Vegan Wellington

Directions

1. Blitz the king oyster and grey oyster mushrooms in a food processor until finely chopped (reserve the chestnut mushrooms until step 5)

2. Heat 2 tablespoons of the oil in a large frying pan and fry onion and garlic for 3-4 minutes or until soft and caramelise. Add the chopped mixed mushrooms to the pan and continue to fry for 5-6 minutes, until the mushrooms are cooked and any liquid has evaporated. Add spinach/kale and cook until wilted.

3. Put the cooked Bulgar wheat, cranberries, pine nuts and rosemary in a large bowl and stir well to combine. Add the mushrooms and spinach/kale and season well.

4. Lay out a large sheet of foil and then place the mushroom mix in the centre and shape into a log. Bring the foil up to secure the shape and seal the edges. Chill until completely cold.

5. Meanwhile heat the remaining oil and fry the whole chestnut mushrooms for 5-6 minutes, until browned all over. Set aside.

6. Pre heat the oven to 220oc, fan 200oc, gas 7.

7. To make puff pastry Thankyou Nancy Birtwistle for this easy puff pastry recipe check out the link above in the ingredients list.

8. Take the mushroom mixture from the fridge, Roll out the puff pastry and squeeze out the mushroom mixture from the foil and push it into the centre of the puff pastry with a spatula. Shape the pastry around the filling and and seal both ends, trim the edges and crimp with a folk. Lightly score the top and make a few pastry leaves.

9. Whisk the oat milk and with a sprinkle of turmeric powder and brush over the wellington. Attach the leaves and glaze them.

10. Bake for 35-40 mins or until the pastry is golden and crisp. Let it rest for 5 minutes and then transfer to a board to serve. Alternatively I have cooled my wellington and frozen it ready for Christmas day. ❄️