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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.

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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).

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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. 

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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.

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