Ultimate Mushroom Wellington (Vegan and Gluten-free)

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Ultimate Mushroom Wellington

Looking for the perfect vegan roast to wow your family and friends, but don’t know where to start? Then look no further than our amazing vegan mushroom wellington!
Originally made with beef fillet and made famous worldwide by Gordon Ramsey, this vegan and gluten-free version is put together with a delicious mushroom, chestnut and caramelised red onion filling, inside a crispy puff pastry shell. It’s the ideal centrepiece to any good vegan roast, whether it's a regular Sunday or a special occasion such as Christmas 🎄. Plus it’s such a tasty dish, we even guarantee meat-eaters will love it too!
Servings 6
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Equipment

  • Large chopping board
  • Large chef's knife
  • Saucepan
  • Silicon spatula
  • Mixing bowl
  • Baking tray
  • Basting brush

Ingredients

  • 1 medium red onion
  • 300 g portobello mushrooms can also use chestnut mushrooms
  • 4-5 cloves garlic
  • 100 g cooked chestnuts I tend to use vacuum packed ones for ease
  • 100 g baby spinach
  • 1 tbsp fresh thyme sage also works well
  • 2-3 tbsp vegan butter can also use olive oil instead
  • 1 tbsp balsamic vinegar
  • 3 tbsp gluten-free breadcrumbs
  • 300 g gluten-free puff pasty ready rolled sheet
  • dash cashew milk can use any plant-based milk here
  • salt & pepper to taste

Instructions

  • Preheat the oven to 190℃ and line a baking tray with a silicon baking mat or greaseproof paper. Prepare the vegetables by slicing the onion, chopping the mushrooms into small chunks, mincing the garlic cloves and plucking the thyme leaves off the stems.
  • Caramelise the onions for 15-20 minutes in 1 tbsp of vegan butter/oil & 1/4 tsp salt over a medium heat. Add the balsamic vinegar and let the liquid evaporate. They should be lovely and soft & sticky at this point. Leave to cool in the mixing bowl.
  • Next, sauté the mushrooms in 1 tbsp of butter/oil until soft (around 4-5 minutes). Add the garlic and thyme and cook for a further 1-2 minutes. Finally, crumble the chestnuts and add to the mushrooms, mix well and combine with the onions to cool.
  • Wilt the spinach in a pan with a little olive oil or vegan butter. Drain and squeeze out the liquid and finely chop. Add the spinach to the mixing bowl with the mushroom mix. Combine with GF breadcrumbs add salt/pepper to taste, and mix well.
  • Roll out the puff pastry, add the finally in the centre and shape into a sausage. Fold the pastry over the mixture & seal with a fork. Carefully turn it over, score diagonal lines on top and wash with your plant milk.
  • Bake in the oven for around 30 minutes, until the pastry is golden brown. Enjoy with roast/mashed potatoes, maple roasted root veggies and caramelised onion gravy!
Calories: 172kcal
Course: Main Course
Cuisine: British
Keyword: Christmas, Comfort Food, Gluten-free, Vegan

Nutrition

Calories: 172kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 115mg | Potassium: 402mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1801IU | Vitamin C: 15mg | Calcium: 34mg | Iron: 1mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and mention @elgourmetcurativo on Instagram or tag it #elgourmetcurativo.

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