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Basics | Starters | Mains | Puddings

Mushroom and Chestnut Wellington

This is a great special occasion dish. It is based on a Rose Elliot recipe from her Fast, Fresh and Fabulous vegetarian cookbook.


1 large onion, chopped
1 tbsp olive oil
2 cloves garlic, chopped
125g (4½ oz) chestnut mushrooms, sliced roughly
110g (4oz) cashews, ground in a food processor
110g (4oz) cooked chestnuts, chopped (we used tinned)
110g (4oz) soft wholemeal breadcrumbs
1 tbsp soy sauce
1 tbsp lemon juice
2 tsp mixed herbs
½ tsp yeast extract
330g (12oz) puff pastry
soya milk for brushing


This is great with roast potatoes, steamed veggies and vegan gravy.



Fry the onions in the olive oil, add the garlic and mushrooms and cook for 5 mins. Whizz in a food processor with the chestnuts, lemon juice, soya sauce and yeast extract.

Put the mixture into a mixing bowl with the breadcrumbs, cashews and herbs, season and mix well. (This should be quite stiff.)

Roll the pastry out on a lightly floured board to make a rectangle about the size of a sheet of A4. Transfer the pastry to a lightly oiled baking tray and heap the mushroom mixture in the centre, forming it into a loaf shape.

Make diagonal cuts in the pastry 1cm apart on each side of the mushroom mixture, then fold these up and over to give a plait effect. Tuck, trim and brush with soya milk.

Bake at 200C/400F/Gas Mark 6 for 40 mins, or until the pastry is puffed and golden brown.