Mushroom Wellington | Vegan | WFPB | Salt-/Oil-/Sugar-Free

Discover a delicious, plant-based twist on Mushroom Wellington made entirely from wholesome, natural ingredients!

Ingredients

For the Filling:

2 cups finely chopped mushrooms (e.g., cremini or button)
1 cup cooked lentils (red or brown work well)
1 small finely chopped onion
2 minced garlic cloves
1 medium grated carrot
1/2 cup oats
2 tbsp finely chopped fresh parsley
1 tsp dried thyme
1 tsp dried rosemary
1/4 cup chopped walnuts or sunflower seeds (optional for texture)
Balsamic Date Mix (combine 1 tbsp balsamic vinegar + 2 finely chopped dates)

For the Dough:

2 cups whole wheat flour
1 tsp baking powder
Date Walnut Milk (blend 5 walnuts, 3 date and 1.5 cups of water)
1 tbsp ground flaxseed + 3 tablespoons water (flax egg)

For the Glaze:
date walnut milk (blend 5 walnuts, 3 date and 1.5 cups of water)

Instructions

A. Prepare the Filling:

1. Heat a large pan over medium heat.
2. Add 1-2 tbsp of water, the chopped onion and garlic. Stir frequently, adding more water if they start to stick.
3. When the onions are translusent, add the mushrooms, carrot, thyme, and rosemary. Cook until the mushrooms release their moisture and it evaporates (about 5-7 minutes).
4. Stir in the lentils, oats, parsley, and walnuts/sunflower seeds (if using). Mix well and cook for 2-3 minutes.
5. Add the Balsamic Date Mix and stir to combine. Adjust the consistency by adding a small amount of water if it seems too dry. The mixture should hold together when pressed (but let it cool before testing to not burn yourself).
6. Remove from heat and let it cool completely.

B. Prepare the Dough:

1. In a mixing bowl, combine the flour and baking powder,
2. Add the flax egg and date walnut milk and stir until a dough forms.
3. Knead the dough lightly on a floured surface until smooth. Let it rest for 10 minutes.

C. Assemble the Wellington:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll the dough into a rectangular sheet (about 1/2 cm or 1/4 inch thick).
3. Spread the cooled filling evenly down the center of the dough, leaving space on the edges for folding.
4. Fold the sides of the dough over the filling, overlapping slightly. Seal the edges by pinching them together or pressing with a fork.
5. Place the Wellington seam-side down on the baking sheet.

D. Bake:

1. Brush the top with the date walnut milk.
2. Bake for 25-30 minutes, or until the crust is firm.


Serving Suggestions
Serve with a simple gravy made from blended roasted vegetables or a cashew cream sauce.
Pair with a side of steamed greens or mashed sweet potatoes.


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I created a guide to "Reclaim Your Vitality" for anyone looking to implement healthy habits and improve their health but feeling unsure of what to do next. Whether you’re new to a plant-based lifestyle or simply looking to make positive changes, this guide is here to support you on your journey and help you take the first steps toward a healthier, more vibrant life.

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