Vegan Mushroom Chestnut Wellington (Print)

Flaky pastry wraps hearty mushroom, chestnut, and herb filling for an easy, elegant vegan dish.

# Components:

→ Vegetables & Aromatics

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 18 ounces mixed mushrooms, finely chopped
05 - 1 medium carrot, grated
06 - 2 celery stalks, finely chopped
07 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
08 - 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary

→ Chestnuts & Fillings

09 - 7 ounces cooked vacuum-packed chestnuts, roughly chopped
10 - 2.8 ounces baby spinach leaves
11 - 1 tablespoon soy sauce
12 - 2 tablespoons nutritional yeast (optional, for extra flavor)
13 - 2 teaspoons Dijon mustard
14 - 1.7 ounces breadcrumbs (use gluten-free if needed)
15 - Salt and black pepper, to taste

→ Pastry

16 - 1 sheet vegan puff pastry (approximately 11 ounces, thawed if frozen)
17 - 2 tablespoons non-dairy milk for brushing
18 - 1 teaspoon sesame seeds or poppy seeds (optional, for topping)

# Directions:

01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 5 minutes until softened.
03 - Add garlic, mushrooms, carrot, and celery to the skillet. Cook, stirring frequently, for 10 to 12 minutes until mushrooms release liquid and mixture is dry.
04 - Incorporate thyme, rosemary, and chopped chestnuts. Cook for 2 minutes, stirring to combine.
05 - Add spinach leaves, stirring until wilted. Mix in soy sauce, nutritional yeast, Dijon mustard, and breadcrumbs. Season generously with salt and black pepper. Remove from heat and allow mixture to cool for 10 minutes.
06 - Roll out the thawed puff pastry sheet on a lightly floured surface. Position mushroom filling in the center, forming a log shape and leaving a 1-inch border.
07 - Enclose filling by folding the pastry over, sealing edges tightly. Place seam-side down on the prepared tray and score the top with a sharp knife.
08 - Brush the surface with non-dairy milk and sprinkle with sesame or poppy seeds if desired.
09 - Transfer to oven and bake for 35 to 40 minutes until the pastry is crisp and golden brown.
10 - Allow Wellington to cool for 10 minutes before slicing. Serve warm, accompanied by vegan gravy or roasted vegetables if desired.

# Expert Advice:

01 -
  • Easy enough for a home cook but impressive on the table
  • Flexible use of fresh or pantry ingredients
  • Can be prepped ahead for stress-free entertaining
  • Vegan and can be made gluten-free with a few swaps
02 -
  • The filling is packed with fiber and protein from mushrooms and chestnuts
  • Wellington freezes beautifully both baked or unbaked
  • Great make-ahead option for busy holidays
03 -
  • Roast a handful of the mushrooms separately and fold them in just before assembly for extra meaty bite
  • Let the filling cool fully before wrapping so pastry does not get steam-soggy
  • Score your Wellington gently on top so steam escapes without the filling bubbling out

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