Ultimate VEGAN MUSHROOM WELLINGTON: A Flavorful, Festive Feast (WFPB, GF)

⬇ LINKS AND RECIPE BELOW ⬇

This Vegan Mushroom Wellington is a showstopper recipe for a hearty and comforting meal. It's oil and gluten-free, filled with a savory mushroom, nuts, and lentil mixture wrapped in a golden, healthy crust—ideal for special occasions or a cozy family dinner.

🥣KITCHEN EQUIPMENT AND TOOLS NEEDED⤵️

🎯 Large skillet (https://amzn.to/40R6yHl) or pot (https://amzn.to/4eBtoGf): For cooking the filling.
🎯 Wooden spoon (https://amzn.to/4exshY2): To stir the ingredients.
🎯 Chef's knife (https://amzn.to/3Z77kyy): For chopping the vegetables.
🎯 Cutting board (https://amzn.to/3UVyzdb): For vegetable preparation and cutting the Wellington.
🎯Baking Sheet (https://amzn.to/3OkelWN): Lined with parchment paper to bake the Wellington.
🎯Rolling Pin (https://amzn.to/3V9vpT1): To roll out the crust.
🎯Brush (https://amzn.to/3B7NlGK): For brushing the potato crust with plant-based milk and maple syrup before baking.


🍽💡 Find more dinner ideas here⤵️
   • Dinner Ideas  

🖨️🌱🥣 Recipe for Vegan Mushroom Wellington (WFPB) with healthy Crust

Blog link with step-by-step photos!
https://simpleveganizer.com/ultimate-...

Ingredients:
For the almond Flour Crust:
• 4 cups almond Flour (fine)
• 6 tbsp flaxseed meal (ground flax seeds)
• 2/3 cup organic cornstarch (or arrowroot starch)
• 1/2 tsp baking powder
• 1 tsp salt
• 2/3 cup unsweetened apple sauce
• 2 tsp apple cider vinegar
• cold water (optional, as needed)

*Other dough options here:    • Vegan Oil Free PIE CRUST 3 WAYS (All ...  

For the Mushroom Filling:
• 1 cup cremini mushrooms, finely chopped
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 cup (240 ml) cooked lentils (or canned)
• 1 cup (240 ml) mixed nuts, finely chopped
• 1/4 cup (60 ml) balsamic vinegar
• 1 Tbsp tamari or soy sauce (low-sodium)
• 1 Tbsp fresh thyme
• 1 Tbsp fresh rosemary
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• Salt to taste
• 1/4 cup (60 ml) fresh parsley, chopped
• 1/2 cup panko breadcrumbs (GF if needed)
For Assembling:
• 2 Tbsp Dijon mustard
• 1 Tbsp plant-based milk + 1 tsp of maple syrup (for brushing)

Instructions:
1- Prepare the Crust: Mix almond flour, flaxseed meal, cornstarch, baking powder, salt, applesauce, and vinegar. Knead into a dough and chill for 30 minutes.
2- Preheat the Oven: Set to 375°F (190°C).
Make the Filling: Sauté onions and garlic, then cook mushrooms with herbs and spices. Add balsamic, tamari, lentils, walnuts, breadcrumbs, and seasoning. Stir in parsley and cool.
3- Assemble: Roll dough into a rectangle, spread mustard, add filling, fold dough, seal, score, and decorate. Brush with plant milk and maple syrup.
4- Bake: Bake 35-40 minutes until golden. Cool before slicing.
Serve: Slice and enjoy!


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