Mushroom Wellington with Lentils and Walnuts
Prep time: 75 minServes: 6
Pairs with
Mushroom Wellington is the vegan dinner party's showpiece — a full-bodied red with ripe tannins and earthy notes. Nobody knows it's vegan until you tell them.
Ingredients
- 1 roll puff pastry (vegan)
- 400g mixed mushrooms, finely chopped
- 200g Puy lentils, cooked
- 100g walnuts, chopped
- 1 yellow onion, diced
- 3 garlic cloves
- 2 tbsp soy sauce
- 1 tbsp tomato paste
- Thyme, rosemary
- Olive oil
- Salt, black pepper
- Sesame seeds for glazing
Method
- 11. Sauté onion and garlic. Add mushrooms, cook on high until all liquid evaporates.
- 22. Mix with lentils, walnuts, soy, tomato paste and herbs. Season.
- 33. Roll out the pastry. Place filling in the centre, shape into a log.
- 44. Fold the pastry. Score the top with a fork.
- 55. Brush with plant milk, scatter sesame seeds.
- 66. Bake at 200°C for 30–35 minutes until golden.
- 77. Rest 10 minutes. Slice and serve with sauce and greens.