If, like us, you’ve been following 'Mushroom Case
Daily' on ABC Listen, detailing the Erin Patterson trial, you may have wondered
if there is a way to create a vegan Wellington. We think we have just the
thing. Hoping you enjoy this very easy and delicious version of the much talked
about meal, served with mash and green beans of course!
Ingredients
- Puff Pastry (both Borgs and Pampas are vegan friendly) – 2
sheets, thawed
- Vegie Delights Vegie Roast
- 1 teaspoon of vegetable oil
- 1 packet of plant based bacon
- 500 g of finely chopped button mushrooms
- 2 tablespoons of Nuttelex buttery
- Potato mash, green beans and gravy to serve
Method
- Brown off the vegie roast in a frying pan using the vegetable oil (until it is lightly brown on all sides).
- Melt 1 tablespoon of the Nuttelex butter in a pan and add the chopped
mushrooms. Fry until well brown and all moisture has cooked away.
- Place one sheet of pastry on baking paper, lay out the vegan
bacon on top, and cover with fried mushrooms. Place vegie roast in the centre and fold
pastry up to bundle the filling – don’t worry if it is rough or not quite
joined.
- Place second sheet of thawed puff pastry on a board, and cut
short lines length ways, alternating cuts on each line. Drape this latticed puff pastry
over the roast on the baking paper, gently pulling to ensure the lattice cuts are
opened.
- Melt the remaining Nuttelex butter and brush over the
lattice.
- Cook on 180 C for approximately 30 to 40 minutes, watching that the pastry
cooks evenly.
- Slice the Wellington into pieces and serve on a bed of mash, with green beans
and vegan Mingle gravy – delicious!
