This festive vegan wellington features whole portobello mushrooms, a rich mushroom and nut filling, and homemade cranberry sauce. Perfect for Thanksgiving or Christmas, or whenever you want a vegan dinner to impress.
Rub the portobello mushrooms with some oil, then place face down on a baking tray and roast for 15 minutes at 180°C (355°F). Excess liquid can be reserved to make gravy, or adjust the filling later.
In a food processor, pulse the nuts until finely chopped and then spread on a baking tray to toast for 10 minutes in the oven at 180°C (355°F), until starting to brown.
In the meantime, heat up the olive oil in a frying pan on medium-high heat and fry the onions until translucent, around 5 minutes.
Add the finely chopped mushrooms. Cook until they have shrunk down and released their liquid, which takes another 5-10 minutes.
Reduce the heat to medium and add the garlic & herbs and continue cooking for another minute or two.
Deglaze the pan by adding the balsamic vinegar, soy sauce and bouillon powder.
Finally, take the pan off the heat and add the toasted nuts and chia seeds. Stir the mix until combined. If the filling seems a bit dry, add just a splash of the portobello liquid or water.
Assembling the wellington - step by step pictures in the post above.
Preheat the fan oven to 200°C (390°F).
If you use a block type puff pastry, roll out your puff pastry on a lightly floured board to a 14x14 inch (35cm) square, and transfer it to a piece of baking parchment or silicone liner. Pre-rolled puff pastry sheets are usually smaller and rectangular, you can still use a sheet but won't have so much pastry overlap for the braid.
With half the filling, make a line down the centre of the pastry, leaving an inch uncovered at each end.
Place and lightly press down the roasted portobellos evenly spaced on top of the filling.
With the rest of the filling, cover the whole mushrooms, and fill any gaps to make an even log shape.
Place small spoonfuls of the cranberry sauce over the top of the mushroom mix.
Cut four notches in the pastry at the corners of the filling, then trim the corner so you end up with two flaps at the end of the filling. (see pics!)
From the edges of the filling, cut an equal number strips of pastry about 2.5cm / ¾ inch wide on a slight diagonal towards you.
Fold up these end flaps, then working alternately from side to side, fold over and cross the pastry strips over the filling. Pinch the end of the final strips to the side of the pastry to seal.
Combine the soy milk and syrup and brush all of the pastry with it, top and sides, using a pastry brush.
Sprinkle the wellington with sesame seeds (optional).
Cook the wellington in the oven for 30 minutes at 200°C (390°F). Turn the tray around halfway through to ensure even cooking.
How many mushrooms?We usually love weighing ingredients, as it is often the more precise method of measuring. But this is not necessarily true for mushrooms.When mushrooms are allowed to dry out they can lose more than half their weight compared to when they are fresh, as moisture leaves them over time. That's why we resort to measuring them in cups where possible. Our cup quantities here apply to the prepped, finely chopped mushrooms.Portobello MushroomsThese beautiful, big and juicy mushrooms shrink down as they are roasted before going in the wellington, so its a bit tricky to know how big they will be. We sometimes end up using three, sometimes four portobellos.If in doubt, always roast that one extra portobello mushroom. If you end up not using it, you can chop it up finely and add it to gravy, or slice it up, season with salt and pepper and and serve on the side.Leftover pastry offcuts can be used to make some vegan cheese straws, or filled with chocolate spread to make some mini sweet treats!