Vegan Mushroom Wellington
This elegant Vegan Mushroom Wellington features a savory center of portobello mushrooms, lentils, and walnuts wrapped in a flaky, golden puff pastry. Infused with fresh herbs and served as a show-stopping centerpiece, it is the perfect impressive main dish for a romantic Valentine's Day dinner.
Instructions
- 1
Heat olive oil (2 tbsp) in a large pan over medium heat. Add yellow onions (1 cup) and sauté until translucent.
- 2
Stir in garlic cloves (3 clove) and portobellos (4 cup). Cook until mushrooms are tender and liquid has evaporated.
- 3
Add cooked lentils (1.5 cup), walnut halves (0.5 cup), soy sauce (1 tbsp), fresh thyme (1 tsp), and baby spinach (2 cup). Cook until the spinach is completely wilted.
- 4
On a floured surface, roll out the frozen vegan puff pastry (1 block). Place the filling in the center, fold the pastry over, and seal edges tightly.
- 5
Brush the crust with plant based milk (2 tbsp). Bake at 200°C until the pastry is golden and crisp.
Nutrition Facts
Per portion