Vegan Mushroom Wellington

Wellington is originally from Ireland, so this isn’t really a Scandinavian dish but I’ve always wanted to create my own version of it. What makes your Christmas? For me it’s always been pastries, heavier food and wine… Have chocolate for breakfast, who cares it’s Christmas right??

It was so exciting to go to a supermarket in Finland, as funny as this may sound… Something I have in common with my boyfriend is that we both love supermarkets. I’ve really started to love food shopping and this time we had a chance to do this in Finland. There is so many options and brands for vegetarians as well for vegans. Earth Control is a great Nordic brand for snacking or cooking, healthy and delicious! I wanted to give the Wellington a Christmassy flavour by using Earth Control’s Salad Mix with nuts and dried fruit. This way you get protein and natural sweetness.

If you live in Finland, Sweden or Denmark go and check out their product selection. Hopefully the business will expand and this way we’ll get their products to the UK too.

 Link to Earth Control’s website

 

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Veggie Wellington is pretty easy dish when you’ve got the right ingredients and the right puff pastry. There are many versions out there, but here is mine.

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FILLING:

Olive Oil

400g Chestnut Mushrooms



2 Garlic Cloves



1 Red Onion



200g Mix of Fruit and Nuts – Earth Control

100g of Red Organic Lentils

1 Sweet Red Pepper



Chopped Chive

Dried garlic

Black pepper

Sea Salt

OTHER INGREDIENTS:

Puff Pastry

Oat/Soy Cream

 

METHOD:

Start by getting your puff pastry out so it can get to room temperature, so it’s easier to roll. Next heat up your oven to 225 degrees celsius. Dice your mushrooms, onion, garlic, sweet pepper and chive. Blend all the nuts and fruit in a blender. Add some olive oil into a large pan, adding the onion and garlic. Once they turn golden brown, add all the rest of the ingredients for the filling. Leave the mix to cool down before adding into the pastry. While your filling is cooling down, take some baking paper and on top of it roll the puff pastry so t’s a little thinner and a bit wider. Place your filling in the middle of one half of the pastry, so you can roll it over and then fold under both ends. Gently make few cuts on top of your pastry and brush the top with oat or soy cream. Place your dish in to the middle section of your oven for 30min until golden brown. This really depends on your oven, so keep an eye on your tray. Let to cool down and decorate with chopped chive.

 

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Next one I’m going to try is with Spinach and vegan cheese! Such a great Sunday comfort food. PS. Try your Vegan Wellington with mustard… So tasty!

All images taken by jonnahelinphotography

thevegescandi x