Kristi Whitley

Healthy Living

Pecan and Mushroom Wellington 
adapted from and

I rarely splurge on gluten but this was worth it!

This Wellington will be the star of your holiday table! I adapted it

to have the "egg" wash because mine turned out too pale as is. The 

"egg" wash is from

1 lb mushrooms chopped
1 onion finely diced
2 cloves garlic crushed
1 TBsp fresh thyme chopped
1 1/2 cups pecans activated or lightly toasted
1 cup breadcrumbs
Pinch of chilli flakes
1 tsp Tamari
2 sheets vegan pastry

vegan egg wash (recipe below)

1 tbs aquafaba (chickpea water)
1 tbs almond or cashew milk
1 tsp neutral flavoured oil
½ tsp maple syrup or brown rice syrup

Preparation Steps
1. Cook the onion and garlic for around 5 minutes
2. Add the mushrooms, thyme, chilli flakes and tamari and cook for a further few minutes. Then let it cool for 10-15 minutes
3. In a food processor, blend the pecans finely. Add the mushroom mixture and blend again. Then add the breadcrumbs and blend until all the ingredients are combined
4. Let the pastry thaw a little. Spread half the mixture in the middle of one of the pastry sheets. Cut the pastry in 1cm diagonal strips on either side. Then cross over each other until they are covering the mixture. Alternatively you can put half the mixture on one edge of the sheet and roll the pastry over it to form a loaf. Then pierce the top with a fork or score with a knife. Top with sesame seeds or poppy seeds if desired

5. To make the vegan egg wash whisk all of the ingredients together in a bowl. Very lightly coat the Wellington with the vegan egg wash. Place the Wellington in the freezer for 10 minutes before repeating with another layer of vegan egg wash and freezing the Wellington for a further 10 minutes.
6. Bake at 360 degrees for 50 minutes. If it browns too much on top while cooking, then cover with foil until ready to come out of the oven
 Serve with gravy!