Best Ever Mushroom & Chestnut Wellington (Gluten Free, Vegan)

Prep: 60 minutesCook: 40 minutesTotal: 100 minutes
Yield: serves 4 Category: Dinners
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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.

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Ingredients

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imperial
  • 1 sheet ready to use gluten free puff pastry
  • 300g 1 cup + 1 tbsp chestnut mushrooms
  • 100g 3/4 cup chestnuts
  • 1 handful spinach
  • 1 small red onion
  • 2 tbsp soya milk
  • 1 tbsp dairy free butter
  • 2 cloves garlic
  • 1 vegetable stock cube
  • few sprigs fresh thyme
  • pinch sea salt
  • pinch black pepper

Method

  1. Peel the onions and finely slice them. Chop the mushrooms into small pieces and add both to a saucepan along with the butter, cook over a low heat until the vegetables start to soften
  2. Roughly chop the cooked chestnuts, add to the pan and stir well
  3. Mince the garlic and add to the pan along with the spinach
  4. Crumble the vegetable stock cube into the pan along with salt and pepper to taste, stir well
  5. Pull the thyme leaves from the sprigs and stir into the pan, reduce the heat and allow to cook for a few more minutes
  6. Set the mixture to one side and allow to cool, tip the mixture into a piece of cling film, tightly wrap into a sausage shape and place in the fridge to chill for a minimum of one hour. If preferred, you can just use your hands to press the mixture into the desired shape without using the cling film
  7. Once the chill time is up, lay the sheet of pastry out and transfer the mixture into the centre of it, use the back of a spoon to press it back into a sausage if it loses some shape
  8. Slice straight lines lengthways in the pastry the entire way around the mixture
  9. Fold the lines across the top of the pastry, alternating them to form a crisscross pattern
  10. Brush the soya milk across the top of the wellington and transfer onto a baking tray
  11. Place in a preheated oven and bake for 35 to 40 minutes or until golden brown and crisp on top. When there are ten minutes left on the timer turn the tray around in the oven to ensure the wellington browns evenly

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