We’re just three days away from Christmas, so what better time to get creative in the kitchen and cook some delicious vegan treats? Ever since going vegan 4 years ago, during the Christmas holidays actually, the amount of vegan Christmas food that’s sold at supermarkets and served at restaurants has hugely expanded. It’s become so much more accessible and stress-free to eat plant-based throughout the year and especially during the festive season. Over the past few years, I’ve always gone and bought vegan nut roasts, wellingtons, sausages, etc. for Christmas dinner, but I thought I’d make my own this year. There’s no going back now, my vegan mushroom and nut wellington was so easy to make, all the ingredients were really affordable and long-lasting, and it tasted delicious.
I don’t usually make my own pastry from scratch, unless it’s shortcrust pastry as it’s not too complicated to make and easy to store in bulk, so I got some JUS-ROL puff pastry from the fridge section at the supermarket (suitable for vegans and reduced to £1 last time I checked). The other ingredients are things that I usually have in my fridge anyway: onion, leek, mushrooms, nuts, and mustard. If you don’t like the taste of mustard, you could always replace wholegrain mustard with gravy (make a paste in a mug and pour it into the pan mixture for that added flavour and it will also add as a binding ingredient as well) and then use tomato paste to brush the pastry instead of dijon mustard!
On the side, I had some roasted veggies, baby potatoes, and gravy. Other Christmas dinner side-dish favourites include stuffing and vegan Yorkshire puddings, which I’ll probably be having on Christmas day itself. I love drowning my roasts in gravy, but cranberry sauce works well with a Christmas roast as well- you can have both together as well, depends on what you prefer. The recipe and instructions below might seem a bit longer than expected, but I’ve tried being as precise as possible with how I cooked mine for clarity purposes, but the wellington is literally just 4 easy steps:
1. Cook the portobello mushrooms & set aside
2. Cook everything else in a pan
3. Pour the mixture into your rolled out puff pastry and top with mushrooms, folding other side over
4. Bake for 30 minutes!
Now, onto the actual recipe and list of ingredients!
- Store bought vegan puff pastry
- 3/4 large portobello mushrooms
- 6-7 small chestnut mushrooms (finely chopped)
- 1 onion (finely chopped)
- 1 leek (finely chopped)
- 2 garlic cloves (finely chopped)
- 100g pecans
- 100g walnuts
- A handful of spinach (~100g)
- 3 tbsp olive oil/ fry light oil spray
- splash of oat/ soya milk
- 2 tbsp wholegrain mustard
- 2 tbsp dijon mustard
- 1 spring of rosemary (chopped)
- 2 spring of thyme (chopped)
20 min prep time
30 min cooking time
- Add your portobello mushrooms in a pan with 1tbsp olive oil or 4 sprays of fry light oil on medium/ heat for approximately 5minutes, or until cooked. I used chestnut portobello mushrooms, but you can use the white ones too- it doesn’t really matter. Once cooked, remove the mushrooms from the pan and set aside. At this point, pre-heat your oven to 200 (celsius).
- In the same pan, add your chopped onion, leek, garlic, small mushrooms, and half of the chopped herbs (rosemary and thyme). Add 4 more sprays of oil, or 2 additional tbsp of olive oil in the pan and stir around until the onion and leek have softened and browned. Then, add the pecans, walnuts, spinach, the rest of the herbs, and 1 tbsp of wholegrain mustard into the pan until the spinach wilts. Take the pan off the heat and let it sit until you roll out the puff pastry.
- Sprinkle some white flour over a clean, dry surface and roll out your pre-bought puff pastry block with a rolling pin. I measured the width of 2 (and a bit) portobello mushrooms for the width to make sure the pastry would fold over evenly. As for the length, I measured it according to 3 or 4 portobello mushrooms depending on how thinly you wanted to roll the pastry out to.
- Once the puff pastry is rolled out, brush it with 2 tbsp of dijon mustard, or you could just brush it with tomato puree or olive oil, but I love the touch of dijon (the wellington doesn’t come out tasting spice at all, so don’t worry about that!). Then, pour your pan mixture onto HALF of the pastry horizontally and place the 4 pre-cooked portobello mushrooms evenly on top of the nut mixture.
- Fold the other half of the pastry on top of the portobello mushrooms so you have a log style shape and seal the edges with a fork. I used a combination of soya milk and oil spray to glaze the top of the pastry before putting it in the oven, firstly I brushed the top of the pastry with 3 tbsp of soya milk and then I sprayed it with oil.
- Finally, line your baking tray with some parchment paper, carefully transfer your wellington on the tray and bake for approximately 30 minutes. I checked the oven as 25′ and then took my wellington out at 35′ as I prefer it to have crispy edges!
- Set your wellington aside to cool for 10 minutes and then cut it into portions to serve with some roasted vegetables and potatoes, stuffing, gravy, and whatever else you want!