Getting all fancy this time on vegan eats!
For thanksgiving I decided to get creative and try out a new recipe and according to my taste buds I thought it was a success. I followed a recipe from Delicious Everyday, with a few minor tweaks/cheats, to see the original recipe, click here.
Mushroom Wellington – with Spinach & Onions
- 4 Portobello Mushrooms, cleaned and trim the stem
- 1 Bag Spinach (approx 300g)
- 1 – 1 1/2 Large Yellow Onions chopped
- 2 tsp Thyme (I didn’t have fresh as recommended in original post)
- 3 Tbsp Olive Oil
- 1 Tbsp Dijon Mustard
- 2 Sheets Puff Pastry (I bought mine – i’m a cheater! – homemade recipe above)
- Salt & Pepper – to taste
Vegan Egg Wash
- 1 Tbsp Chickpea Water
- 1 Tbsp Almond Milk
- 1 tsp olive oil
- 1/2 tsp maple syrup
Heat 1 Tbsp of olive oil in a large frying pan, add onion salt and pepper, sautéed 10-15 minutes or until golden brown, on medium-low heat. Place in a bowl to cool. Add second Tbsp of olive oil, add spinach, sautéed until wilted, 2-3 minutes on medium-low, move to bowl to cool. Add final Tbsp of olive oil to pan, place mushrooms stem down, cook for 5 minutes on medium to medium high. Flip and cook for a further 5 minutes. Remove and place on paper towel on a plate to cool (will release water as it cools). Pop all three dishes in the fridge to fully cool.
**I sautéed my veggies in the late morning and left in the fridge. Then assembled about 45 minutes out from dinner time – it seemed to work well and saved time if you are having company!**
Pre-heat oven to 390F.
Place parchment paper on a baking sheet. Gently lay first sheet of puff pastry on the paper. Place half of the onions on the pastry (leave about a two inch edge, so you can close it once filled). Place half of the spinach on top of the onions and sprinkle 1 tsp of thyme. Place the 4 mushrooms (I did them in a square), spread dijon on each. Cover with the rest of the spinach and 1 tsp thyme. Finally add the remaining onion.
Very carefully place the second sheet of pastry on top and fold the edges under the bottom sheet (you want the seams down and tucked underneath). Once assembled, add all ingredients of the vegan egg wash in a small dish and whisk. Brush the top and edges of the pastry with the wash and place in the freezer for 10 minutes. Brush with the wash a second time and place back in the freezer for another 10 minutes. I did a few small cuts to let the steam out (see picture), then bake in oven for 30-35 minutes, until golden brown.
BOOM Vegan Thanksgiving dinner!
*I also made up some mushroom gravy…store bought…who do you think I am?!? It was a lovely addition to this dish!
Until next time day dreamers.
