Vegan miso mushroom, squash and chestnut wellington

Vegan Miso Mushroom, Squash and Chestnut Wellington

This Vegan Miso Mushroom, Squash, and Chestnut Wellington is a show-stopping centerpiece perfect for any festive occasion. The savory miso-infused mushrooms, sweet roasted squash, and crunchy chestnuts are wrapped in a flaky puff pastry, creating a delightful combination of flavors and textures. This dish is not only delicious but also visually stunning, making it a memorable addition to your table.

Serving Size and Yield

Serves approximately 6-8 people.

Preparation and Cooking Time

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 15 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 200g mushrooms, chopped
• 1 tablespoon miso paste
• 1 small butternut squash, peeled and diced
• 100g cooked chestnuts, chopped
• 1 tablespoon soy sauce
• 1 teaspoon thyme leaves
• Salt and pepper to taste
• 1 sheet vegan puff pastry
• 1 tablespoon plant-based milk, for brushing

Instructions

1. Preheat your oven to 200°C (400°F).
2. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until soft.
3. Add the mushrooms and cook until they release their moisture and begin to brown.
4. Stir in the miso paste, ensuring it coats the mushrooms evenly.
5. Add the diced butternut squash and cook for about 10 minutes, or until it starts to soften.
6. Mix in the chestnuts, soy sauce, thyme, salt, and pepper. Cook for another 5 minutes, then remove from heat and let cool slightly.
7. Roll out the puff pastry on a floured surface. Place the mushroom mixture in the center, shaping it into a log.
8. Wrap the pastry around the filling, sealing the edges with a little water. Place seam-side down on a baking sheet.
9. Brush the pastry with plant-based milk to give it a golden finish.
10. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
11. Let it cool for a few minutes before slicing and serving.

Additional Notes

For a nut-free version, you can substitute chestnuts with cooked lentils. Feel free to add other herbs like rosemary or sage for additional flavor. This Wellington pairs beautifully with a vegan gravy or cranberry sauce.

Nutritional Information

Estimated per serving: 350 calories, 20g fat, 35g carbohydrates, 5g protein, 4g fiber.

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