How To Make Vegan Mushroom Wellington
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Put 1 chopped onion in a large pan and sauté until soft
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Add 4 cloves of crushed garlic, stir for 30 seconds
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Pop in 500g chopped mushrooms (we recommend a mix of chestnut and portobello)
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Cook down, then drain in a sieve to remove as much liquid as possible.
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Put the mix into a blender.
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Add Brazil nuts...
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Breadcrumbs, fresh thyme and salt and pepper.
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Blitz until roughly chopped, leave a few chunky bits, it doesn't need to be completely smooth.
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Roll out pastry (Jus Roll premade pastry is vegan)
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Place the mushroom mix in the centre of the pastry and shape into an oblong.
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Wrap the Wellington by folding the long edges, then the short edges. Trim the short side if needed.
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Score the Wellington diagonally
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Brush with oat milk, then bake in preheated oven, gas mark 5 (190c) for 30 mins.
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