Vegan Mushroom Wellington w/ Sweet Potato & Rosemary
A Vegan Mushroom Wellington stuffed with savory sweet potatoes, caramelized onion and fresh springs of rosemary. A fantastic vegan spin on the classic Beef Wellington.
Servings: 4 people
Calories: 476kcal
Ingredients
- 3 cups sliced mushrooms
- 3 large cloves garlic minced
- 1.5 tablespoon olive oil (divided) extra virgin
- 2 cups chopped onion
- 2 tablespoon coconut sugar
- 1 medium sweet potato cooked, removed from skin & mashed
- 1 vegan puff pastry thawed for 40 minutes
- 2 sprigs fresh rosemary
- 2 tablespoon Dijon mustard
- sea salt and pepper to taste
For the Vegan Egg Wash
- 1 tablespoon aquafaba (chickpea water)
- 1 tablespoon almond milk
- 1 teaspoon vegetable oil
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). In a large frying pan over medium heat, add 1 tablespoon olive oil followed by the chopped onion. Saute until translucent, stirring occasionally.
- Turn up heat to high and add coconut sugar to onions until they are golden brown. Remove from heat & pan, set aside.
- Return pan to heat, add remaining olive oil, garlic, mushrooms, sea salt and pepper and saute until lightly wilted. Remove from heat and place on plate lined w/ paper towels. Fold paper towels around mushrooms and turn over, allowing them to drain. Transfer onions, mushrooms and sweet potato to freezer to cool for 10-15 minutes.
- When the veggies are cool, unfold puff pastry on a lined baking sheet. Spread half of caramelized onions over middle third of pasty leaving about ¾ inch (2 cm) on each side. Follow with a layer of mashed sweet potato, then a layer of mushrooms and top with Dijon mustard and sprigs of rosemary. Season with sea salt and pepper, if needed.
- Roll the pastry VERY CAREFULLY over the top of the mushroom mixture until it forms a log. Press down on the pastry edges to make a seal. Gently roll the log over so the seam is on the bottom.
- To make the vegan egg wash, whisk all the ingredients together in a small bowl. Brush a thin veil of the wash over the top and sides of the pastry. Using a sharp knife, cut zig-zags over the top of the pastry. Place in freezer for 10 minutes, then repeat with another layer of vegan egg wash.
- Bake for 40 minutes, depending upon your oven time. Your pastry is done when the crust is golden brown.
Notes
- Best served right out of the oven, however, may cover, allow to cool and refrigerate until ready to eat.
- If you don't have ingredients for vegan egg wash, just use olive oil.
- Cook times will vary, depending upon your oven. Pastry is done when top and sides are golden brown and crust if flaky.
- The calorie content is without aquafaba.
- To prevent ends from being overdone, place foil over them during the last 10 minutes of the baking process.
Nutrition
Serving: 1slice | Calories: 476kcal | Carbohydrates: 46g | Protein: 7g | Fat: 30g | Saturated Fat: 7g | Sodium: 261mg | Potassium: 417mg | Fiber: 2g | Sugar: 11g | Vitamin A: 35IU | Vitamin C: 5.9mg | Calcium: 49mg | Iron: 2.1mg