Mushroom Wellington

Finely chop the mushrooms (1.5 lbs). Optionally, reserve 3-4 large mushrooms to place in the center.

Heat olive oil (1 tbsp) in a large frying pan. Sauté the onion (1 large) for approximately mins (3) until translucent. Add the remaining mushrooms (1.5 lbs), season with [salt] and [pepper], and fry for about mins (5) until golden browned. Transfer onto paper towels to drain. Start 8m timer

Place the pan back on the heat with the remaining olive oil (0.5 tbsp). Sauté the cloves (4 garlic) for a few seconds. Add the baby spinach (0.67 cup) and cook for [2-3 mins] until wilted. Transfer to a colander to drain and squeeze thoroughly. Start 3m timer

To a bowl, add the cooked rice (0.67 cup), fried [mushrooms] and [onions], [spinach], chopped walnuts (0.75 cup), mustard (2 tbsp), vegan parmesan (0.5 cup), and fine oats (2.5 tbsp) as needed. Stir to combine, and adjust seasonings to taste. Wrap the mixture tightly in foil and refrigerate to cool completely.

Preheat the oven to 390°F (200°C).

Put the vegan puff pastry (1 sheet) on a baking tray lined with parchment paper. Place the cooled filling in the middle of the pastry and unwrap. Press the large reserved [mushrooms] into the filling (optional).

Carefully fold the sides of the [puff pastry] over the filling to create a well-packed loaf. Press the ends together to seal, then roll over the loaf so that the seams are on the bottom.

Gently cut little slits on the top using a sharp knife. Then brush with a mix of plant-based milk (2.5 tbsp) and a [pinch of turmeric].

Bake the Wellington for approximately [20-25 mins], until golden, puffed, and flaky. Start 25m timer

Serve immediately with creamy mushroom sauce or vegan gravy over mashed potatoes or with bread dumplings on the side. Enjoy!