The Whole Food Plant Based Cooking Show
Vegan Mushroom Wellington
Calories: 349kcal
Delight your vegan and non-vegan guests alike with this healthy take on a classic holiday dish. The rich earthy mushroom filling is gently wrapped in a delicate and scrumptious crust then drizzled with a warm succulent gravy. Sure to satisfy and impress, everyone will be clamoring for seconds.
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Ingredients
Crust
- 1 cup rolled oats ground into flour
- 1 cup almond flour
- ¼ cup arrowroot powder
- 2 tbsp nutritional yeast
- 2 tbsp flax meal
- ⅓ cup water
- 1 cup sweet potato white or orange, cooked and mashed
Filing
- 1 onion diced
- 8 ounces mushrooms sliced
- 2 cloves garlic minced
- 1 tsp smoked paprika
- ½ tsp thyme
- ½ tsp cracked pepper
- 1 tbsp dijon mustard
- 1 tbsp balsamic vinegar
- ¾ cup black lentils or green or brown, cooked
- ⅓ cup veggie broth for deglazing the pan
- 2 cups frozen spinach thawed
Gravy
- 4 ounces mushrooms sliced
- 2 cups vegetable broth low sodium
- ½ tsp smoked paprika
- ½ tsp onion powder
- 1 ½ tbsp arrowroot powder or corn starch
- ½ tsp dark miso paste
Instructions
Filling
- Sauté the onions and mushrooms together until lightly browned, using a little of the vegetable broth to keep it from sticking.
- Add the garlic, thyme, smoked paprika, cracked pepper, dijon mustard, balsamic vinegar,lentils and a little of the remaining vegetable broth and cook for a few minutes.
Crust
- Preheat oven to 400°F
- Stir the flax meal into the 1/3 cup of water and let sit for a few minutes.
- Add the oat flour, almond meal, arrowroot flour and nutritional yeast to a mixing bowl and stir well.
- Add the flax meal mixture and mashed sweet potatoes to the dry mixture in the mixing bowl and blend well, pressing it into a ball to finish.
- Place the dough ball onto a piece of parchment paper and press into a rectangular shape with your hands.
- Place another piece of parchment paper on top of the dough and roll into a 12 inch by 8 inch rectangle with a rolling pin.
- Remove the top piece of parchment.
Assembly
- Place the parchment paper with the rectangular crust onto a baking tray.
- Place the baking tray in front of you so that the 12 in measurement is the width.
- Place the thawed spinach in the center of the dough making a 3 inch wide line leaving about a 1/2 inch of the dough at the ends uncovered.
- Spoon the mushroom/onion mixture on top of the spinach making a mound being sure to keep the egde of the dough uncovered.
- Using the parchment paper to lift the dough, raise the side portion of the dough up and halfway over the mushroom/onion mound and then gently peel back the parchment paper. Lift the opposite side of the dough with the parchment paper over the other side overlapping the dough at least 1/2 and inch. Lightly press the center seam just enough so that the dough sticks to itself. Gently crimp the ends together so that the filling is completely enclosed like an envelope.
- Make a cross-hatch pattern on the top by gently making diagonal cuts into the surface of the dough being sure not to cut all the way through, repeating the diagonal pattern in the opposite direction to finish the pattern.
- Bake for 40 minutes.
- Optional: 10 minutes before it is done baking you can baste with the remaining vegetable broth and then let it finish baking.
Gravy
- Sauté the mushrooms in a saucepan until moisture is cooked out and they are slightly browned.
- Add mushrooms, 1/2 of the vegetable broth, smoked paprika, onion powder and arrow root flour to a blender and blend until smooth.
- Pour mixture back into the saucepan along with remaining vegetable broth and cook until desired thickness.
- Stir in miso paste.
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Nutrition
Calories: 349kcal | Carbohydrates: 47g | Protein: 18g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 105mg | Potassium: 608mg | Fiber: 14g | Sugar: 5g | Vitamin A: 9501IU | Vitamin C: 8mg | Calcium: 158mg | Iron: 5mg
