This mushroom and chestnut wellington is a delicious vegan alternative to a typical wellington for those needing a meat free option. The mushrooms and chestnut give this a really lovely texture and soak up the flavours of the seasoning really well.
The chestnut gives this a really festive feel so this would work well as a showstopping addition to a Christmas dinner, it is always my go to meat free option. Paired with my Buttery Thyme & Garlic Roast Potatoes and Red Onion Gravy this makes such a hearty and comforting roasted dinner.
You can buy chestnuts that are ready to eat all year long, however, if you prefer to make your own you can just score a little line across the top of each one before roasting at 180 degrees for around 40 minutes and peeling once cool.
I like to use ready to use puff pastry for ease, my preferred brand is also vegan so make sure you double check the type you are using.
As mentioned in the recipe, you do not need to roll the mixture in cling film to chill in the fridge but it does help to keep the shape. If you opt not to use it, you will just need to press the mixture together a little more using your hands and the back of a spoon allowing it to hold the shape and prevent collapsing once you slice into it.
When the mushroom and chestnut wellington is in the oven, turn the tray around when there are ten minutes left to avoid one side burning. I have noted the bake time to be 35 to 40 minutes but keep an eye on it whilst baking to ensure it doesn’t burn.
If you like this recipe you may also like my Festive Stuffed Butternut Squash which you can find here.
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