When it comes to show-stopping Christmas main meals that are ALSO vegan and vegetarian friendly, there's no better recipe than my juicy and comforting vegetarian mushroom Wellington.
If you don't have cooked quinoa, first prepare that according to the packet instructions then leave to one side, to cool down.
In a large frying pan over medium heat, lightly fry the chopped onion and minced garlic with the oil for 2-3 minutes.
Add the herbs (roughly chopped), butter, cranberries, and mushrooms. Stir to combine, then add the cooked chestnuts, mix, and cook covered until the mushrooms are cooked through.
Add cooked quinoa and your leafy green and continue to cook, occasionally stirring, for about 3-4 minutes. Set the mushroom mix aside, off the heat, and allow to cool a little.
Assemble
Preheat the oven to 200°C/400ºF.
Lightly flour your work surface or a baking tray with all-purpose flour. Unfold your pastry from its packaging, lightly flouring its surface too. Roll the pastry out slightly thinner, still maintaining the rectangle shape.
Spoon the mushroom mixture into an even layer in the center and then roll the pastry up tightly into a log shape, making sure the two sides meet up in the middle. If needed, use a little bit of water to seal the pastry. You can keep the seam of the pastry in the center of the wellington and decorate directly over the top or flip the mushroom wellington so the seam is on the bottom.
If you have extra pastry, use cookie cutters or a sharp knife to create extra decoration to layer on the top. I like creating festive-themed options like stars and snowflakes to add a holiday flair to the dish. Lightly press them onto the top of your Wellington so they stick.
Make a pastry wash. Vegetarian option: mix the egg yolk and milk. Vegan option: can use plant-based milk (optionally mixed with a little maple syrup) or melted coconut oil. Using a pastry brush or silicone kitchen brush, cover the Wellington with the pastry wash completely for a perfect, golden crust.
Bake
Place the mushroom Wellington on a baking sheet. Bake in the center of the oven for 30 minutes at 200°C/400ºF, till golden.
Allow to rest for a few minutes before serving. Serve in thick slices with classic holiday sides like mashed or roasted potatoes, roasted Brussels sprouts, homemade cranberry sauce, or candied yams.
Video
Notes
To make in advance: prepare the filling and assemble the Wellington. Wrap it tightly and keep it in the fridge for 1-2 days. When ready to bake, bring to room temperature for about 30 minutes then bake as usual. To store: Keep any leftovers in an airtight container in the fridge for up to 5 days. Alternatively, freeze for up to 1 month.