Vegan Jazz Apple, Parsnip & Mushroom Wellington

Serves up to 6

2 Jazz Apples, cored and roughly chopped
1 Large Onion, diced (or use leftover roasted onion)
300-400g Leftover Roasted Root Veg (Parsnips, Carrots, Sprouts, Sweet Potato, etc.)
150g Cooked Mushrooms, diced (alternatively use fresh)
4 cloves Garlic
400g tin Green Lentils
12 Sage Leaves, finely chopped, plus extra for optional garnish
75ml Vegetable Stock (or gravy)
1 tbsp Olive Oil
320g Puff Pastry Sheet
50ml Plant-Based Milk or 2 tbsp Aquafaba

1
Chop the leftover veg into small pieces then heat a large saucepan with a tablespoon of olive oil (if needed). Soften the onion gently for 5 minutes (skip if using leftover onion), until translucent.
2
Add the garlic and mushrooms and continue to cook over a medium-low heat for 3-4 minutes.
3
Stir in the chopped roasted vegetables and drained lentils, then pour over the stock or gravy. Add the chopped sage and mash lightly with a potato masher so the mixture holds together but still has texture.
4
Stir in the Jazz Apples, remove from the heat and allow to cool.
5
At this stage, unroll the pastry and place the filling down the middle, leaving a 3cm border. Brush the edges with milk or aquafaba, fold the pastry over the filling and crimp to seal. Return to the fridge for at least 30 minutes.
5
Pre-heat the oven to 200C/180C Fan/ Gas 6. Place the chilled wellington onto a baking sheet lined with greaseproof paper, make a steam vent and wash with the remaining milk or aquafaba. Bake for 35-40 minutes until golden brown. (Optionally remove from the oven 5 minutes before hand and place the remaining sage leaves on top to crisp up for decoration.) Cool slightly before slicing.

Sharing is caring...