VEGAN MUSHROOMS WELLINGTON RECIPE

I have to say that this is now a Christmas dinner tradition in our house. I make most of the insides the day prior so it goes together that much faster! One Our favorite meals by far and I have yet to have guests try it and not ask for there recipe! I can’t say enough for how much we love this recipe.


VEGAN MUSHROOMS WELLINGTON RECIPE

A fantastic vegan version of the classic beef wellington.

Course Main Course
Cuisine vegan, vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Calories 554 kcal

Ingredients
4 large portabello mushrooms stalks trimmed and cleaned
3 large onions peeled and chopped
3 tbs olive oil
300 g baby spinach (10 1/2 oz)
4 sprigs of thyme leaves picked
1 vegan puff pastry
1 tbs dijon mustard
salt and pepper to taste
VEGAN EGG WASH
1 tbs aquafaba (chickpea water)
1 tbs almond or cashew milk
1 tsp neutral flavoured oil
1/2 tsp maple syrup or brown rice syrup

Instructions

  • Place a large frying pan over a low to medium-low heat. Add the 1 /2 tbs of olive oil followed by onion and reduce heat to low. Season with salt and pepper and cook, stirring occasionally, for 15 to 20 minutes, until the onions are golden brown. Keep an eye on the onions to make sure they don't catch. 
  • Remove the onions from the pan and return the pan to the heat. Add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and leave to cool.
  • Full Recipe @ www.deliciouseveryday.com

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