Three Mushroom, Squash and Chestnut Wellington

This year at home we had a completely vegan Christmas dinner! We made a plethora of delicious dishes – pan roasted brussel sprouts with toasted pinenuts, roasted potatoes and parsnips, mashed carrots and swede. I made Bon Appetit’s vegan chocolate tart for dessert.
All the food was AMAZING. Then the next day I went to family and ate even more delicious vegan food. Christmas without cruelty.

Cooking so much food and also being able to enjoy the day itself means I elected to make some portions of the dinner a day or two before. You can make the filling for this wellington 1 or 2 days before you plan to eat it. The longer you leave the filling, the longer the flavours will develop.

You may have some filling leftover – this can be frozen in a freezer bag and used for something else later on!

INGREDIENTS

  • 200g chesnut mushrooms, sliced
  • 125g oyster mushrooms, sliced
  • 125g shiitake mushrooms, sliced
  • 200g coquina (or sub butternut) squash, peeled and cut into small chunks
  • 125g whole cooked chestnuts, cut into rough chunks
  • 4 shallots, diced
  • 3 medium cloves of garlic, minced
  • 150g dry bread crumbs
  • 20g fresh sage leaves, cut into small strips.
  • 2 tbsp olive oil
  • 1 tbsp dijon mustard
  • Salt and pepper to taste
  • 500g puff pastry (defrosted if frozen)
  • 1 tbsp vegan butter, melted
  • 1 tbsp sesame seeds

  1. If cooking the roast on the same day preheat the oven to 180c/350f and prepare a baking tray.
  2. In a large saucepan add 1 tbsp of olive oil, heat on a medium heat. Add the diced shallot. Cook for 3 minutes, until the shallots begin to soften. Add the minced garlic, cook for another minute.
  3. Add the chopped butternut squash. Cook for 7-10 minutes until it takes on some colour.
  4. Add the sliced mushrooms, stir well, cooking for 5 minutes until the liquid is released. Season with salt and pepper. Stir in the mustard.
  5. Once the mushrooms are softened, add the chestnuts and breadcrumbs. Stir well until the breadcrumbs soften in the mushroom liquid.
  6. In another small pan, add the other tablespoon of olive oil. Heat on a medium heat, once hot, add the sage, frying lightly for about 1 minute until crispy and fragrant.
  7. Stir the sage into the mushrooms. At this point, you can transfer the mixture to a container and once cooled, store it covered in the fridge until needed.
  8. If cooking on the same day, lightly flour a work surface and roll out the puff pastry to less than 1cm thick. A thinner pastry will yield a crispier roast.
  9. Carefully transfer the pastry to the baking tray. Down the middle of the pastry, spoon the filling, making sure not to take too much of the liquid. Pile up the filling into a large log shape, pressing it down with the spoon. Fold the edges of the pastry over the filling, a bit like you are swaddling a baby. I had some spare pastry so I cut out some shapes to cover the folded seam but this is purely cosmetic!
  10. Brush the top of the pastry with melted vegan butter and sprinkle with sesame seeds. Cut 3 small slashes in the top of the pastry with a sharp knife.
  11. Bake the roast in the oven for 25-30 minutes or until bubbling and golden brown on top.
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