Tag: mushroom wellington

Vegan Christmas Dinner // Mushroom & Chestnut Wellington

Vegan-Mushroom-and-Chesnut-Wellington

Last year we threw tradition out the door with our first vegan Christmas. We made a delicious nut roast to replace our usual turkey centrepiece. It actually sounds really weird now, to say we used to eat turkey. Sorry to get all freaked out and vegan on you but it honestly seems crazy to me now that I would eat that, especially as we have just rescued some more ex-caged hens. I honestly can’t imagine eating such a happy, crazy little creature like a turkey now. Funny how your views can change so radically in a relatively short space of time.

Mushroom-and-Chestnut-Wellington

So this year it seemed only fitting to keep trying new things in light of our continuing vegan adventures. Inspired by one of my favourite Christmassy ingredients, chestnuts, I decided to make a mushroom and chestnut wellington for our Christmas dinner. I have lovingly tried and tested this recipe so it is absolutely perfect on Christmas day but am kinda wishing I had done this ages ago so it didn’t mean eating it three weeks in a row : ) hah! But don’t worry it’s so delicious it’s impossible to have too much!

On Christmas day we’ll be serving this up with all the classics, roasted veggies and potatoes, brussel sprouts, braised red cabbage and stuffing. And why not bring the whole thing together with a red wine and onion gravy!

I have to admit, I often find potatoes a bit heavy. So you could always go really out there and skip the roasted potatoes and swap them for some mashed swede like I have here. Mix it up however you like, I think I’ll also make some cranberry sauce. My boyfriend ate this with mint sauce and thought it was delicious but he is a bit condiment crazy… Basically  you can have this delicious vegan wellington anyway you like, just be sure to have yourself a wonderful Christmas day!

Vegan-Christmas-Dinner

Vegan-Christmas-Food

Just a quick note to say that this is actually a super easy recipe! The hardest part will be peeling those chestnuts so do them in advance and you’ll have no trouble at all whipping this up on Christmas day!

Mushroom and Chestnut Wellington

200g Chestnut mushrooms
100g Shiitake mushrooms
300g Chestnuts, roasted and peeled
125g Cooked black-eyed beans,
1 Red onion
2 Cloves garlic
1 tsp Dried sage
1 tbsp Mushroom ketchup (optional)
1 tbsp Olive oil
Salt and Pepper

Shortcrust Spelt Pastry

175g Spelt flour
75g Vegan margarine
3-4 tbsp water
2 tbsp non-dairy milk for brushing

  • Begin by cooking your chestnuts, read how to do so here. (I normally roast up a big batch so I’ll have enough to make all my other chestnut christmas recipes like this pâté.)
  • Whilst your chestnuts are roasting, finely chop the onion and gently fry in a frying pan until translucent and just starting to caramelise.
  • Mince the garlic and slice the mushrooms and stir into the onion. Sweat on a medium heat until the most of after has been released from the mushrooms and they are just starting to brown. Then set the pan aside to cool.
  • In a food processor, blend the beans and chestnuts until they start to resemble breadcrumbs. If you’ve like a little extra texture blend the chestnuts separately and leave a little coarser.
  • Place the bean and chestnut mixer into a large mixing bowl.
  • Blend the mushrooms in the food processor and add to the mixing bowl along with the sage, and mushroom ketchup if using.
  • Mix together well and season to taste and set aside whilst you make the pastry.
  • Measure out the flour and marg into a large mixing bowl and chop into the marg with a knife until cut into fairly small chunks. Then rub the mixture together with your fingertips until it resembles fine breadcrumbs.
  • Add the water a bit at a time until the mixture comes together in your hands to form a ball.
  • Place the pastry covered in the fridge for 20 mins before rolling it out on a lightly floured surface into a large rectangle.
  • Mould the mushroom mixture into a loaf shape in the centre of your pastry lengthways.
  • Brush the pastry edges with milk and carefully roll the whole thing, leaving the seam underneath.
  • Pinch the ends together and brush the whole thing with milk, make a few small cuts in the pastry for steam to escape then place onto a greased baking tray.
  • Bake in a pre-heated oven at 180C for 35-40 mins until gold brown.

Have a Merry Vegan Christmas!

Amy x