Easy Vegan Wellington Recipes
EASY VEGAN WELLINGTON
Wow family and friends with this mushroom and sweet potato wellington with cranberries. It makes an impressive centrepiece dish in a vegetarian or vegan Christmas spread.
Provided by Anna Glover
Categories Dinner, Main course
Time 2h
Number Of Ingredients 17
Steps:
- Put the dried mushrooms in a heatproof bowl and pour over 500ml boiling water from the kettle. Stir and press them down so they're well covered, then leave to soak.
- Heat the olive oil in a wide frying pan over a medium heat, and fry the onion and chestnut mushrooms until the veg is very soft and the mushrooms look wilted and reduced, about 20 mins.
- Stir in the garlic and sweet potatoes, then the rehydrated mushrooms and their soaking liquid, leaving the last dregs of the liquid in the bowl (this may contain grit from the mushrooms). Cover and cook for 15 mins until the sweet potatoes are just softened, and most of the liquid has evaporated. Add a splash more water halfway through if the liquid evaporates too quickly.
- Remove the lid and stir in the chopped herbs, breadcrumbs, molasses, nuts and cranberries. Season well and sprinkle in the nutmeg. The mixture should be stiff enough to resemble stuffing, but not dry - all the breadcrumbs should be coated and have absorbed some of the liquid. Remove from the heat and leave to cool in the pan.
- Once cool, unroll one of the puff pastry sheets onto a lightly floured non-stick baking sheet or baking tray lined with baking parchment. Whisk the milk and mustard together with a pinch of salt and set aside.
- Spoon the cooled filling down the middle of the pastry sheet in a neat line, leaving a 5cm border around the edges. Use the mustard-milk mix to brush the borders, then top with the second pastry sheet. Press the pastry around the filling to remove any air pockets, then crimp to seal the sides. Trim off any excess pastry with a sharp knife and use a fork or your fingers to make a pattern around the edge of the wellington.
- Cut a small steam hole in the top of the middle, then brush the top with the mustard-milk mix. Chill on the sheet or tray for 30 mins. Will keep in the fridge for up to two days.
- Heat the oven to 200C/180C fan/gas 6. Remove the wellington from the fridge and brush with more of the mustard-milk mix. Score a pattern into the top of the pastry with a cutlery knife or fork, if you like, then bake for 35-40 mins until golden, puffed up and crisp - cover with foil if it's browning too quickly. Arrange the whole sage leaves on top of the wellington and stick them down with the mustard-milk mix, then return to the oven for 10 mins more.
- Leave to rest on a board or platter for 10 mins before cutting into chunky slices to serve.
Nutrition Facts : Calories 712 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 22 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1.7 milligram of sodium
More about "easy vegan wellington recipes"
VEGAN WELLINGTON - KARISSA'S VEGAN KITCHEN
From karissasvegankitchen.com
4.9/5 (111)Calories 422 per servingCategory Dinner, Main Course
- In a medium-sized pot, saute the carrots and celery in the vegan butter/oil or vegetable stock until tender.
- Add in the lentils, water, bouillon, onion powder, garlic powder, vegan Worcestershire sauce, paprika, sage, thyme, and pepper.
- Bring to a boil then reduce to a simmer for 15-20 minutes, or until the lentils are tender and have absorbed the liquid. Add some salt or soy sauce if needed.
EASY VEGAN WELLINGTON (STEP-BY-STEP RECIPE) - WOW, …
From wowitsveggie.com
4.4/5 (15)Total Time 1 hrCategory Vegan EntreesCalories 170 per serving
- Preheat oven to 400F and unwrap vegan puff pastry to thaw on a floured surface lined with parchment paper.
- Heat oil on the stove and add chopped green onions, carrots, and celery. Cook for a few minutes.
- Then, add in chopped mushrooms. Set a timer for 5 minutes and saute until they release their moisture. Mushrooms are very wet and will release liquid for a good 4 minutes and then the pan will become dry. Cook mushrooms until the pan becomes dry.
EASY VEGAN WELLINGTON RECIPE | MY GOODNESS KITCHEN
From mygoodnesskitchen.com
5/5 (3)Category MainCuisine EnglishCalories 441 per serving
- Wash the baby spinach and place it on a clean kitchen towel. Cover with another towel and press down to absorb some of the moisture. Heat a large pan (high sides are good here) over low to medium heat and add the spinach, stirring gently until it is wilted (around 2 minutes) Place a sieve or colander inside a bowl (make sure the bottom of the colander sits above the bottom of the bowl) and transfer the spinach inside. Set aside to cool and drain off some of the liquid.
- Using the same pan, turn the heat down to low and add one tablespoon of olive oil. Add the sliced onions with a half teaspoon of salt and cook, stirring regularly, for around 10 minutes or until soft and beginning to caramelise. Add the brandy and continue cooking for another 5 minutes or until the brandy is cooked off (evaportated) and the onions are soft and shiny.
- Again using the same pan, turn the heat up to medium and add the mushrooms (don't add oil at this stage). Cook the mushrooms until they begin to colour (around 3 minutes). Add the remaining tablespoon of oil, the chopped thyme and rosemary, the remaining salt and pepper and the garlic and cook for another 3-4 minutes or until the mushrooms are cooked through and any moisture has cooked away. Transfer the mushrooms to the same bowl as the onions.
THE ULTIMATE VEGAN WELLINGTON - VEGAN HUGGS
From veganhuggs.com
Ratings 150Category Main CourseCuisine American, VeganTotal Time 1 hr
10 BEST VEGETARIAN WELLINGTON RECIPES | YUMMLY
From yummly.com
VEGAN BEEF WELLINGTON - THE EDGY VEG
From theedgyveg.com
EASY VEGAN WELLINGTON (7-INGREDIENT MUSHROOM FILLING)
From mypureplants.com
3.9/5 (12)Total Time 1 hr 20 minsCategory Main CourseCalories 318 per serving
- First wash it and pat it dry with a kitchen towel. Then, cut the neck off and peel it as that is the only part you will need. Now, cut it length-wise in half.
- Peel and chop onion and garlic. If you have walnut meal you can use that otherwise use a food processor to finely chop the walnuts (avoid making nut butter).
EASY VEGAN MUSHROOM WELLINGTON RECIPE • THE GRUMPY OLIVE
From thegrumpyolive.com
VEGAN EASY WELLINGTON RECIPE — THE VEGAN CHEF SCHOOL
From theveganchefschool.com
BEET WELLINGTON – AN EASY VEGAN CHRISTMAS RECIPE
From tastythriftytimely.com
EASY VEGAN WELLINGTON RECIPE - FOOD NEWS
From foodnewsnews.com
VEGETARIAN WELLINGTON RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY VEGAN WELLINGTON (STEP-BY-STEP RECIPE) | RECIPE | VEGAN …
From pinterest.ca
EASY VEGAN WELLINGTON RECIPE | COUNTDOWN
From countdown.co.nz
EASY VEGAN WELLINGTON (STEP-BY-STEP RECIPE) – MY ROI LIST
From myroilist.com
VEGAN WELLINGTON - EASY RECIPE USING MUSHROOM VEGGIE BURGERS!
From plantpowercouple.com
VEGETABLE WELLINGTON (EASY VEGETARIAN RECIPE) - HELLO …
From hellolittlehome.com
VEGETARIAN WELLINGTON EASY : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
EASY VEGAN WELLINGTON RECIPE – SOULFUL FOOD CO
From soulfulfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
