Delectable Vegan Wellington Recipe

Delectable Vegan Wellington Recipe

This Vegan Wellington is crispy and flaky, rich and hearty and so full of flavour! A seriously satisfying plant-based showstopper! itʼll help keep you bang on plan

About Time:

• Prep Time: 15 mins
• Cook Time: 55 minutes plus 20 minutes soaking
• Total Time: 1 hour plus 20 minutes soaking
• Yield: Serves 4
• Slimming World: 3 Syns per serving

Ingredients:

• 15g: dried porcini mushrooms
• Low-calorie cooking spray
• 1: butternut squash, peeled, deseeded, and cubed
• 1: finely chopped onion
• 1: finely chopped celery stick
• 2: finely chopped garlic cloves
• 250g: finely chopped chestnut mushrooms
• 75g: cooked dried puy lentils
• 1 tbsp: fresh thyme
• 4 x 20g: filo pastry sheets
• 2 level tbsp: plain, unsweetened, and calcium-enriched almond drink

Instructions:

1. Preheat the oven to 220°C/fan 200°C/gas 7 and line a baking tray with non-stick baking paper.
2. Place the porcini mushrooms in a bowl, cover with boiling water, and let them soak for 20 minutes. Drain, reserving the liquid, and finely chop the mushrooms.
3. Meanwhile, spray a separate non-stick baking tray with low-calorie cooking spray and spread the cubed squash on it. Season lightly and roast for 25 minutes.
4. While the squash is roasting, heat a non-stick frying pan over medium heat and spray it with low-calorie cooking spray. Add the onion, celery, and garlic, and sauté for 5 minutes until soft. Add the porcini and chestnut mushrooms, sauté for an additional 3 minutes, stirring. Pour in the reserved mushroom liquid (excluding the gritty last few drops) and cook for 3 minutes or until all the liquid has evaporated. Stir in the cooked lentils and thyme, then remove from heat.
5. Using a stick blender, blend a quarter of the vegetable and lentil mixture, then add the roasted squash. Season to taste and thoroughly mix everything.
6. Lay the filo pastry sheets on top of each other on the lined baking tray. Spoon the filling down the center of the pastry. Fold up the sides of the pastry to tightly encase the filling and brush with almond drink (or refer to the tip).
7. Bake the Wellington for 20-25 minutes. Allow it to rest for 5 minutes, then serve with Slimming World roasties and your favorite vegetables.

Tips for Perfecting Your Vegan Wellington:

1. If you don’t need this to be vegan, brush the Wellington with a little beaten egg instead of the almond drink.
2. Mushroom Soaking Technique: Ensure the porcini mushrooms are fully submerged in boiling water during soaking. This step enhances their flavor and texture.
3. Roasting Squash: When roasting the butternut squash, spread it out evenly on the baking tray to allow for even cooking and a caramelized finish.
4. Mushroom Mixture Consistency: Aim for a slightly chunky texture in the mushroom mixture by not over-processing it. This adds depth to the Wellington filling.
5. Lentil Integration: Cook the dried puy lentils until they are just tender. Overcooking can result in a mushy texture, so keep an eye on them for the perfect bite.
6. Seasoning Balance: Regularly taste and adjust the seasoning throughout the cooking process. This ensures a well-balanced flavor profile in the final dish.
7. Blending Technique: When using a stick blender, pulse the mixture to maintain some texture. This step contributes to the overall mouthfeel of the Wellington filling.
8. Layering Filo Pastry: Handle the filo pastry sheets delicately to prevent tearing. Brushing each layer with a light coating of almond drink helps create a golden, crisp finish.
9. Tight Encasement: When folding up the sides of the pastry, make sure it’s tightly sealed to prevent any filling from leaking during baking.
10. Almond Drink Brushing: If almond drink isn’t available, you can substitute with a light vegetable oil for brushing the pastry. This adds a glossy finish.
11. Baking Time Variations: Keep an eye on the Wellington during baking, as ovens may vary. Adjust the baking time accordingly to achieve a perfectly golden and crispy crust.