Portobello Wellington
https://www.coop.co.uk/recipes/portobello-wellington
This vegan centrepiece is amazing with cranberry sauce and all the veggie trimmings – it's easy to make too, using ready-made vegan pastry
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Feeds
6
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Ready in
1 hour
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 48g
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Ingredients
- 2 tbsp Co-op olive oil
- 2 onions, sliced
- 3 garlic cloves, finely chopped
- 2 tbsp thyme leaves
- 100g Co-op basmati rice
- 300ml vegetable stock, made with 1 stock cube
- Zest and juice of 1 lemon
- ½ x 25g pack flat leaf parsley, roughly chopped
- 4 Co-op portobello mushrooms, thickly sliced
- 80g Co-op sliced curly kale, tough stalks removed
- Co-op plain flour, for dusting
- 500g pack frozen vegan puff pastry, defrosted
- Dairy free milk alternative, for brushing
Method
- Heat half the oil in a nonstick frying pan and cook the onion for 8 mins, until soft
- Add two-thirds of the garlic, plus the thyme, then fry for 2 mins
- Stir in the rice, add the stock, cover and bring to the boil
- Reduce the heat and simmer for 10 mins
- Stir in the lemon zest, juice and parsley, cover the pan, then set aside, off the heat, for 10 mins
- Meanwhile, heat the remaining oil over a high heat and cook the mushrooms for 5 mins, until golden
- Add the remaining garlic and season
- Fry for 1 minute, then transfer to a plate
- Add the kale to the pan and cook for 1-2 mins, until wilted
- Remove from the heat, then stirinto the garlicky mushrooms. Leave to cool
- Preheat the oven to 200°C/fan 180°C/Gas 6
- On a flour-dusted surface, roll out 2 pastry rectangles, about 33cm x 35cm, then transfer one to a lined baking tray
- Fluff the rice with a fork, then spoon half on top, leaving a 1cm border
- Top with the mushroom and kale, then the remaining rice
- Brush the edges of the pastry with dairy free milk and top with the second piece of pastry
- Pinch the edges together to seal, then trim
- Score a pattern with a knife and make an air hole, then brush all over with dairy free milk
- Bake the Wellington for 45 mins, until risen and golden
