Vegan Mushroom Wellington

Instructions

Add 1/2 tablespoon of olive oil to a sauce pan over a medium-low heat. Add the onion, reduce the heat to low, season with salt and pepper and sauté until golden brown.

Remove the onions from the pan, return the pan to the heat, add the spinach and cook until wilted. Remove the spinach from the heat and leave to cool.

Increase the heat to medium/high, return the pan to the heat, add the remaining olive oil and add the mushrooms. Cook until lightly golden before turning over and cooking for a further 5 minutes or until golden. Remove from the heat, drain on paper towel then add the onions, spinach and mushrooms to the refrigerator and cool completely.

Preheat the oven to 200C, line a baking tray with baking paper and place the puff pastry sheet on top. Spread half the onions over the middle third of the pastry leaving a 2cm border at the edge. Top with half of the spinach, spread the dijon mustard over the mushrooms and season with salt and pepper. Place the mushrooms on top of the spinach, top with thyme and the remaining baby spinach and onions.

Carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges, roll over the log so that the seam is facing the bottom.

Whisk all the egg wash ingredients together, lightly coat the pastry with the egg wash. Place the pastry in the freezer for 10 minutes before repeating with another layer of vegan egg wash and freeze for a further 10 minutes.

Place in the oven for 30 to 35 minutes, or until golden.