Vegan Mushroom Wellington

Portobello mushrooms wrapped with caramelised onions and spinach in flaky vegan puff pastry.

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Recipe Info
Servings: 4
Prep: 10m
Cook: 50m
Total: 1h
Ingredients
  • 4 large portobello mushrooms, stalks trimmed and cleaned
  • 3 large onions, peeled and chopped
  • 3 tbsp olive oil
  • 300g baby spinach
  • 4 sprigs fresh thyme, leaves picked
  • 1 sheet vegan puff pastry
  • 1 tbsp Dijon mustard
  • Salt and pepper, to taste
  • 1 tbsp aquafaba (chickpea water)
  • 1 tbsp almond milk (or cashew milk)
  • 1 tsp avocado oil (or other neutral oil)
  • 1/2 tsp maple syrup (or brown rice syrup)
Instructions
  1. Heat half the olive oil in a large frying pan over low-medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, for 15-20 minutes until golden brown, keeping an eye on them so they don’t stick.
  2. Remove the onions from the pan. Add the spinach to the same pan and cook until wilted, then remove and leave to cool.
  3. Increase the heat to medium-high, add the remaining olive oil, and cook the mushrooms top-side down for about 5 minutes until lightly golden, then turn and cook for a further 5 minutes. Remove and drain on paper towel, top side up, as they release liquid as they cool. Transfer the onions, spinach and mushrooms to the fridge to cool completely.
  4. Preheat the oven to 200°C. Line a baking tray with parchment and lay the puff pastry sheet on top. Spread half the caramelised onions over the middle third of the pastry, leaving a 2cm border. Top with half the spinach. Spread the Dijon mustard over the mushrooms, season well, and place on top of the spinach. Top with the thyme and the remaining spinach and onions.
  5. Carefully roll the pastry over the filling to form a log, pressing down to seal the edges, then roll so the seam is underneath.
  6. Whisk together the aquafaba, almond milk, avocado oil and maple syrup to make a vegan egg wash. Lightly coat the pastry, then freeze for 10 minutes. Repeat with a second coat and freeze for a further 10 minutes.
  7. Return the pastry to the baking tray and bake for 30-35 minutes, until golden and flaky.
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