Vegan Chestnut and Mushroom Wellington

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This Vegan Chestnut and Mushroom Wellington is a plant based twist on a classic recipe. Mushrooms and chestnuts are the perfect filling.

Prep Time30

Cook Time1

Total Time1 30

Course: Dinner

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: chestnut mushrooms, chestnuts, puff pastry

Servings: people

Calories: 575.56kcal

Pre-heat your oven to 180 C / 400 F / gas mark 6.
Heat a little vegetable oil in a pan and fry the diced onions for 5 - 8 minutes or until softened.
Add the diced mushrooms, minced garlic and thyme and cook for another 12 - 15 minutes until the mushrooms are cooked and all the moisture has evaporated.
Add in the chopped chestnuts and season to taste.
Immediately take the mushroom mix off of the heat and plunge the pan into a bowl of cold water to bring the temperature down as quickly as possible. The mixture must be cold before wrapping it in pastry.
Lay out your puff pastry sheet with the long edge facing you. Cut the pastry into two pieces, one ⅔rds of the length and one ⅓rd of the length.
Spoon the mushroom mix into a mound on top of the smaller sheet of pastry. Press down to make sure the mound is compacted.
Lay the larger sheet of pastry over the top and press down to seal around the edges.
Using a sharp knife cut a criss-cross pattern on top of the pastry and brush with the soy milk.
Place the wellington into the centre of the oven and bake for 30 minutes or until golden all over.
Serve while still hot.