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Title: Mushroom Pumpkin Wellington
Categories: Christmas, British, Vegan
Yield: 6 Servings

200 g Almonds
2 tb Tamari or soy sauce
2 tb Maple syrup
1 Leek
2 cl Garlic
200 g Oyster mushrooms
10 md Sage leaves
10 Fresh thyme sprigs
200 g Pumpkin
200 g Cooked chestnuts
1 tb Oil
3 tb Tamari or soy sauce
1 pn Salt
1/2 ts Black pepper
150 g Cooked couscous
2 Puff pastry sheets;
- defrosted if frozen
2 tb Oat milk or non-dairy milk
- of choice
100 g Fresh red currants
4 tb Maple syrup
200 ml Red wine
1 tb Balsamic vinegar
500 ml Vegetable stock

This mushroom and pumpkin wellington offers a fresh take on a festive
classic, with roasted almonds for texture and a sharp redcurrant jus
to bring it all together. Perfect as a Christmas centerpiece.

Preheat the oven to 200?C fan / 425?F/gas 7. Roughly chop or crush
the almonds, then spread on a baking tray. Drizzle with 2 tb of
tamari or soy sauce and 2 tb of maple syrup, and roast for
10 minutes.

Slice the leek and wash thoroughly. Peel and dice the garlic. Roughly
chop the mushrooms. Remove the sage leaves and thyme leaves from
their stalks, and finely chop the sage. Grate the flesh of the
pumpkin, discarding the skin and the seeds. Roughly chop the cooked
chestnuts.

Heat a large pan, add 1 tb of oil, and saute the leek for 3 to 4
minutes, stirring occasionally. Add the garlic, mushrooms, grated
pumpkin, and a pinch of salt, and cook for a further 7 to 10 minutes.
Stir in the chestnuts, tamari or soy sauce, thyme, sage, and black
pepper, and cook for 3 to 4 minutes, stirring regularly. Remove from
the heat and mix in the cooked couscous and roasted almonds. Adjust
the seasoning to taste.

Lay out one sheet of puff pastry on a piece of baking parchment.
Place half of the filling in the center lengthwise, leaving space at
the edges. Compact the filling to help it hold its shape. Fold the
pastry over the filling, connecting in the center. Brush with a
little water or oat milk and press the join together, sealing it, and
then trim any excess. Once the Wellington is sealed, carefully roll
it over so that the seam is at the bottom. Tuck and seal both ends.
Lift the baking parchment with the Wellington and place on a baking
tray. Cut out decorations from any leftover pastry, if you like.
Gently score the pastry in a crisscross pattern (ensuring not to cut
through the pastry) and place any pastry decorations on top. Brush
with oat milk. Repeat this process with the second sheet of pastry to
make the second Wellington.

Bake in the preheated oven for 30 to 45 minutes, until golden.

Combine the redcurrants, maple syrup, red wine, balsamic vinegar, and
vegetable stock in a saucepan. Put on a high heat and bring to a boil.
Whisk to break down the currants. Once boiling, reduce to a simmer
and cook until it reduces by about 2/3rds, which will likely take
over 20 minutes.

Use a serrated knife to slice the Wellingtons. Serve with the
redcurrant jus and your choice of roasted vegetables. Enjoy!

Recipe by David & Stephen Flynn

Recipe FROM: <https://plantbasednews.org/veganrecipes/dinner/
mushroom-and-pumpkin-wellington/>

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