We’re making this vegan Squash & Mushroom Wellington for Christmas day this year and I can’t wait! If you’re stuck for vegan festive recipes then definitely try this one, it’s surprisingly easy and has been such a hit with friends and family.
1 roll puff pastry (we used a gluten-free, vegan one)
½ large butternut squash, peeled and deseeded
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
500g button mushrooms, roughly chopped
1 teaspoon dried rosemary
1 teaspoon dried thyme
50g pine nuts
1 tablespoon brown miso paste
100g spinach, roughly chopped
Splash of almond milk
Salt to taste
Preheat oven to 200c, fan setting.
Place the butternut squash on a baking tray and drizzle with olive oil and salt. Cook for 30-35 minutes until soft and cooked through.
While the squash is cooking, place a pan over a medium heat and add a drizzle of olive oil – add the onions, garlic and a pinch of salt and cook for 5-10 minutes until soft. Add the mushrooms and cook for a further 10 minutes, untouched, until soft – before mixing through the rosemary, thyme, pine nuts and miso paste. Cook for 5 minutes, before finally stirring through the chopped spinach to wilt.
Roll out the sheet of puff pastry onto a baking tray. Spoon 3 quarters of the mushroom mixture onto one side of the pastry, before topping with the roasted butternut squash half. Top with the rest of the mushroom mixture and roll the pastry over to form a whole wellington. Cut thin slits into the top of the wellington and brush with almond milk to create a nice glaze.
Cook for 25-30 minutes in the oven until golden and crispy.
This is delicious served with our onion gravy, roasted sprouts and cranberry sauce.
TIP: Long, thin butternut squashes work best in this recipe.
Merry Christmas everyone! Can’t wait to see you back here in January xxxx