Happy Christmas everyone!
I hope you’re having a lovely time whatever way you’re spending it. I’ve been eating, sleeping, eating, running, drinking, eating and running. I’m totally in my happy place.
Whilst helping Mam prep for Christmas Day, I started prepping a Veggie Portobello Mushroom Wellington. However as we finished ALL the prep we suddenly realised that we had waaayyy too much food.(Shock horror!) I thought my dad might kill me if I swapped his turkey for a veggie main, SO we decided to keep it for St.Stephens Day (Boxing Day).
This was my first attempt at like a PROPER veggie main. While I eat a lot of veggie food it’s always from restaurants and not necessarily made by moi, so this was quite big for me! I got approval from all family members except for my brother because he refuses to eat mushrooms (rolls eyes!).
- 2 sheets of shortcrust pastry (vegan or vegetarian)
- 400g cooked chestnuts
- 200g pecans
- 4 portobello mushrooms
- 4 cloves garlic crushed
- 1 red onion, chopped
- 2 tbsp thyme
- 2 tbsp rosemary
- Salt and pepper
- 200ml white wine
- 1/2 tbsp brown sugar
- 2 slices of seeded brown bread
- 200ml vegetable stock
- Vegetable Oil
- Almond milk
- Pre-heat oven to 180C
- Season mushrooms with 1 tbsp of rosemary and thyme, salt, pepper and 4 cloves of garlic. Place in oven for 10-15 minutes until fully cooked.
- While mushrooms are cooking, heat a pan, add onion, sugar and white wine. Cook for 5-8 minutes until onion has caramelised. Once cooked set aside.
- In a food processor, add the chestnuts, bread, remaining rosemary, thyme, salt, pepper.Pulse. Place into a bowl and add the onion mixture. Pour in the vegetable stock gradually. Stir the mixture so it clumps up
- Push 1cm thick layer of the mixture onto a sheet of shortcrust pastry, laid out on a baking tray.
- Mould 1/2 of the mixture with your hands into a large, wide sausage shape.
- Put the pre cooked portobello mushrooms on top of the “sausage”.
- Encase the mushrooms in the rest of the mixture.
- Carefully lay the second sheet of pastry on top of the mound.
- Cut off the edges of the pastry and remove the excess. Use it to decorate – I made hearts!
- Seal the edges with a fork and fork in air holes
12. Bake in the oven for 30-40 minutes until it’s a golden brown colour
13. Serve with ALL the leftover trimmings!
I received a number of vegan and vegetarian cookbooks as gifts this Christmas. I’ve no excuses now – Veganuary should be a walk in the park!
Let me know if you try this recipe. I would love to hear what you think!
Happy St. Stephens Day!