Festive Mushroom, Chestnut and Kidney bean Wellington

As it's the festive season, I thought I'd share a quick, easy and absolutely delicious vegan Wellington with you all. 

This is so easy that you don't even have to cook the filling so it takes no time at all and you can get on with prepping your sides once prepared.

You also won't have to wait 7 hours for your homemade puff pastry to be ready as this recipe uses ready rolled pastry which is suitable for vegans.

 

Ingredients :

1 packet of ready rolled puff pastry (sfv)

1 can of rinsed kidney beans

1/2 Bag of vac packed chestnuts

5 large Mushrooms 

1/2 Tsp Himalayan salt

1/2 tsp Pepper

1 tsp Garlic powder

1 tsp Onion powder

A couple of splashes of Liquid Aminos

1 tsp Smoked paprika

1 tsp Dried Rosemary

1/3 cup of chopped raw cashews

2 Slices of bread

1 Tbs Olive oil

Method:

Preheat your oven to 180/350

Put all of the ingredients apart from the kidney beans into a food processor and blend until it resembles breadcrumbs.

Now add in the kidney beans and pulse it a few times until it just comes together and no more (you don't want a puree)

now roll out the pastry onto a lined baking tray and cut it in half.

Add the filling on one half of the pastry but not to the edge as you will need to seal the other half.

Now carefully place the other half of the pastry on top and gently use a fork and seal the edges.

Now cut around the edge to make an oval shape and decorate with pastry shapes if you wish and prick some holes along the top to let the air escape whilst cooking.

Brush with plant milk.

Bake for 25 minutes. (Keep an eye on it)

Once it's baked it should look like this.

Slice it.

Enjoy with roasted and steamed veggies and some yummy vegan gravy :)

I hope you try this recipe out and enjoy it :)