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Asian Mushroom Wellingtion [vegan] by The Flexitarian

Asian Mushroom Wellington [vegan]

Mushrooms fragranced with Chinese 5 Spice and presented in a stunning puff pastry plait, this Asian Mushroom Wellington is perfect for entertaining.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Christmas Recipes, Entertaining
Cuisine Asian
Servings 6 servings
Calories 285 kcal

Equipment

frying pan
oven tray

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 250 g chestnut mushrooms
  • 100 g carrots
  • 4 shallots - finely sliced
  • 3 garlic - crushed
  • 1 Tbsp + 1/2 tsp Chinese 5 Spice
  • 1 chia egg - 1 Tbsp of ground chia seeds mixed in 3 Tbsp water (or 1 organic egg)
  • 3 Tbsp breadcrumbs
  • 3 tsp tamari soy sauce
  • 1 puff jus-rol pastry sheet [320g / 11.3 oz]
  • 5 Tbsp fresh coriander
  • olive oil
  • melted dairy free butter to brush
  • salt & pepper

Instructions
 

  • Make chia egg by mixed together ground chia seed and water. Set aside.
    1 chia egg - 1 Tbsp of ground chia seeds mixed in 3 Tbsp water (or 1 organic egg)
  • Wash and clean mushrooms. Mince them very finely.
    250 g chestnut mushrooms
  • Heat some olive oil in a large frying pan. Add finely sliced shallots, crushed garlic and Chinese 5 Spice.
    100 g carrots, 4 shallots - finely sliced, 3 garlic - crushed, 1 Tbsp + 1/2 tsp Chinese 5 Spice, olive oil
  • Add minced mushrooms and grated carrot. Fry gently until mushrooms are cooked.
  • Remove from heat. Add tamari sauce, breadcrumbs, chopped coriander and chia egg. Mix well until all is well blended together. Season to taste and set aside.
    3 Tbsp breadcrumbs, 3 tsp tamari soy sauce, 5 Tbsp fresh coriander, salt & pepper
  • Preheat the oven to 200°C/400°F/Gas 6.
  • Roll out pastry sheet on baking paper.
    1 puff jus-rol pastry sheet [320g / 11.3 oz]
  • Keep middle third to pile up mushroom mixture. With a sharp knife cut 2 to 3 cm [0.8 to 1.2 inch] wide strips on the other thirds like so:
  • Pile mushroom mixture in the middle, packing it tightly.
  • Alternating sides, plait each strip on top of the other
  • Until you reach the end
  • Brush some dairy free butter all over.
    melted dairy free butter to brush
  • Place in the oven for 20-25 mins until golden
  • Once done, leave to rest for 10 mins before serving.
  • Note: If serving with these Asian Roasted Brussels Sprouts with Cashews, you can time both dishes to be ready at the same time. You can cook them on separate trays or on the same tray. If cooking on the same tray, start by cooking the Brussels sprouts first, then after 10 mins add the mushroom wellington, followed by the cashew 10 mins later. See the recipe introduction for the link to my recipe for Asian Roasted Brussels Sprouts with Cashews.

Nutrition

Serving: 1servingCalories: 285kcalCarbohydrates: 29gProtein: 6gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.003gSodium: 325mgPotassium: 347mgFiber: 3gSugar: 3gVitamin A: 2809IUVitamin C: 2mgCalcium: 46mgIron: 2mg

Find this recipe online:

Asian Mushroom Wellington [vegan]

https://theflexitarian.co.uk/recipe-items/asian-mushroom-wellington-vegan/