Introduction
This beauty wraps earthy mushrooms and nutty chestnuts in a flaky, golden crust that’s basically a love letter to lazy weekends and impressing yourself (and maybe your date, if you’re feeling fancy).
If you’re ready to turn your kitchen into a cozy little sanctuary where plants steal the spotlight, keep reading. Spoiler: your taste buds will thank you, and your oven mitts will never feel more useful. Plus, this dish is a fantastic way to explore smoky, savory flavor profiles that elevate everyday ingredients.
Ingredients
- 200g Chestnut mushrooms (fungi fabulous!)
- 100g Shiitake mushrooms
- 300g Chestnuts, roasted and peeled (nutty by nature)
- 125g Cooked black-eyed beans
- 1 Red onion
- 2 Cloves garlic
- 1 tsp Dried sage
- 1 tbsp Mushroom ketchup (optional)
- 1 tbsp Olive oil
- Salt and Pepper
- 175g Spelt flour
- 75g Vegan margarine
- 3-4 tbsp water
- 2 tbsp non-dairy milk for brushing
This Mushroom and Chestnut Wellington recipe is like a cozy hug from the plant kingdom—perfect for vegans and flexitarians alike! With its earthy mushrooms, nutty chestnuts, and a hint of sage, it’s basically a party in your mouth where everyone’s invited, no animal products included. Vegan comfort foods are a great way to nourish your body while satisfying your cravings, so roll up your sleeves and get ready to impress your taste buds with this delightful, cruelty-free feast!
How to Make It
Alright, let’s plunge into the magic of making this Mushroom and Chestnut Wellington. Start by roasting your chestnuts—because who doesn’t love that cozy, nutty aroma filling the kitchen?
While those are doing their thing, grab your 1 red onion and chop it finely. Toss it into a pan with a splash of olive oil and let it sweat gently until it’s translucent and just flirting with caramelization. That’s when the flavor party really kicks off.
Mince 2 cloves of garlic and slice up 200g of chestnut mushrooms and 100g of shiitake mushrooms, then stir them into the onion mix. Cook them on medium heat until they release their water and start to brown—think of it as their little sauna session that ends with a golden glow.
Now for the fun part: in a food processor, blend 125g of cooked black-eyed beans with your roasted chestnuts until the mixture looks like breadcrumbs. If you’re a texture fan, don’t go too crazy blending—leave some chunkiness to keep it interesting.
Mix this crumbly goodness with your mushroom-onion-garlic combo, then sprinkle in a teaspoon of dried sage—because sage is basically the fairy dust of this dish. If you’re feeling fancy (or just want an extra umami kick), add a tablespoon of mushroom ketchup. Season with salt and pepper to taste. This filling is basically a cozy blanket of plant-based yum.
While your filling chills, it’s time to get the shortcrust spelt pastry ready. Combine 175g of spelt flour with 75g of vegan margarine, and bring it all together with 3 to 4 tablespoons of water until it’s just shy of too sticky—kind of like that one friend who’s almost too clingy but still lovable.
Roll it out, wrap your filling in it, brush the top with 2 tablespoons of non-dairy milk for that golden finish, and pop it in the oven. Voilà, you’ve just created a plant-powered Wellington that even the most devoted carnivores might sneak a second slice of. Easy, tasty, and totally vegan-friendly—just the way we like it! Remember, having a well-stocked vegan pantry makes the cooking process smoother and more enjoyable.
Bonus Tips
- Swap out black-eyed beans for lentils if you want your Wellington to moonlight as a legume chameleon.
- Don’t be shy with the mushroom ketchup—think of it as your secret umami weapon, not just a fancy condiment.
- Wrap your Wellington in a blanket of puff pastry instead of spelt if you’re feeling extra flaky and fancy.
Why You’ll Love It
This Mushroom and Chestnut Wellington is basically the plant-based superstar that shows up to your dinner party dressed to impress—without breaking a sweat.
It’s packed with cozy, earthy flavors that hug your taste buds and leave you wondering if you accidentally stumbled into a fancy vegan fairy tale.
Bonus points: it’s super forgiving, so even if you’re new to the whole “I don’t eat animals” thing, you can totally rock this showstopper.
It’s kind of like the culinary equivalent of a warm hug from a mushroom—comforting, a little wild, and totally unforgettable.
Nutritional Info
These are estimated values:
Calories: 420
Protein: 8 g
Carbohydrates: 50 g
Fat: 20 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
