Vegetable Wellington

Name: Vegetable Wellington
Total time: 1800 s
Cuisine: British
Ingredients: 16 ounces mushrooms; 1 sliced onion; 2 medium potatoes; 4 ounces spinach leaves; 2 tablespoons soy sauce; 1 tablespoon thyme; 3 tablespoons olive oil; Sheet puff pastry; Sprinkling of flour; Vegetable/onion gravy; Egg wash or non-dairy milk and tablespoon of olive oil

skilburn @oscar24

Vegetable Wellington

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Ingredients

190° 30mins

16 ouncesmushrooms
1sliced onion
2medium potatoes
1/4 cup vegetable broth
4 ouncesspinach leaves
2 tablespoonssoy sauce
1 tablespoonthyme
3 tablespoonsolive oil
Sheetpuff pastry
Sprinkling of flour
Vegetable/onion gravy
Egg wash or non-dairy milk and tablespoon of olive oil

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Steps

190° 30mins

1

Prepare and chop mushrooms. Sauté chopped onions in 2 tablespoons olive oil for 5 minutes. Add vegetable broth and reduce liquid, sauté onions for further 3 minutes. Add mushrooms and soy sauce and continue to sauté until most of liquid has evaporated for 10 - 12 minutes. While this is cooking, boil slices of peeled potatoes for a few minutes to soften. Add washed spinach leaves to mushroom mixture to wilt for a few minutes. Add thyme. Season to personal taste.
2

Roll out sheet of puff pastry on lightly floured surface. Place layers of potatoes and mushroom mixture along center of pastry sheet. Fold pastry over filling and seal edges. Score with knife diagonally and brush with egg wash or milk/oil mix. Cook at 190° for 30 to 40 minutes until golden brown. Serve with gravy.