Name: Vegan Wellington
Prep time: 36 min
Cook time: 84 min
Total time: 120 min
Yield: 6 servings
Ingredients: 90 g dried porcini mushrooms; 2 tbsp olive oil; 1 large onion (finely chopped); 250 g chestnut mushrooms (finely chopped); 2 null garlic cloves (crushed); 500 g sweet potatoes ((about 2 large), peeled and cut into 2cm chunks); 1 tbsp rosemary (finely chopped); 1 tbsp sage (finely chopped); 100 g soft white breadcrumbs; 2 tbsp pomegranate molasses; 40 g chopped walnuts (or pecans); 40 g dried cranberries; null null nutmeg (grating of); 2 sheets puff pastry (2 x 320g, dairy-free); null null plain flour (to dust); 3 tbsp plant-based milk; 1 tbsp English mustard (or Dijon mustard with a pinch of turmeric); null pinch salt; 4 null sage leaves (4 whole, for garnish)

Instructions

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1

Put the dried porcini mushrooms (90 g) in a heatproof bowl and pour over boiling water (500 ml) from the kettle. Stir and press them down so they’re well covered, then leave to soak.
2

Heat the olive oil (2 tbsp) in a wide frying pan over a medium heat, and fry the onion (1 large) and chestnut mushrooms (250 g) until the vegetables are very soft and the mushrooms look wilted and reduced, about 20 minutes.
3

Stir in the cloves (2 garlic) and sweet potatoes (500 g), then the rehydrated [dried porcini mushrooms] and their soaking liquid, leaving the last dregs of the liquid in the bowl. Cover and cook for 15 minutes until the [sweet potatoes] are just softened, and most of the liquid has evaporated. Add a splash more water halfway through if the liquid evaporates too quickly.
4

Remove the lid and stir in the rosemary (1 tbsp), sage (1 tbsp), soft white breadcrumbs (100 g), pomegranate molasses (2 tbsp), chopped walnuts (40 g) and dried cranberries (40 g). Season well with a [grating of nutmeg] and [pinch salt]. The mixture should be stiff enough to resemble stuffing, but not dry. Remove from the heat and leave to cool in the pan.
5

Once cool, unroll one of the puff pastry (2 sheets) onto a lightly floured non-stick baking sheet or baking tray lined with baking parchment. Whisk the plant-based milk (3 tbsp) and English mustard (1 tbsp) together with a [pinch salt] and set aside.
6

Spoon the cooled filling down the middle of the pastry sheet in a neat line, leaving a 5cm border around the edges. Use the milk-mustard mix to brush the borders, then top with the second pastry sheet. Press the pastry around the filling to remove any air pockets, then crimp to seal the sides. Trim off any excess pastry with a sharp knife and use a fork or your fingers to make a pattern around the edge of the wellington.
7

Cut a small steam hole in the top of the middle, then brush the top with the milk-mustard mix. Chill on the sheet or tray for 30 minutes. Will keep in the fridge for up to two days.
8

Heat the oven to 200C/180C fan/gas 6. Remove the wellington from the fridge and brush with more of the milk-mustard mix. Score a pattern into the top of the pastry with a cutlery knife or fork, if you like, then bake for 35-40 minutes until golden, puffed up and crisp – cover with foil if it’s browning too quickly. Arrange the leaves (4 sage) on top of the wellington and stick them down with the milk-mustard mix, then return to the oven for 10 minutes more.
9

Leave to rest on a board or platter for 10 minutes before cutting into chunky slices to serve.