Mushroom and Chestnut Wellington
A golden, flaky spelt pastry wrapped around a savory, well-seasoned filling of browned mushrooms, chestnuts, black-eyed beans and sage, brightened with mustard and lemon. A warming vegan centerpiece that slices cleanly for six.
50m prep · 1h 50m cook · 6 servings
Ingredients
- 7 oz Chestnut Mushrooms
- 3 ½ oz Shiitake Mushrooms
- 10 ½ oz Chestnuts
- 4 ½ oz Black-eyed Beans
- 1 whole Red Onion
- 2 cloves Garlic
- 1 tsp Dried Sage
- 1 tbsp Mushroom Ketchup
- 2 tsp Dijon Mustard
- 1 tsp Lemon Juice
- 2 tbsp Olive Oil
- 1 ¼ tsp Salt
- ½ tsp Black Pepper
- 8 oz Spelt Flour
- 4 oz Vegan Margarine
- 4 tbsp Water
- 2 tbsp Non-dairy Milk
Instructions
Estimated nutrition (per serving)
Calories460 kcal
Protein9g
Carbs59g
Fat22g
Fiber8g
Sodium720mg
Sugar8g