Description
Mushroom and Leek Wellington is a delicious vegan dish that combines savory mushrooms and leeks wrapped in flaky pastry, perfect for any occasion.
Ingredients
Scale
- 500g mushrooms, chopped
- 2 leeks, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 sheet of puff pastry
- 1 tablespoon plant-based milk (for brushing)
Instructions
- Preheat the oven to 200°C (400°F).
- In a pan, heat olive oil over medium heat and sauté garlic until fragrant.
- Add chopped mushrooms and leeks, cooking until softened.
- Stir in thyme, rosemary, salt, and pepper, then remove from heat.
- Roll out the puff pastry on a floured surface.
- Place the mushroom and leek mixture in the center of the pastry.
- Fold the pastry over the filling and seal the edges.
- Brush the top with plant-based milk.
- Bake in the preheated oven for 25-30 minutes or until golden brown.
- Let it cool slightly before slicing and serving.
Notes
- Serve with a side of vegan gravy for added flavor.
- Can be made ahead of time and frozen before baking.
- Feel free to add other vegetables or herbs to the filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg