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| Vegán Mushroom Wellington |
Vegán Mushroom Wellington
It's so deliciously juicy, ánd fun spin on the clássic beef wellington!!
Ingredients
- 4 lárge portábello mushrooms stálks trimmed ánd cleáned
- 3 lárge onions peeled ánd chopped
- 3 tbs olive oil
- 300 g báby spinách (10 1/2 oz)
- 4 sprigs of thyme leáves picked
- 1 vegán puff pástry
- 1 tbs dijon mustárd
- sált ánd pepper to táste
VEGÁN EGG WÁSH
- 1 tbs áquáfábá (chickpeá wáter)
- 1 tbs álmond or cáshew milk
- 1 tsp neutrál flávoured oil
- 1/2 tsp máple syrup or brown rice syrup
Instructions
- Pláce á lárge frying pán over á low to medium-low heát. Ádd the 1 /2 tbs of olive oil followed by onion ánd reduce heát to low.
- Seáson with sált ánd pepper ánd cook, stirring occásionálly, for 15 to 20 minutes, until the onions áre golden brown.
- Keep án eye on the onions to máke sure they don't cátch.
- Remove the onions from the pán ánd return the pán to the heát. Ádd the báby spinách ánd cook until wilted. Remove from the báby spinách from the pán ánd leáve to cool.
- Increáse the heát to medium/high ánd return the pán to the heát. Ádd the remáining olive oil ánd pláce the mushrooms, top side down. Cook until lightly golden (ábout 5 minutes) before turning over ánd cooking for á further 5 minutes or until golden.
- Tránsfer the onions, spinách ánd mushrooms to the refrigerátor ánd cool completely.
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Find the full recipe >> @-deliciouseveryday.com
