Vegan Mushroom Wellington

Preheat the oven to 220°C (fan 200°C). Line two baking trays with parchment paper. Dice the shallots, mince the garlic, roughly chop the walnuts and finely chop the chestnut mushrooms, pick the thyme leaves, finely chop the rosemary, and drain and pat dry the lentils.

Place the portobello mushrooms gill-side up on one lined tray, drizzle with 1 tbsp olive oil, season with ½ tsp salt and ½ tsp pepper, and roast for 20 minutes until deeply browned and all visible moisture has evaporated. Transfer to a wire rack gill-side down and leave to cool completely.

Toast the walnuts in a dry frying pan over medium heat for 4–5 minutes, stirring frequently, until golden and fragrant. Transfer to a plate and set aside.

Heat 2 tbsp olive oil in a large frying pan over medium-high heat. Add the shallots and cook for 5 minutes, stirring occasionally, until softened and translucent.

Add the garlic, thyme, and rosemary to the pan and cook for 1 minute, stirring constantly, until fragrant.

Add the chopped chestnut mushrooms, remaining ½ tsp salt, and remaining ½ tsp pepper. Cook for 12–15 minutes, stirring occasionally, until all the liquid has cooked off and the mixture is deeply golden and almost paste-like.

Add the soy sauce and balsamic vinegar to the pan and cook for 2 minutes, stirring continuously, until fully absorbed. Remove from heat.

Stir the cooked lentils and toasted walnuts into the duxelles mixture until fully combined. Taste and adjust seasoning. Spread onto a plate and refrigerate for 20 minutes until completely cold.

Wilt the spinach in the residual heat of the empty pan over low heat for 2 minutes, stirring, until just collapsed. Tip onto a clean tea towel, wrap tightly, and squeeze out every drop of moisture. Set aside.

Reduce the oven temperature to 200°C (fan 180°C). Unroll the puff pastry sheet on a lightly floured surface and roll it slightly thinner to roughly 35 × 30 cm. Spread the vegan cream cheese in a thin layer down the centre third, leaving a 4 cm border at each short end.

Layer the wilted spinach evenly over the cream cheese, then spoon the cold duxelles mixture on top and press firmly into a neat log shape. Arrange the roasted portobello mushrooms in a row on top of the duxelles, gill-side down.

Fold the long sides of the pastry up and over the filling, pressing the seam firmly to seal. Tuck and crimp both ends tightly underneath. Place seam-side down on the second lined baking tray.

Refrigerate the assembled Wellington for 30 minutes so the pastry firms up and holds its shape during baking.

Mix the plant-based milk and maple syrup together, then brush generously over the entire surface of the Wellington. Score a shallow diagonal pattern across the top with a sharp knife, taking care not to cut all the way through.

Bake at 200°C (fan 180°C) for 30–35 minutes until the pastry is deep golden brown and audibly crisp when tapped on the base. Rest for 10 minutes before slicing with a serrated knife.