Description
A savory vegan version of the classic mushroom Wellington, wrapped in flaky puff pastry.
Ingredients
- 2 cups mushrooms, finely chopped
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked lentils
- 1 tbsp soy sauce
- 1 tsp thyme
- 1 tsp rosemary
- 1 sheet vegan puff pastry
- 2 tbsp plant-based milk
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onion and garlic in olive oil until soft.
- Add mushrooms, lentils, soy sauce, thyme, and rosemary. Cook until liquid evaporates.
- Roll out puff pastry and spread the mushroom mixture evenly.
- Fold pastry over filling, sealing edges with plant-based milk.
- Brush top with plant-based milk.
- Bake for 30 minutes until golden brown.
Notes
- Use any mushrooms you prefer.
- Store leftovers in an airtight container.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baking
- Cuisine: British