This is an absolute vegan classic and our favorite Christmas Dinner. Everybody loves this dish – even the non-vegans in our extended family. It is a warm, crisp, winterly and fulfilling dish that are easily made 100 percent plant based.
The dish fits perfectly with traditional christmas sides. I will soon come back with more on that. White champignon, brown champignon and portobello mushroom are actually the same species of mushroom. Brown champignong are baby portobellos. They are often called cremini. Try to find some huge portobellos, and add smaller ones if you want.
So you start with the dough. I normally use frozen dough, but you can of course make your own from the bottom. The type I use are vegan and ready to use. There are two variations of this recipe. You can use both puff fastry (made without butter) or filo doug, wich are more flaky and chaotic, but also really nice.
The Vegan Mushroom Wellington are mounted before it goes into the oven.
4pcsportobello mushroom(you really need a couple of large ones to get the right texture, but jo can also cheat with smaller brown champignons)
3pcslarge onionspeeled and finely chopped
300gramspinach(use baby spinach if you can get hold of it)
1packagevegan puff pastry(or home made if you want)
1tbspdijon mustard(some recipes combines different types of dijon)
For the vegan eggwash
1tbspaqua faba(the water from a can of chickpeas)
1tbspplant milk, cashew or almond
1/2tsp marple syrop
Place a large frying pan over low to medium low heat. Add 1/2 tablespoon olive oil followed by onion and reduce to low heat. Season with salt and pepper and cook while stirring for 15 – 20 minutes until the onion is golden brown.
Remove the onion from the pan and put the pan back on the heat. Add spinach and cook until soft. Remove spinach from the pan and cool it.
Raise the heat to medium high and return the pan to the heat. Add olive oil and add the mushrooms with their tops down. Cook until lightly golden for about 5 minutes before turning and frying for another 5 minutes or until it is golden. Remove the mushrooms from the heat and place on a paper towel face up, as they will release a lot of liquid when cooled. Transfer onions, spinach and mushrooms to the refrigerator and cool.
Preheat the oven to 200 degrees. Place baking paper on the baking tray and then place the puff pastry sheet on top.Spread half of the cold caramelized onion over the middle third of the puff pastry, and be sure to leave an extra 2 cm edge on the edge of the puff pastry. Top with half of the spinach. Spread Dijon mustard over the mushrooms and season with salt and pepper. Add moret of the mushrooms and more spinach. Top the mushrooms with thyme and the remaining spinach and onion.
Roll the puff pastry very carefully over of the mushroom mixture until you have a log. Press to seal the edges. Roll over the block so that the seam faces the bottom.
Vegan egg wash is for brushing. Here's how: Whisk all the ingredients together in a bowl. Brush gently all over. Put the puff pastry in the freezer for 10 minutes before repeating with a new layer with vegan egg wash and freeze the cube for another 10 minutes.
Put your vegan wellington back on the baking tray and put it in the oven for 30 to 35 minutes, or until is golden and flaky.