Name: Easy Vegan Wellington
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 12 oz mushrooms (finely chopped); 2 null carrots (large, finely chopped); 1 rib celery (finely chopped); 2 cup spinach (fresh); 3 stalk green onions (finely chopped); 0.33 cup ground walnuts; 1 tsp rosemary; 1 tsp salt; 1 tsp oregano; 0.5 tsp black pepper; 2 tbsp vegan worcestershire sauce; 1 tbsp oil (for sautéing); 1 sheet vegan puff pastry; 2 tbsp vegan butter (melted, for brushing); 2 tbsp water (for sealing); 2 tbsp flour (for dusting)

Instructions

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1

Preheat oven to 400F and unwrap vegan puff pastry (1 sheet) to thaw on a floured surface lined with parchment paper.
2

Heat oil (1 tbsp) on the stove and add chopped green onions (3 stalk), carrots (2), and celery (1 rib). Cook for a few minutes.
3

Then, add in mushrooms (12 oz). Sauté until they release their moisture and the pan becomes dry. This takes about 5 minutes.
4

Add in rosemary (1 tsp), salt (1 tsp), oregano (1 tsp), black pepper (0.5 tsp), vegan worcestershire sauce (2 tbsp), and spinach (2 cup). Cook until the spinach (2 cup) is wilted (1-2 minutes).
5

Remove pan from heat and stir in the ground walnuts (0.33 cup). Stir until combined.
6

Using a floured surface, roll out your vegan puff pastry (1 sheet) between two pieces of parchment paper until it is 10x13 inches in size.
7

Pour the vegan wellington filling into the center of the vegan puff pastry (1 sheet). Use your hands to shape the filling into a log.
8

Wrap the long sides of the vegan puff pastry (1 sheet) over the filling like a present. Wet your fingers with water (2 tbsp) and dab along the seam to seal shut.
9

Fold the top and bottom ends until the vegan wellington is fully closed. Use water (2 tbsp) to help seal the ends. Trim any excess pastry if needed before folding.
10

Flip the vegan wellington over and brush all over the top with vegan butter (2 tbsp). This will help it brown during cooking.
11

Using a very sharp knife, cut lines going one way and then lines going the opposite way to form X-shaped vents at the top of the wellington.
12

Bake the vegan wellington for 35-45 minutes at 400F (200C) or until the top is golden brown and the pastry is cooked.
13

Let the wellington cool for about 10 minutes before serving and slicing. Serve with vegan brown gravy and your favorite sides.