Veggie Wellington

Name: Veggie Wellington
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: Serves 6
Cuisine: British
Ingredients: 2 tsp dried mixed herbs; 1 small cooked beetroot, roughly chopped; 120 g/4½ oz shiitake or chestnut (cremini) mushrooms, finely chopped; 1 tsp yeast extract; 1 tbsp balsamic vinegar; 2 garlic cloves, crushed; 1 tbsp vegetable oil; sea salt and ground black pepper; 4–6 tbsp plain (all-purpose) flour; 40 g/1½ oz (⅓ cup) porridge oats (oatmeal); 125 g/4½ oz (1 cup) cooked rice; 1 x 400 g/14 oz can kidney beans, drained and rinsed; 1 tbsp dairy-free butter, plus extra for greasing; 1 onion, finely diced; 4 tbsp aquafaba or unsweetened dairy-free milk, for glazing; 1 x 320 g/11¼ oz sheet of Vegan puff pastry; 1 large handful spinach or kale, washed and chopped; 100 g/3½ oz (scant 1 cup) walnuts; 1 tbsp balsamic extract; 250 g/9 oz chestnut (cremini) mushrooms, finely chopped; 1 tsp miso paste

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 25

Appears in

Great British Vegan

By Aimee Ryan

Published 2021

About

This is admittedly a bit time-consuming and a little fiddly, but the effort is worth it for that classic Wellington look, with a pink centre, surrounded by mushroom pâté and a crisp, buttery puff pastry casing.

Ingredients

1 x 320 g/11¼ oz sheet of Vegan puff pastry
4 tbsp aqu

Europe
United Kingdom
Wellington
Vegan
Pie
Mediterranean

Method

Make the pâté. Melt the butter in a medium saucepan over a medium heat and fry the onion and mushrooms for 5 minutes, until softened. Add the miso paste and vinegar and cook for a further 5 minutes, until everything is dark and sticky. Stir in the spinach and leave to wilt. Remove from the heat and put in a food processor along with the walnuts. Blitz to a smooth pâté.</