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Vegan Mushroom Chestnut Wellington for Festive Gatherings

Vegan Mushroom Chestnut Wellington made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 sheet puff pastry
  • 500 g mixed mushrooms cremini, shiitake, portobello
  • 200 g cooked chestnuts chopped
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons fresh thyme chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 tablespoon plant-based milk for brushing

Method
 

  1. Preheat the oven to 200°C (400°F).
  2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic.
  3. Add the mixed mushrooms and thyme to the pan. Cook for about 8-10 minutes until the mushrooms release their moisture.
  4. Stir in the chopped chestnuts and soy sauce, seasoning with salt and pepper. Cook for another 3-5 minutes.
  5. Remove the pan from heat and let the filling cool slightly.
  6. Roll out the puff pastry on a floured surface and shape it into a rectangle.
  7. Place the cooled filling in the center of the pastry.
  8. Fold the pastry over the filling, sealing the edges tightly.
  9. Transfer the Wellington to a baking tray lined with parchment paper. Brush the top with plant-based milk.
  10. Bake for 25-30 minutes until the pastry is golden brown.
  11. Let the Wellington cool for a few minutes before slicing.

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