LEARN MORE
Vegan Wellington with Butternut Squash
YIELD
8 people
TYPE
Vegan
TIME
80 minutes
LEVEL
Intermediate
Prep the Squash
1
Peel and cut the neck of a butternut squash. Half it length wise. Place them on an oven-safe dish. Brush them with olive oil, sprinkle some salt, pepper and fresh rosemary. Bake for 30 mins.
VIEW MORE
Make mushroom filling
2
Sautee chopped onion and garlic on olive oil. Add finely chopped mushrooms, walnut meal. Season with rosemary, nutmeg, salt and pepper. Cook until all moisture is absorbed (cca 30 mins).
VIEW MORE
Bake vegan wellington
3
On a rolled puff pastry spread half of the mushroom filling. Place the roasted butternut squash halves in the middle with the other half of the filling on the top.
VIEW MORE
Bake vegan wellington
4
Gently roll the puff pastry over both longer sides and press the sides to seal the edges. Brush it with a bit of dairy-free milk or melted vegan butter or aquafaba. Bake in the oven for 20-30 mins.
VIEW MORE
VIEW MORE