![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpfaBPjNa8JmWV6zgeG6xv6seuLiwJRPfajxPkEId03ettWKcj7Bt3lzHABKuim2nzMv5gkyQ1Wp9eEWqYPhk8HX506eGvwFxZ63R7q61o2xy64CvZmHXfQhh1JNkBmy9QV9o5dJkzOPP/s1600/9cb0f78a83ccfb3b0034c4b9c77ff722.jpg)
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