Vegan Mushroom Wellington with Walnuts and Spinach

A savory, plant-based Mushroom Wellington filled with a blend of mushrooms, walnuts, and fresh spinach, wrapped in a golden puff pastry. This Thanksgiving centerpiece combines fall flavors in a flaky, delicious dish sure to impress your guests.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 lb (450 g) mushrooms, roughly chopped (use a mix for added flavor, like cremini, portobello, or shiitake)
• 1/2 cup walnuts, finely chopped
• 3 cups fresh spinach
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp soy sauce or tamari
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 sheet vegan puff pastry, thawed
• 1 tbsp plant-based milk (for brushing)

Instructions:

1. Preheat the Oven: Set your oven to 400°F (200°C).
2. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until soft. Stir in garlic and cook for another minute.
3. Add Mushrooms and Walnuts: Increase heat to medium-high, add the mushrooms and walnuts, and cook for about 10 minutes. The mushrooms should release their moisture, then begin to brown as they cook down.
4. Add Spinach and Seasonings: Stir in the spinach, thyme, rosemary, soy sauce, balsamic vinegar, salt, and pepper. Cook for another 2-3 minutes, until the spinach wilts and the mixture is fragrant. Remove from heat and let cool slightly.
5. Assemble the Wellington: Lay out the puff pastry on a baking sheet lined with parchment paper. Spoon the mushroom mixture onto the center of the pastry, forming it into a log shape. Fold the sides of the pastry over the filling, tucking in the ends, and press gently to seal.
6. Brush and Bake: Brush the top with plant-based milk to help it brown beautifully. Use a sharp knife to gently score the pastry in a decorative pattern, taking care not to cut through. Bake for 25-30 minutes or until golden brown.
7. Serve: Slice carefully and serve warm with mushroom gravy or cranberry sauce on the side.