Vegan Mushroom Wellington

Make the filling

1. Prepare the mushroom stock by breaking the dried porcini mushrooms into small pieces and soaking them in boiling water.
2. In a food processor, add the nuts and ground them by pulsing until they have the desired consistency and set aside. If you are making homemade bread crumbs, add the bread into the food processor and pulse until you have fine bread crumbs.
3. Preheat the oven to 200C/400F.
4. Heat some olive oil in a frying pan. Finely chop onion and garlic and add to the pan. Fry until translucent and add roughly chopped mushrooms and finely chopped rosemary. Sauté for a couple of minutes. Turn the heat off.
5. Add the grounded nuts and bread crumbs and mix together.
6. Pour the soy sauce, yeast extract, and raisins. Add the dried mushrooms together with the water, combine all the ingredients until a dough is formed, and set aside to cool.
7. Let the mixture cool before shaping it.
8. Place finely sliced apple on the bottom and then shape the mixture on top of the apple, to create a first caramelized layer.

Wrap and score the Wellington

1. Roll the puff pastry and once the filling is shaped, place it on the puff pastry.
2. Close one side of the pastry, covering the filling dough.
3. Wrap the other side, so the filling is all covered.
4. Cut the excess pastry. If you leave the pastry too long, the Wellington will come out too thick and won't cook properly. Fold both sides.
5. Flip the Wellington carefully so it doesn't lose its shape.
6. Before scoring the Wellington, you can add some plant-based milk or vegan butter with a brush to give the outer layer a nice brown color. Create a pattern you like.

Bake

1. Place the Wellington on a Baking Tray and bake at 400F (200C) for about 45 minutes or until the pastry is fully cooked and golden brown. Leave it to cool for about 10-15 minutes before you start serving it.