- 4 cloves Garlic
- 1 shallot
- 2 Tablespoons chopped sage
- 1 Tablespoon dried oregano
- 1 teaspoon smoked paprika
- 2 cups pecans or walnuts (or combinations)
- 1 can white beans, drained and pureed (save liquid from beans (aquafaba) for later
- 1/2 cup Homemade Vegan Mozzarella
- Salt and Pepper to taste
For the wrapper:
- 1 sheet puff pastry dough
For the sweet potato puree
- 4 sweet potatoes
- 1 cup cashew milk (see recipe below)
- For the cashew milk
- 1 cup soaked cashews
- 2 cups water
For the Mushroom Jus:
- 1-quart vegetable stock
- 1 oz. dried mushrooms
- 1 small bunch thyme
- ¼ cup tamari
- Salt and pepper to taste
For the Sauteed Greens:
- 1 cup Vegetable Broth
- 1 bag spinach
- Marinate 6 Portobello caps in garlic, balsamic vinegar, cracked pepper and veggie broth
- For the Mushroom Jus: Simmer for 30 minutes and strain through cheesecloth. Season with salt to taste.
- For the sauteed greens: Cook spinach in vegetable broth until slightly wilted
- For the sweet potatoes: Roast sweet potatoes at 350, for about 45 minutes to an hour, covered. Allow to cool slightly and remove the skins. In a mixer or food processor (or by hand) mash until smooth with the cashew milk and salt.
- For the Wellington:
- Grill portobellos until tender or roast 5 Minutes,
- Pulse shallots garlic and sage in the food processor, remove and add the nuts and process until crumbly. Mix everything by hand in a mixing bowl.
- To assemble Wellington:
- Thaw 1 sheet of frozen vegan puff pastry.
- Lay down 3 mushroom caps in a row, top with filling in a line and cover with three more mushrooms, and roll.
- Brush with saved bean liquid (aquafaba)
- Bake at 350 degrees for 25-30 minutes and the puff pastry is golden. Cool for 10 min. and slice.
- To serve, add a small amount of the mushroom jus to a bowl, a dollop of the sweet potatoes and a serving of sauteed greens. Top with a slice of the Wellington.
Recipe adapted from Plant Craft at http://rachelcarr.com/portobello-wellington