⅔ cup cooked rice or lentils, or sub more mushrooms

1 large onion peeled and chopped

Salt and pepper to taste

¾ cup chopped walnuts or pecans (optional)

½ cup vegan parmesan or other dairy-free cheese (60 g, optional)

2-3 tbsp fine oats (optional, *see notes)

2-3 tbsp plant-based milk (I use soy milk)

Pinch of turmeric (optional, for colour)

Filling (you can make this ahead):

Finely chop the mushrooms. (Optionally, reserve 3-4 large mushrooms to place in the centre).

Heat 1 tbsp oil in a large frying pan. Add the onions and sauté until translucent, about 3 minutes. Add the mushrooms, season with salt and pepper, and fry until golden brown, about 5 minutes. Transfer onto paper towels to drain.

Place the pan back on the heat with the rest of the oil. Sauté the garlic for a few seconds, then add the spinach and cook for 2-3 minutes until wilted. Transfer to a colander to drain and squeeze thoroughly. (Or simply thaw frozen spinach, and squeeze).

To a bowl, add cooked rice, fried mushrooms, and onions, spinach, chopped walnuts, mustard, dairy-free cheese or vegan parmesan, and oats as needed. Stir to combine, and adjust seasonings to taste. Wrap the mixture tightly in plastic wrap and refrigerate to cool completely.

Preheat the oven to 390°F (200°C).

Put the puff pastry sheet on a baking tray lined with parchment paper. Place the filling in the middle of the pastry and unwrap. Press the large mushrooms into the filling (optional).

Carefully fold the sides of the pastry over the filling to create a well-packed loaf. Press the ends together to seal, then roll over the loaf so that the seams are on the bottom.

Gently cut little slits on the top using a sharp knife (but do not cut all the way through). Then brush with a bit of plant-based milk mixed with turmeric.

Bake the Wellington for approx. 20-25 minutes, until golden, puffed, and flaky.

Serve immediately with creamy mushroom sauce or vegan gravy over mashed potatoes or with bread dumplings on the side. Enjoy!

Created by chef Tara Reeves 

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