Name: Vegan Christmas Wellington with Mushroom 'Turkey'
Prep time: 15 min
Cook time: 1 h 55 min
Total time: 130 min
Yield: 1 recipe
Ingredients: 1 kg potatoes, starchy variety; 3 cloves garlic, smashed; 1 pinch salt; black pepper, to taste; 2 tablespoons plant-based butter; 2 tablespoons vegan garlic and herb nutritional yeast; 1 teaspoon agave; a little oat milk; sea salt flakes; puff pastry (vegan, store-bought); 2 tablespoons plant-based butter (for mushrooms); 2 king oyster mushrooms, tops removed and pulled apart; 2 tablespoons vegan sage and onion seasoning; additional salt and black pepper, to taste

Method

9 steps

Boil 1 kg of potatoes with 3 smashed garlic cloves and a pinch of salt until cooked.
Drain the potatoes and add 2 tablespoons plant-based butter and 2 tablespoons nutritional yeast. Mash until firm and set aside to cool.
Once cooled, roll the mashed potatoes onto the vegan puff pastry, shaping into a Wellington form, folding and trimming as desired.
Mix 1 teaspoon agave and oat milk to create a glaze. Brush this over the Wellington and sprinkle with sea salt flakes.
Bake the Wellington at 200°C (fan) for about 25 minutes until golden brown.
Meanwhile, melt 2 tablespoons plant-based butter and coat the pulled apart king oyster mushrooms with 2 tablespoons sage and onion seasoning, salt, and pepper.
Bake the seasoned mushrooms at 200°C (fan) for about 90 minutes until liquid has cooked off.
Add a few tablespoons of gravy to the mushrooms and heat in the oven for 5-10 minutes.
Serve the Wellington sliced with the mushroom 'turkey' and gravy, garnished as desired.

Print recipe