Mushroom and Chestnut Wellington – Vegan Christmas Dinner | Adventure Yogi

This is Part two of AdventureYogi’s ultimate Vegan Christmas Dinner, click here, for part one: the best gravy you’ve ever had and three: Mulled Berry Cheesecake!

Christmas dinner is the best time to get together with family and friends and share something delicious which is why these vegan recipes are sure to tickle anyone’s tastebuds, not just vegans! For the main event, a mushroom and chestnut wellington has yet to fail me!

Mushroom and Chestnut Wellington

Ingredients

For the filling:

• • 200g Chestnut mushrooms
  • 100g Shiitake mushrooms
  • 300g Chestnuts, roasted and peeled
  • 125g Cooked black-eyed beans,
  • 1 Red onion

 

• 2 Cloves garlic
• 1 tsp Dried sage
• tbsp Mushroom ketchup (optional)
• 1 tbsp Olive oil
• Salt and Pepper
  

  Shortcrust Spelt Pastry (you can also use Jus-rol puff pastry for ease and speed):

• 175g Spelt flour
• 75g Vegan margarine
• 3-4 tbsp water
• 2 tbsp non-dairy milk for brushing

Method:

1. Finely chop the onion and fry in a frying pan until translucent and just starting to caramelise.
2. Mince the garlic and slice the mushrooms and stir into the onion. Sweat on a medium heat until the mushrooms and are just starting to brown. Then set the pan aside to cool.
3. In a food processor, blend the beans and chestnuts until they start to resemble breadcrumbs. If you’ve like a little extra texture blend the chestnuts separately and leave a little coarser.
4. Place the bean and chestnut mixer into a large mixing bowl.
5. Blend the mushrooms in the food processor and add to the mixing bowl along with the sage, and mushroom ketchup if using.
6. Mix together well and season to taste and set aside whilst you make the pastry.
7. In a large mixing bowl, chop the marg with a knife until cut into fairly small chunks. Then add the flour and rub the mixture together with your fingertips until it resembles fine breadcrumbs.
8. Add the water a bit at a time until the mixture comes together in your hands to form a ball.
9. Place the pastry covered in the fridge for 20 mins before rolling it out on a lightly floured surface into a large rectangle.
10. Mould the mushroom mixture into a loaf shape in the centre of your pastry lengthways.
11. Brush the pastry edges with milk and carefully roll the whole thing, leaving the seam underneath.
12. Pinch the ends together and brush the whole thing with milk, make a few small cuts in the pastry for steam to escape then place onto a greased baking tray.
13. Bake in a pre-heated oven at 180C for 35-40 mins until golden brown. Serve immediately.

Stuck for ideas for sides? Click here for our brussels sprouts recipes to die for!