IT’S MY FAVORITE TIME OF THE YEAR! Everyone who knows me well should have seen this coming: A OYGV CHRISTMAS SPECIAL! Seriously, I’m way too excited for this! 😀 And to make it even more fun, I’ve decided to make more than one Christmas post, because there can never be too much Christmas vibes! 🙂
This year Christmas is even more exciting than ever, because it’s our first vegan Christmas! I made it my mission to show my family that we don’t have to miss out on any good stuff. I must say it’s kinda crazy to realize I went vegan almost a year ago already… Damn, time flies super fast! I thought that it would be nice for all the vegans who’re still new at festive vegan cooking to give some inspiration 🙂
A couple months ago I saw a video from Bosh! on Facebook about vegan beef Wellington. I instantly knew that was what I was going to prepare for Christmas! And I sticked to the plan, as you might have noticed 😉 I did some research and discovered this easy, yet very delicious recipe for a portobello Wellington (mostly inspired by Bosh! and http://www.deliciouseveryday.com). You might think it’s not so original anymore, as I’ve noticed around these days that a lot of people are making this, but when I tried it out last month I found it so yummy that I still wanted to stick to my plan anyway. The reason why is simple: this recipe is easy, doesn’t take too much time to prepare, is very festive and not too heavy to digest. I mean, what do you want more on Christmas? I promise it’s going to be amazing!
I’ve decided to post this recipe as a first Christmas recipe, because I’ve noticed that quite some people are still looking for a main course, and if I can help them out with this, then my mission is complete 🙂 I still have other Christmassy stuff planned to share with you guys, which will definitely follow very very soon, in the upcoming days. And the most fun thing about those recipes is that they’re all as easy as this one as well, and all together you can create the perfect Christmas menu with them! Which even your omni friends and family will be able to enjoy to the fullest!!
So keep you eyes open, my darlings, and your Jingle bells ready, ’cause we’re getting on a a vegan Christmas adventure, and it’s going to be fantastic! ❤ Happy Holidays! ❤
- What do you need? (2 people)
– 4 large portobello mushrooms
– 2 onions
– Fresh spinach leaves (about 300g)
– 1 roll of vegan puff pastry
– Garlic powder
– Salt and pepper
– (Optional: vegan ‘egg’ wash: 1 tablespoon of aquafaba, 1 tablespoon plant based milk, 1 teaspoon of neutral oil, 1/2 teaspoon maple syrup)
- How do you make it?
Chop the onions. Heat some olive oil in a pan and bake the onions on a low heat until they’ve turned brown. Season the onions with salt and pepper, and set aside to cool down.
- Put the pan back on the heat and add some more olive oil. Add the spinach and cook shortly until shrunken. Season with salt, pepper and some garlic powder. Remove the spinach from the pan and set aside to cool down like the onions.
- Add some more olive oil to the pan and bake the portobello mushrooms for about 5 minutes on each side (starting with top side down). Now, the next step is very important: transfer the portobello mushrooms to kitchen paper top side down, and drain their juice. Then place the mushrooms, together with the onions and spinach, in the fridge and let cool down completely. This is very important to do, because if you don’t, then the liquid released by the mushrooms and spinach will make your puff pastry all soggy.
- Next up, preheat the oven at 200 degrees (Celsius). Take the puff pastry out and let it adjust to room temperature for a couple minutes. Take a baking tray, place some baking paper on top of it and the rolled out sheet of puff pastry on top of that. Start by spreading out 3/4th of the onions on the dough. Make sure to mostly work in the middle, to keep enough bare dough on the sides to fold the ‘package’ closed later. Add 3/4th of the spinach and place the portobello mushrooms on top of that (top side down). Spread some mustard on the portobellos and season to taste with salt and pepper. Finish off with the rest of the onions, spinach and some thyme.
- Fold the puff pastry closed over the mushrooms. Press down the edges so that the package is totally closed, then turn the whole package over, so that the seem is not visible anymore.
- Optionally: you can make a vegan egg wash, to make the puff pastry turn more gold-brown and crispy in the oven. You can do this by whisking all the listed ingredients together in a bowl and give the Wellington a light coat by using a cooking brush.
- Bake the portobello Wellington in the oven for about 30 to 35 minutes, until the puff pastry has turned golden brown.
Serve with fried potatoes, baked apples, cranberry compote, baked vegetables,… But most important: serve it with much pride and enjoy with all your loved ones!
- A very Merry Vegan Christmas everyone! ❤