Vegan Wellington

Directions

• Prepare the filling
• Roast the 30 Shallots in the skins with Olive Oil on Gas 5 for 1 hour
• Roast the 4 Portobello Mushrooms on Gas 5 for 10 minutes
• Slice and fry the 400g mixed mushrooms
• Defrost the spinach in the microwave for 5 minutes. Once cooled squeeze out any excess water using your hands.
• Slice the 180g Chestnuts
• Dice the 230g Vegan Feta
• Squeeze out any excess water from the cooled spinach
• Peel the cooled Roasted Shallots
• 
  Creating the Vegan Wellington
• Roll out the pastry on a floured if not used ready rolled into a large rectangle. Sprinkle with flour and lay over the loaf tin flour side down (this will stop it sticking to the tin)
• Ease the pastry into the loaf tin so there is a hollow area to fill
• Sprinkle a layer of Sage and Onion stuffing mix
• Create a layer using half of the Spinach
• Then add half of the Vegan Feta, followed by half of the Mixed Mushrooms and half of the Chestnuts
• Repeat stages 4 and 5
• Add the Roasted Shallots
• Finish with the Portobello Mushrooms. Push them down firmly
• Cut a rectangle of pastry to lay on the top. Pinch the edges together
• Turn out onto an oven tray lined with grease proof paper
• You can cook it at this stage on Gas 6 for 35 minutes. However, I do recommend freezing the Wellington first (this will help with the structure). Cover with Cling film before freezing
• 
  Cooking the Vegan Wellington
• Pre-heat the Oven to Gas 6
• Take the Vegan Wellington from the freezer and brush with some melted Vegan Butter Substitute such as Flora Plant Butter
• Bake the Vegan Wellington for 1 hour. The pastry should be golden brown