Vegan miso mushroom, squash and chestnut wellington
- December 2018
- Serves 6
- Hands-on time 40 min, oven time 1 hour 7-25 min, plus chilling
This vegan wellington makes a standout centrepiece whatever the occasion. A mixture of miso mushrooms, sweet butternut and chestnuts are roasted until sweet, stirred through prunes, madeira and breadcrumbs and then baked in vegan puff pastry.
Give it a go. You won’t be disappointed.
- Dairy-free recipes
- Vegan recipes
- 30.9g (11.4g saturated)
- 62.2g (11.4g sugars)
Make to the end of step 5 up to 48 hours ahead. Cover the filling and chill. Keep the cooked pastry in an airtight container in a cool place (not the fridge). Assemble up to 24 hours ahead; keep covered and chilled until ready to bake. Wait until the turkey has come out of the oven so its steam doesn’t turn the pastry soggy.
Miso is a Japanese paste made from fermented soybeans. It adds a rich umami flavour to stews, stocks and marinades. Find it in the world food section of large supermarkets.
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