Are you looking for a show-stopping vegan dish to impress your dinner guests? Look no further than this Vegan Mushroom and Squash Wellington recipe! Packed with hearty mushrooms, sweet squash, and savory herbs, this dish is sure to be a hit at your next gathering. In this post, we will walk you through the steps to create this delicious and impressive dish, from preparing the filling to wrapping it all up in a flaky puff pastry. So grab your apron and get ready to wow your friends and family with this mouthwatering Vegan Mushroom and Squash Wellington!
Ingredients:
- 1 sheet of vegan puff pastry
- 1 cup of sliced mushrooms
- 1 cup of diced squash
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of thyme
- Salt and pepper to taste
- 1/4 cup of vegan cream cheese
- 1/4 cup of breadcrumbs
Instructions:
- Preheat the oven to 375°F (190°C).
- In a pan, heat the olive oil over medium heat.
- Add the diced onion and garlic, and sauté until translucent.
- Next, add the mushrooms and squash to the pan, along with the thyme, salt, and pepper. Cook until the vegetables are tender.
- Roll out the puff pastry sheet on a baking tray lined with parchment paper.
- Spread the vegan cream cheese onto the puff pastry, leaving a border around the edges.
- Top the cream cheese with the cooked mushroom and squash mixture.
- Sprinkle breadcrumbs over the vegetables.
- Brush the edges of the puff pastry with water to help seal the Wellington.
- Carefully fold the puff pastry over the filling, pressing the edges to seal.
- Make slits on the top of the Wellington to allow steam to escape during baking.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
- Remove from the oven and let it cool slightly before slicing and serving.
Serving Suggestions:
This Vegan Mushroom and Squash Wellington is a delicious and hearty dish that is perfect for a special occasion or holiday meal. Serve it with a side of roasted vegetables or a fresh salad for a complete and satisfying meal.
Storage:
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the Wellington in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.