Mushroom, Lentil and Apricot Wellington
Christmas vegan wellington quick and simple
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
For the burger
- 8 large Portobello mushrooms
- Liquid Smoke
- 2 red onions, finely chopped
- 160g Dried apricots
- 400g tin green lentils
- 200g mixed nuts (such as walnuts, cashew pecans and almonds)
- 4 sprigs fresh thyme, leaves only
- 3 sprigs fresh rosemary, leaves only
- Vegan puff pastry (Jus rol)
- 4 garlic cloves
Mushrooms – Roast mushrooms for 10 minutes in the oven or pan fry with liquid smoke or soy sauce.
Preheat the oven to 220C/200C Fan/Gas 7
Pop dried apricots in a food processor, add about 100ml/3½fl oz water and then blend to a smooth paste and put into a bowl and put aside.
Now add the lentils, nuts, thyme and rosemary into the food processor and blitz until broken down but still texture. (not liquid).
Add that mixture to apricots, also add the fried onion and a pinch of salt and pepper. Mix together until combined and holds together.
Unroll the pastry onto a lined baking tray and spread a third of the mixture along the length in the middle.
Leave edges and ends clear to seal up.
Lay four mushrooms upside down along the length on top of the mixture, the sprinkle with the garlic.
Place the other mushrooms on top of the mushrooms and seal the garlic in the middle.
Spoon the remaining mixture over the mushrooms and encapsulate them.
Use a fork to crimp the edges and piece holes in the top to allow steam to escape.
Brush pastry with oat milk and bake for 40–50 minutes, or until golden brown.