This festive vegan Wellington is perfect for your Christmas table. It´s made out of chestnuts, mushrooms, almonds, cranberries and has a great flavor of garlic and thyme.
350g of mushrooms
3 cloves of garlic
3Tbsp of sunflower oil
3Tsp of dried thyme
100g of ground almonds
400g of chestnuts (cooked and peeled)
2 slices of toast bread
200ml of water
3Tsp of cranberry marmelade
1 full hand of dried cranberries
salt and pepper
1 package of vegan puff pastry
Let´s get started!
Peel the onions and cut them into small pieces. Clean the mushrooms and cut them into thin slices. Then let the mushrooms and onions cook in a pan with oil. Stir and stir, and cook them until golden brown. In the end add the thyme and let it shortly cook.
Take a big bowl and mix the ground almonds, chopped chestnuts, chopped toast bread, cranberry marmelade, dried cranberries, peeled garlic and water. Then blend the mixture with a hand blender, but not until smooth. Let the texture stay a bit lumpy.
Add the cooked mushrooms and some salt & pepper to taste and mix it well. Put the mixture onto the puff pastry and cut it exactly
like on the picture. Fold the pastry and bake it 40 minutes at 190°C until it is golden. Serve with cranberry sauce.