Vegan Wellington Wreath
Filled with mushrooms, walnuts, spinach, cranberries, and sundried tomatoes this vegan Wellington wreath makes a stunning Christmas centrepiece.
Equipment
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Ingredients
- 2 Tbsp vegetable oil
- 125 g onion, finely chopped
- 375 g mushrooms, finely chopped
- 4 garlic cloves, grated
- 125 g baby spinach, roughly chopped
- 100 g walnuts, roughly chopped
- 3 Tbsp dried cranberries
- 3 Tbsp sundried tomatoes in oil, chopped
- 1 tsp dried thyme
- ¾ tsp grated nutmeg
- 3 Tbsp orange juice
- Zest of 1 orange
- 1 Tbsp soy sauce
- 1 handful chopped parsley
- Salt & pepper
- 1 puff pastry sheet, plus extra for decoration
VEGAN EGG WASH
- 2 Tbsp vegan butter, melted
- 2 tsp dairy-free milk
- 2 tsp maple syrup
Instructions
- Heat the vegetable oil in a large frying pan over medium heat. Fry the onion until soft, about 6 to 8 minutes.2 Tbsp vegetable oil, 125 g onion, finely chopped
- Add the mushrooms and garlic. Cook until the mushrooms are soft, about 8 to 10 minutes.375 g mushrooms, finely chopped, 4 garlic cloves, grated
- Add the spinach, walnuts, cranberries, sundried tomatoes, thyme, nutmeg, orange juice, orange zest, and soy sauce.125 g baby spinach, roughly chopped, 100 g walnuts, roughly chopped, 3 Tbsp dried cranberries, 3 Tbsp sundried tomatoes in oil, chopped, 1 tsp dried thyme, ¾ tsp grated nutmeg, 3 Tbsp orange juice, Zest of 1 orange, 1 Tbsp soy sauce
- Cook until the spinach has wilted and most of the moisture has evaporated.
- Stir in the parsley and season to taste with salt and pepper.1 handful chopped parsley, Salt & pepper
- Roll out the puff pastry on a lightly floured surface to a 45 x 25 cm (18 x10 inch) rectangle1 puff pastry sheet, plus extra for decoration
- Preheat the oven to 200C/400F
- Line a baking tray with parchment paper.
- Make the vegan egg wash: stir together the butter, dairy-free milk, and maple syrup.2 Tbsp vegan butter, melted, 2 tsp dairy-free milk, 2 tsp maple syrup
- Leaving a 2.5cm (1 inch) border on each end, pile the mushroom mixture on top of the puff pastry.
- Roll the pastry to form a 45cm (18 inch) long log.
- Transfer the log to the baking tray.
- Fold the ends and brush each end of the log with some egg wash.
- Joining the two ends together, shape the log into a wreath.
- Brush the wreath all over with the vegan egg wash.
- Cut out stars in the extra puff pastry and decorate the wreath.
- Brush the wreath and stars all over with the vegan egg wash.
- Bake for 30 to 40 minutes, until pastry is golden brown.
- Leave the wreath to rest outside the oven for 10 minutes before serving.
Nutrition
Serving: 1servingCalories: 452kcalCarbohydrates: 37gProtein: 9gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 13gTrans Fat: 1gSodium: 345mgPotassium: 608mgFiber: 4gSugar: 11gVitamin A: 2099IUVitamin C: 22mgCalcium: 66mgIron: 3mg