vegan dinner party

This vegan Wellington features a savory minced mushroom center loaded with layers of flavors - including sage, thyme and onion and a slight balsamic sweet tang - all wrapped in light and crispy puff pastry. It&#39;s an elegant dish that&#39;s surprisingly easy to make!

Mushroom Wellington (Vegan + GF option)

puff pastry

lb. white mushrooms (454 g)

olive oil

c. chopped red onion (256 g)

garlic (minced)

Tbsp. balsamic vinegar (30 ml)

½ Tbsp. chopped fresh thyme (or ½ tsp. dried thyme)

½ Tbsp. chopped fresh sage (or ½ tsp. dried sage)

(plus

black pepper (plus more to taste)

raw baby spinach, roughly chopped (113 g)

½ Tbsp. unsweetened unflavored non-dairy milk ((optional))

Preheat your oven to 375°F (approx. 190°C). Line a baking sheet with parchment paper.

Take your sheet of puff pastry out of the freezer and set aside to thaw.

Place the mushrooms in the bowl of a food processor and pulse until crumbly, 10–11 times. Do not over process.

Heat 2 Tbsp. of the oil in a large skillet over medium-high heat. Add the onion and sauté until soft, 3–4 minutes. Lower the heat to medium and add the garlic. Sauté for an additional 2 minutes.

Add the mushrooms and balsamic vinegar and cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated, 10–12 minutes.

Push the mushroom mixture to the side of the skillet and add 1 Tbsp. of oil to the center. Add the water chestnuts, if using, and the thyme, sage, salt, and pepper and sauté until the herbs are fragrant, about 1 minute. Add the spinach and stir until wilted. Incorporate this spinach mixture into the mushroom mixture. Turn off the heat and add more salt and pepper to taste. (Allow this mixture to cool at least 10 minutes before adding to the puff pastry.)

Roll out the puff pastry on a lightly floured flat surface so the pastry extends an additional 1–2 inches (2.5–5 cm) in each of the four directions. Transfer to your parchment-lined baking sheet.

Add the mushroom mixture to the center of the pastry and form into a loaf shape. Fold both of the long sides up to meet in the center and pinch to seal the two together. Cut about an inch (2.5 cm) of the excess pastry from the two short ends and set those pieces aside. Then, fold the short ends up and over the top of the Wellington. Gently turn the loaf over so all seams are now underneath. 

Place the two scraps of pastry that were trimmed from the ends side by side and then overlap the pieces to create a pretty design to add to the surface of the Wellington. Be sure to pinch the top and bottom of the braid to secure it.

Using a very sharp knife, score two rows of 1-inch (2.5-cm) diagonal slits across the top of the Wellington. Pierce each side with a fork a few times, as well. .

Optional: Combine 1/2 Tbsp. of each oil milk and very lightly brush a small amount over the entire surface of the Wellington. This makes the Wellington a light golden brown and a bit more tender so it&#39;s easily sliceable without excess flaking. But if you desire a Wellington darker in color, skip this step

Bake for 40 minutes, rotating the baking sheet at the 20-minute mark. Let rest 10 minutes before slicing into thick slices.

https://www.youtube.com/watch?v=w1SRZsp7CyU

It seems any recipe that involves puff pastry is sure to be a winner, and this vegan Mushroom Wellington is truly no exception. Aside from its lightly crispy exterior, this Wellington’s minced mushroom center is loaded with layers of flavors, including sage, thyme and onion and a slight balsamic sweet tang. This is one of my husband, Jeff’s, most favorite recipes, and is fantastic to serve as a vegan main dish on Thanksgiving, Christmas, or any other holiday!

For more info on this special holiday cookbook and to buy your copy, please visit my online store:
https://shop.audreydunham.com

For the full recipe, click here:
https://audreydunham.com/mushroom-wellington/

Thank you, Matt McNeil, for filming and editing this video, and to Andrew Appel for adding your special touch, as always.

To buy pre-cut flat parchment sheets (a total game-changer!), click here:
https://amzn.to/3qMBfv6

TRY THE COOKIES THAT MY HUSBAND,   @Jeff Dunham  CALLS "HIS CRACK!"
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Vegan Mushroom Wellington - my husband's FAVORITE!

An alternative Sunday roast, this flavoursome pie is much easier to prepare than it looks and makes the perfect centrepiece for a meat-free meal. For a delicious vegan version, swap the milk for a plant-based alternative and make sure your puff pastry is vegan.

This recipe is part of a <a href=" https://www.bbc.co.uk/food/articles/budget_vegetarian_family_meal_plan_for_four"> Budget vegetarian meal plan for four</a>. In September 2023 this recipe was costed at an average of £3.88 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a <a href="https://www.bbc.co.uk/food/articles/budget_recipes">low-cost store-cupboard</a>.

Creamy mushroom pie and vegetables

vegetable oil

onion,

flour

250 milliliters/9fl oz hot vegetable stock, made with 1 vegetable stock cube

100 milliliters/3½fl oz milk

pack ready-rolled puff pastry

salt and black pepper

350 grams/12 ounces medium carrots, peeled and halved lengthways

350 grams/12 ounces medium parsnips, peeled and halved lengthways

250 grams/9 ounces frozen peas

This makes a colourful and tasty vegan main course that is perfect for a dinner party or special meal. 

Roast aubergines with jewelled rice and tahini dressing

aubergines, halved lengthways

butternut squash, peeled and cut into 2cm/¾in cubes

spring onions, green parts only, thinly sliced

sea salt and black pepper

lime wedges,

jasmine rice

salt

cinnamon

Persian lime (optional)

grams/3½oz cranberries

pomegranate, seeds only

chives,

½ lime, very finely chopped (including skin)

½ lime, juice only

garlic clove, chopped

spring onions, white parts only, chopped

½ green chilli, deseeded and chopped

tahini

soy sauce

tbsp red wine vinegar or sherry vinegar

4½ tbsp date molasses

Bursting with festive colours, flavours and aromas, this vegan Christmas dinner centrepiece is a real showstopper. All the toppings can be prepared up to a day in advance, too. 

Hasselback butternut squash with chestnuts, pomegranate and tahini 

garlic clove,

pomegranate molasses

tbsp clementine or orange juice

coriander

mint leaves

parsley

tbsp tahini

150 milliliters/5fl oz vegetable oil,

butternut squash (about 1.1kg/2lb 8 ounces)

tsp mixed spice

180 grams/6 ounces whole cooked chestnuts, roughly chopped

pomegranate, seeded (about 100 grams/3½oz seeds)

red chill, deseeded and finely sliced

This hasselback butternut squash is the perfect vegan Christmas centrepiece.

Hasselback butternut squash

Whip up these family-friendly vegan enchiladas for a tasty midweek supper or weekend brunch.

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Top 5 vegan dinner party recipes from across the web

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