Vegan Wellington

The Pastry

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Shop bought pastry is quick and ideal for those people who are time poor and cannot be bothered to do this part of the preparation. However I will say this is relatively easy. All you need is these ingredients:

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Flour (All purpose) 500g

Sunflower Oil 200ml/8fl oz

Salt (small amount)​

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Method

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1) In a large bowl add flour, sunflower oil and salt. Mix it all together until becomes like a breadcrumb texture.

2) Add in roughly around 3 tablespoons of warm water and 3 tablespoons of cold water. Mix all together until the dough becomes a ball.

3) Knead the dough and allow it to firm up, wrap it in clingfilm and allow the dough to rest.

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The Filling

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650g Chestnut Mushrooms

2 cup of pouy lentils

2 sweet potato

Spinach 150g 

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Method

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1) Peel and chop the sweet potato into small cubes. Par boil in water for approximately 5 - 8 minutes.

2) In another pan add 1 cup of pouy lentils to 2 parts water. In this case 2 cups pouy lentils to 4 parts water. Boil until softened.

3) Cut the mushrooms into small peices.

4) In a pan add oil. Put in ginger, garlic and green chilli, allow that cook then add in the par boiled sweet potato and allow to cook on a medium heat for 5 minutes.

5) Add in the already boiled lentils, mushrooms and spinach. Stir and add a table spoon of water so its does not dry out. Cook for 15 minutes on a medium heat.

Putting it all together

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While the filling is cooking pre heat the oven preheat the oven to 200C/180C Fan/Gas 6. Also prepare the pastry.

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1) On a flat surface dust it with flour and roll out the pastry. Roll it until it stretches out. 

2) Then on one side place all the contents that have been cooked, then take other side the pastry and fold over to cover. To stick down the edges you can use sunflower oil or soy milk. 

3) To glaze use soy milk or sunflower oil. then score on top of the wellington to allow the heat to pass through.

4. Place in the preheated oven and allow it to cook for 30 minutes or until golden brown.