mushrooms
- 2 slices of seeded bread, roughly cut
- 500g Jus Roll pastry (puff or shortcrust as you prefer)
- 2 cups or 360g chestnuts (cooked and peeled)
- 4 cloves of garlic, chopped finely
- 1 large red onion, finely chopped
- 50ml white wine
- 1/2 cup of vegetable stock
- 2 tablespoons thyme (fresh or dried)
- 2 tablespoons rosemary (fresh or fried)
- 6 tablespoons olive oil
- 2 tablespoons almond milk
- 1 tablespoon coconut sugar (you can use plain sugar if you wish)
- Preheat the oven to 190°C/170°C fan oven.
- On an oven proof dish, equally top each mushroom with the garlic, a tablespoon of both the rosemary and thyme and a tablespoon of oil and bake in a preheated oven for 15 mins.
- Chop the onion in cubes and place 2 tablespoons of olive oil in a frying pan and cook the onions until soft. Add the remaining rosemary and thyme. Then add the sugar and 50ml of wine and stir through until nicely caramelised with no liquid left.
- Add the chestnuts and the bread to a food processor and blend until a rough mixture.
- Add the onions and the stock to the chestnut mix and blend for a short time until mixed.
- Roll your pastry to the desired size of your oven proof tray (I use plain flour to prevent sticking). You will need one sheet of pastry for the bottom and one sheet pastry to put on top.
- Place a piece of baking paper on an oven proof tray then lay one piece of your pastry on top.
- Then, lay 3 lage spoons of the chestnut mixture to the middle of your pastry base. Pat down until flat and rectangle in shape
- Place the portobello mushrooms on top of the mixture (one facing up with the next facing down and repeat).
- Add more chestnut mixture and smooth off with your hands so that the mushrooms are completely covered. Again, try to ensure you keep the rectangle shape.
- Place the other piece of pastry on top. Allow about an inch all around the filling and cut off excess pastry.
- With a fork, press the pastry on the outside all round to help seal it then use the almond milk to coat the pastry
- With any excess pastry, I like to make shapes and seal them on with almond milk so, feel free to play and make some shapes!
- Ensure there are a few air holes in your pastry before you pop this in the oven at 200°c/180°c fan for 40 minutes or until golden brown.
I like to serve my vegan nut wellington with roasted root vegetables and a thick vegetable gravy.