Nat's Roasted Vegetable Wellington With Porcini Gravy (V)

Step 1 - Defrost in fridge overnight

Step 2 - Preheat oven to 180°C and place the wellington onto a baking tray lined with baking paper.

Step 3 - Brush the pastry of the wellington with an egg wash (or alternatively a plant based milk).

Step 4 - Bake for 50-60 minutes or until deep golden and crispy. (For an extra golden crust , brush half way through with another coat of egg wash or plant based milk).

Step 5 - While the wellington is baking, reheat the porcini gravy for 1-2 minutes or until piping hot, this may need a whisk to combine.

Step 6 - Remove the wellington from the oven and slice to serve, topped with the gravy.

Please be aware that this is a guide only. All ovens work slightly differently and this should be taken into consideration.

Ingredients: pumpkin, sunflower oil, red onion, garlic, salt, pepper, sage, vegetable stock, brown rice,pine nuts, cranberries, mushrooms, porcini mushrooms, flour (gluten), olive oil, onion powder, garlic powder,dark soy,pastry(wheat, gluten, soy).

CONTAINS: nuts, gluten, wheat, soy

Serve with Porcini Mushroom gravy on the side (provided 500ml)

A vegan centrepiece with a fresh salad or any of our beautiful vegetable sides to match.

Hi, I'm Nat,

I am a versatile cook, I love experimenting with new flavours & I've had experience cooking a number of different cuisines from different countries & cultures. I've studied nutrition and sports related nutrition, I love cooking wholesome food but also love to indulge. My latest job for a top Australian food blogger involved recipe development and testing which has given me exposure to multiple styles and facets of cooking. I love cooking Asian food with bold flavours, but also home style family meals & classic favourites.

Discover Nat's other meals