Vegan Mushroom Wellington Recipe #vegan #mushroom #vegetable #food #recipes

The best veggie lover Mushroom Wellington formula loaded down with spinach, caramelized leeks, Beyond Meat Italian wiener and plant-based smoked gouda. Brilliant, flaky heavenliness!

The ideal season to enjoy with some excessively heavenly solace nourishment. Be that as it may, don't feel too regretful about your supper right now since this child is stacked with one pound of nutritious mushrooms, otherworldly spinach and huge amounts of delightful malignancy battling leeks.

Get imaginative and include broiled chestnuts, butternut squash or sweet potatoes in with the general mish-mash. A bunch of toasted pine nuts and even lentils would make a decent expansion as well, whatever your taste buds extravagant this time. Cranberries anybody ?

I'm especially attached to this mushroom Wellington formula since it's constantly a group most loved in addition to all the filling can be prepared ahead of time. So come Christmas morning you should simply defrost the baked good while everybody is opening their presents, collect the Wellington and prepare away.

Vegan Mushroom Wellington Recipe #vegan #mushroom #vegetable #food #recipes

Ingredients :

  • 1 lb baby bella mushrooms -sliced
  • 1 leek -sliced and rinsed well
  • 1/2 lb bay spinach
  • 2 9x9 vegan puff pastry sheets
  • 2 links Beyond Meat Italian Sausage
  • 1/3 cup dry white wine
  • 4 cloves garlic -minced
  • 10 sprigs thyme (leaves only)
  • 4 leaves sage -sliced
  • 2-3 slices vegan smoked gouda cheese (or your favorite kind)
  • sea salt + black pepper to taste

Vegan Egg Wash

  • 1 tbsp aquafaba (liquid from canned chickpeas)
  • 1 tbsp cashew milk
  • 1 tsp dijon mustard
  • 1 drizzle maple syrup

Instructions :

  1. Defrost the puff pastry according to the directions on the box. Preheat oven to 400F.
  2. Slice and rinse the leeks well then add them to a large skillet with a splash of veggie stock or water and a pinch of sea salt. Sauted until wilted and they start to caramelize, about 15 minutes or so. Add more liquid as needed taking care not to burn them. 
  3. At this point you can transfer the leeks to a bowl and keep warm, or if your skillet is extra large just add the sliced mushrooms to the pan. Continue sauting until almost all the liquid has evaporated. Add the garlic, thyme, sage and give it a good stir. 
  4. Add the wine wine. Bring everything to a simmer and continue cooking until all the liquid has evaporated, you want a final mixture on the dry side so your puff pastry wont get soggy. Taste and adjust seasonings with sea salt and black pepper to taste.
  5. Preheat a cast iron skillet on medium high flame and add the Beyond Meat sausage. You can slice it into chunks before adding to the pan or just break it up with a flat sided wooden spoon. Sear until golden then transfer to a bowl.