Tin Can Vegan Mushroom Wellington | Vegan Food & Living

Tin Can Vegan Mushroom Wellington

Tin Can Vegan Mushroom Wellington

This delicious mushroom, lentil and spinach Wellington with caramelised onion gravy and roast potatoes is a great option for cooks with limited time to spare in the kitchen.

This easy Vegan Mushroom Wellington might look and sound like a complicated dish to make, but it utilises tinned food to make the dish cheaper and quicker to make saving you time prepping vegetables.

Total Time: Prep Time 35 minutes | Cook Time 1 hour

Servings: 8

Total Time: Prep Time 35 minutes | Cook Time 1 hour

Servings: 8

Ingredients

Method

Ingredients

(Servings: 8)

  • For the wellington
  • 0.25 0.25 400 g tins of whole button mushrooms
  • 48.75 48.75 g tin of fried onions
  • 50 50 g tinned leaf spinach
  • 50 50 g tinned green lentils
  • 0.25 0.25 heaped tsp garlic paste (or 2 grated cloves)
  • 0.25 0.25 tsp vegan mustard (heaped)
  • handful of fresh parsley
  • 0.125 0.125 vegetable stock cube
  • 0.125 0.125 lemon
  • 0.125 0.125 ready-to-roll puff pastry sheet (320g)
  • rapeseed oil
  • For the roast potatoes:
  • 0.25 0.25 560 g tins of peeled new potatoes
  • rapeseed oil
  • For the onion gravy:
  • 48.75 48.75 g tin of fried onions
  • 0.125 0.125 vegetable stock cube
  • 0.25 0.25 tsp flour (heaped)

Method

  1. Preheat the oven to 180°C/Gas Mark 4. Add both tins of onions to a roasting tin and roast in the oven for 45 minutes until browning and sticking to the edges. Remove and set aside to cool.
  2. With the remaining onions still in the roasting tin, crumble over the stock cube. Sprinkle over the flour and cook on the hob, stirring for 1 minute. Add 1 ltr (13⁄4pt) boiling water and stir, to bring everything together. Cook over a low heat for 5 minutes, scraping the bottom and sides of the tin. Keep warm.
  3. For the potatoes, drain the tin and carefully press each potato so that it is slightly squashed. Heat a roasting tray in the oven with a little oil and roast the potatoes until crispy, around 50 minutes.
  4. Drain the mushrooms and add to the pan, followed by the lentils. Lower the heat and simmer for 3 minutes or until the mixture has thickened and the liquid has evaporated. Take off the heat and add the lemon zest and parsley, then combine and set aside to cool.
  5. Sauté the spinach in a little oil, then crumble in a vegetable stock cube. Cook for 2 minutes, season, then set aside to cool.
  6. To assemble, roll out the pastry sheet, leaving it on its paper. Brush the mustard across the pastry, leaving 2.5cm (1in) to the edge of the pastry.
  7. Spread the reserved onions, then the spinach and finally the mushroom and lentil mixture onto the pastry. Roll the pastry by lifting the paper, seal the edges, then fold the ends underneath. Brush with oil and return to the fridge for at least 30 minutes.
  8. Remove the paper and place on a baking tray. Brush again with oil and roast in the oven for 45 minutes or until golden brown.

 

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