Mushroom, Lentil and Spinach Wellington
Ingredients:
- 2 x 390g can fried onions
- 2 vegetable stock cubes
- 2 heaped tsp flour
- 2 x 400g cans whole button mushrooms
- 1 x 400g can green lentils
- 1 lemon, zest only
- Handful fresh parsley, chopped finely
- 1 x 400g can leaf spinach
- Salt and freshly-ground black pepper, to taste
- 1 x 320g vegan-friendly ready roll puff pastry sheet e.g. Jus-Rol
- 2 heaped tsp vegan mustard
- 2 heaped tsp garlic paste (or 2 grated cloves)
- Rapeseed oil
- For the Roast Potatoes:
- 2 x 560g cans peeled new potatoes
- Rapeseed oil
This Mushroom, Lentil and Spinach Wellington recipe can be made at any time of the year using store cupboard favourites – it would also make a great vegetarian choice for Christmas dinner…
Serves: 4
Cooking time: 1hr 40mins
How to make mushroom, lentic and spinach wellington recipe:
- Pre-heat oven to 200°C, 400°F, Gas Mark 6.
- Add both cans of onions to a roasting tin and roast in the oven for 45min until browning and sticking to the edges. Remove two-thirds and set aside to cool.
- To make the onion gravy, with the remaining onions still in the roasting tin, crumble over one of the stock cubes. Sprinkle over the flour and cook on the hob, stirring for 1min. Add 1 litre (1¾ pints) of boiling water and stir, to bring everything together. Cook over a low heat for 5min, scraping the bottom and sides of the tin. Keep warm.
- Drain mushrooms and add to a saucepan, followed by the lentils. Lower the heat and simmer for 3min or until the mixture has thickened and liquid evaporated. Take off the heat and add lemon zest and parsley. Combine and set aside to cool.
- In a saucepan, sauté the spinach in a little oil, crumble in the other stock cube and cook for 2min. Season and set aside to cool.
- To assemble, roll out the pastry sheet, leaving it on its paper. Brush the mustard across the pastry, leaving an inch to the edge of the pastry.
- Spread the reserved onions, then the spinach, and finally the mushroom and lentil mixture on to the pastry. Roll the pastry by lifting the paper, seal the edges, then fold the ends underneath, brush with oil and return to the fridge for at least 30min.
- To make the roast potatoes, drain the can and carefully press each potato so that it is slightly squashed. Heat a roasting tray in the oven with a little oil and roast the potatoes until crispy, around 50min.
- Remove paper and place the roll on a baking tray. Brush again with oil and roast in the oven for 45min or until golden brown.
What is Wellington in cookery?
Beef Wellington is generally considered to have been created to celebrate the Duke of Wellington’s 1815 victory at the Battle of Waterloo. However, it’s remarkably similar to the French dish “bœuf en croûte”, so perhaps it wasn’t an original! Nowadays, with less people eating meat every day, or even at all, this pastry-wrapped delicacy has now evolved to include various fillings, like our vegetarian Mushroom, Lentil and Spinach recipe above.
Click here for more great recipes from “The People’s Friend”.
