Packed Mushroom Wellington
A festive packed mushroom Wellington filled with a savory mixture of chestnut mushrooms, tofu, red lentils, and aromatic herbs, wrapped in flaky puff pastry and baked until golden brown. Perfect for a vegan Christmas feast or any special occasion, this dish is bursting with flavour and plant-based goodness.
Serves: 2
60 minutes
Cook time
Unit
Metric
Imperial (Coming Soon)
Ingredients
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Ingredients:
- 2 medium carrots
- 4 spring onions
- 4 cloves oak smoked garlic
- 1 punnet chestnut mushrooms
- 3 large flat mushrooms
- 1 sprig Rosemary
- 12 sage leaves
- 4 sprigs of thyme
- 1 block extra firm tofu
- 1 tsp white miso paste
- 1 tbsp balsamic glaze
- 1 tsp soy sauce
- 1 tsp liquid smoke
- 1 tsp marmite
- 0.75 cup red lentils
- 150ml stock and water
- Big handful roasted chestnuts
- 0.5 cup Nutritional yeast
- 0.5 cup Panko breadcrumbs
- 4-5 leaves cavelnero (long kale)
- 2 Puff pastry sheets
- Oil
- Salt and pepper
- Oat milk
🔄Sam Jones's Suggested Substitutes
Puff Pastry Sheets Vegan Puff Pastry Sheets
Tofu Tempeh
Nutritional Yeast Vegan Parmesan Cheese
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