Butternut and Mushroom Wellington
You won’t miss the meat in this tasty vegan butternut and mushroom Wellington. This makes the perfect main for your Sunday roast and is simple to make despite its impressive appearance.
- Neck end of a large butternut squash, about 12.5cm long
- 0.5 0.5 Tbsp olive oil
- For the mushroom layer:
- 0.33333333333333 0.33333333333333 banana shallots finely chopped
- 125 125 g mixed mushrooms, finely chopped
- 0.66666666666667 0.66666666666667 garlic cloves, crushed
- small handful thyme sprigs, leaves picked and roughly chopped
- 0.33333333333333 0.33333333333333 Tbsp red miso paste
- 25 25 g cashew nuts
- 25 25 ml vegetable stock
- Plain flour, to dust
- 100 100 g block puff pastry
- 0.33333333333333 0.33333333333333 Tbsp plant milk, to glaze
- Preheat oven to 200C (180C fan) gas mark 6 and line a baking sheet with baking parchment. Peel the squash neck and slice evenly in half lengthways. Lay cut-side down on prepared sheet and brush with 1tbsp oil. Season and roast for 1 ¼ – 1 ½ hr, until tender. Set aside to cool
- Make the mushroom layer. Heat remaining 2tbsp oil in a large frying pan over medium heat and cook shallots for 5min, until softened. Turn up the heat to high and add mushrooms. Cook, stirring occasionally, for 12-15min until any liquid released by mushrooms has evaporated and they are golden brown. Add garlic, thyme and miso and cook for a further 2min. Remove from the heat.
- In a food processor or using a stick blender, blend cashews and stock until smooth. Stir this into mushroom mixture. Check seasoning and set aside to cool
- To assemble, line baking sheet with fresh baking parchment. Lightly flour a work surface and roll out 1/3 of the pastry to a 30.5 x 15cm (12 x 6in) rectangle. Spread over mushroom mixture leaving a 1cm (1/2in) border around the edges. Lay on roasted butternut halves making sure they join up
- Roll out the remaining pastry as before until large enough to cover the assembled filling. Lay over the filling, trim edges and crimp to seal. Chill for 30min.
- Reheat oven to 200C (180C fan) mark 6.
- Brush Wellington with soya milk and cook for 50min—1 hr, until golden brown and crisp. Leave to rest for 10min before transferring to a board or plate. Serve in slices.