Vegan Wellington with Mushrooms
- Ingredients for 6-8 portions
- The pastry:
- 150g Lizza Bread Baking Mix
- 250g cold Vegan butter
- 2 tbsp ice cold water (or more if needed)
- Salt to taste
- The filing:
- 200g sliced brown mushrooms
- 200g smoked tofu
- 100g walnuts
- 2 tsp coconut aminos
- 1 small onion, chopped
- 1 tsp dried thyme
- Olive oil, as needed
- Salt and pepper, to taste
- pinch of freshly ground black pepper
Preparation:
- Make the pastry; in a food processor combine baking mix and 150g vegan butter.
- Process until coarse crumbs form.
- Add water and process until the dough comes together.
- Wrap the dough in a plastic foil and refrigerate for 30 minutes.
- Take the rest of the butter and roll between two pieces of parchment paper until it is thin.
- Roll out the dough between two pieces of parchment paper to a long rectangle. Place the butter on the dough and fold over the edges, from the longer side so they are overlapping in the middle.
- Roll out the dough again to a long rectangle, 3 times larger than the folded dough.
- Repeat the process for 5 times more. Wrap the dough and refrigerate overnight.
- Make the filling; cook onions and mushrooms in a skillet for 5 minutes.
- Add coconut aminos and tofu.
- Sprinkle over the thyme and add salt and pepper, to taste.
- Cook for 3 minutes.
- Cool the filling and transfer into the food processor along with walnuts.
- Process until you have a coarse mixture.
- Place the mixture onto the dough, in center and fold over the dough so the filling is closed from all sides.
- Preheat oven to 180C and line a baking sheet with parchment paper.
- Place the Wellington, seam side down and make cross cuts on a surface. Brush the pastry with olive oil and bake for 35 minutes.
- Cool before slicing and serving.
Nutritional information (per serving): 457 kcal, 6g carbs, 43g fats, 7g protein, 2g sugar, 10g fibre.
