Mushroom and Lentil Welly
Beef Wellington is an English favourite, usually made with fillet or tenderloin that’s wrapped in paté and puff pastry to seal the juices in. When done correctly, mushrooms and lentils are a great replacement for that meaty texture.
750g brown mushrooms
1 brown onion
4 cloves of garlic ¾ cup (80g) walnuts
1 tin (400g) lentils
2 tbsp olive oil
Salt and pepper
160g baby spinach
¾ cup (90g) grated cheese
2-3 tbsp oats
2 tbsp mustard
Sprig of fresh thyme
1 sheet of puff pastry
2-3 tbsp oat milk
½ tsp ground turmeric
Preheat the oven to 200°c. Meanwhile, slice the mushrooms, dice the onion, finely chop the garlic and walnuts, and drain the lentils.
Heat 1 tablespoon of the oil in a large frying pan. Add the diced onion and sauté for about 3 minutes, then add the mushrooms, lentils and walnuts. Season with salt and pepper, then fry until the mushrooms are golden brown. Transfer the mixture to a plate lined with kitchen roll to absorb the excess oil and liquid.
Reheat the pan with the remaining oil and saute the garlic for a few seconds, then add the baby spinach and cook for 2 to 3 minutes until wilted. Transfer this mixture into a colander to drain.
Combine the mushroom and spinach mixtures with the grated cheese, oats, mustard and thyme (discarding the stalks) in a bowl. Stir until everything is well mixed, then lay the puff pastry on a lined baking tray and spoon the filling into the middle of the sheet. Carefully fold the sides over the filling to create a loaf shape. Press the ends of the pastry together and seal, then roll over so that the seams are underneath.
Gently cut little slits in the pastry along the top of the wellington using a sharp knife, to let the steam escape. Whisk the oat milk with the turmeric, then brush this all over the pastry to glaze it.