Mushrooms fragranced with Chinese five-spice powder and presented in a stunning vegan puff pastry plait, this Asian Mushroom Wellington is perfect for entertaining. The hearty plant-based filling is bound to please everyone whether you eat meat or not. You can serve this meal with these Asian Roasted Brussels Sprouts with Cashews as a side dish.
The mushroom filling can be made up to a day in advance if needed. Just keep it in an airtight container in the fridge.
Vegan Chinese 5-Spice Braided Chestnut Mushroom Wellington
Make chia egg with mixed together ground chia seeds and water. Set aside.
Wash and clean mushrooms. Mince them very finely like so:
Heat some olive oil in a large frying pan. Add finely sliced shallots, crushed garlic, and Chinese 5 Spice.
Add minced mushrooms and grated carrot. Fry gently until mushrooms are cooked.
Remove from heat. Add tamari sauce, breadcrumbs, chopped coriander, and chia egg. Mix well until all is blended together. Season to taste and set aside.
Preheat the oven to 200°Celsius/400°Fahrenheit/Gas 6.
Roll out pastry sheet on baking paper.
Keep middle third to pile up mushroom mixture. With a sharp knife cut 2 to 3 centimetre [0.8 to 1.2 inch] wide strips on the other thirds like so:
Pile mushroom mixture in the middle, packing it tightly.
Alternating sides, plait each strip on top of the other,
Until you reach the end.
Brush some dairy-free butter all over.
Place in the oven for 20-25 mins until golden
Once done, leave to rest for 10 mins before serving.
Note: If serving with Asian Roasted Brussels Sprouts with Cashews, you can time both dishes to be ready at the same time. You can cook them on separate trays or on the same tray. If cooking on the same tray, start by cooking the brussels sprouts first, then after 10 mins add the mushroom wellington, followed by the cashews 10 mins later.