A fantastic vegan version of the classic beef wellington. Tender mushrooms wrapped up in a flaky vegan puff pastry. This recipe is a perfect for a vegan Christmas or Thanksgiving entree, or any time you need a dish that impresses
Ingredients
∙ Makes 4
Produce
300 g Baby spinach
3 Onions, large
4 Portabello mushrooms, large
4 sprigs Thyme
Condiments
1 tbsp Dijon mustard
1/2 tsp Maple syrup or brown rice syrup
Baking & Spices
1 Salt and pepper
Oils & Vinegars
1 tsp Neutral flavoured oil
3 tbsp Olive oil
Bread & Baked Goods
1 Puff pastry, vegan
Dairy
1 tbsp Almond or cashew milk
Other
1 tbs aquafaba (chickpea water)
Full recipe
