This wellington is the perfect option for any vegans around the table as an alternative to a traditional beef wellington. Butternut squash is cooked on top of a vegan friendly mushroom duxelles with the added boost of miso, and wrapped in vegan friendly pastry. Serve this striking centrepiece with traditional trimmings, such as roast potatoes and seasonal vegetables.
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Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
2 hrs 30 mins
Total Time:
3 hrs
Cal/Serv:
446
Ingredients
Neck end of a large butternut squash, about 12.5cm long
3 Tbsp. olive oil
For the mushroom layer
2 banana shallots, finely chopped
750 g mushrooms, we used a mix of chestnut and Portobello, finely chopped
4 garlic cloves, crushed
Small handful thyme sprigs, leaves picked and roughly chopped
2 Tbsp. red miso paste, we used Miso Tasty
150 g cashew nuts
150 ml vegan-friendly vegetable stock
Plain flour, to dust
600 g block puff pastry, we used vegan-friendly Jus-Rol
2 Tbsp. unsweetened soya milk, to glaze
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6 and line a baking sheet with baking parchment. Peel the squash neck and slice evenly in half lengthways. Lay cut-side down on prepared sheet and brush with 1tbsp oil. Season and roast for 1¼-1½hr, until tender (you should easily be able to push a knife through). Set aside to cool.
Step 2Meanwhile, make mushroom layer. Heat remaining 2tbsp oil in a large frying pan over medium heat and cook shallots for 5min, until softened. Turn up heat to high and add mushrooms. Cook, stirring occasionally, for 12-15min, until any liquid released by mushrooms has evaporated and they are golden brown. Add garlic, thyme and miso and cook for a further 2min. Remove from the heat.
Step 3In a mini food processor or using a stick blender, blend cashews and stock until smooth. Stir this into mushroom mixture, check seasoning and set aside to cool.
Step 4To assemble, line baking sheet with fresh baking parchment. Lightly flour a work surface and roll out ⅓ of the pastry to a 30.5 x 15cm (12 x 6in) rectangle. Spread over mushroom mixture, leaving a 1cm (½in) border around the edge. Lay on roasted butternut halves, making sure they join up neatly in the middle (if needed, rearrange mushroom mixture underneath).
Step 5Roll out remaining pastry as before until large enough to cover the assembled filling. Lay over the filling, trim edges and crimp to seal. Chill for 30min.
Step 6Reheat oven to 200°C (180°C fan) mark 6. Brush Wellington with soya milk and cook for 50min–1hr, until golden brown and crisp. Leave to rest for 10min before transferring to a board or plate. Serve in slices.
Per serving:
Calories: 446
Protein: 11g
Fat: 30g
Sat fat: 10g
Carbs: 30g
Sugars: 5g
Fibre: 5g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
