For Christmas this year we created a Vegan Wellington filled with Mushrooms, Spinach, Shallots and Vegan Feta (a few of our favourite things). It went down a treat with the Vegans and the non-Vegans in the family. Preparing and freezing the Vegan Wellington in advance ensured dinner did not get in the way of celebrations.
Vegan WellingtonCourse: Main Course, Savoury, Roast DinnerCuisine: British, Vegan
Images for the Vegan Wellington are in the Gallery below the Recipe Card.
Prep times will differ dependant on experience, I recommend preparing this a day in advance so it can be put in the freezer overnight. For a smaller version use a smaller loaf tin and cut down the ingredients accordingly.
Serving sizes are dependant on greediness.
500g Puff Pastry (ready rolled is quickest)
30 Shallots (approx)
500g Frozen Leaf Spinach
400g Mixed Mushrooms (I used 200g Chestnut/200g Forestiere)
230g Violife Vegan Greek White Block (or similar Vegan Feta alternative)
100g Sage and Onion Stuffing Mix (this helps soak up any excess liquid)
180g Roasted Whole Chestnuts (I used Merchant Gourmet)
4 Portobello Mushrooms
Vegan Butter Substitute to glaze (such as Flora Plant Butter)
Flour for dusting
- 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