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!
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