Giant Vegan Mushroom & Chestnut Wellington (Savoury Log)

🛒 Ingredients

• #For the Filling;
• 400 g mixed mushrooms (chestnut, button, shiitake) — finely chopped
• 150 g cooked chestnuts — roughly chopped
• 1 medium onion — finely diced.. 2 cloves garlic — minced
• 2 tbsp olive oil.. 2 tbsp tomato paste
• 2 tbsp soy sauce or tamari.. 1 tbsp fresh thyme leaves
• 1 tbsp fresh sage — chopped.. ½ tsp smoked paprika
• ¼ tsp ground black pepper.. ½ tsp salt — adjust to taste
• 3 tbsp breadcrumbs (vegan) — to absorb moisture
• 2 tbsp plant milk — to bind
• #For the Pastry & Topping;
• 1 sheet (approx. 320–375 g) ready‑rolled vegan puff pastry — thawed if frozen
• 1 tbsp plant milk — for brushing.. 1 tsp sesame seeds
• ½ tsp mixed black & white poppy seeds

👩‍🍳 Instructions

1. 1

   Sauté the base filling: Heat olive oil in a large pan over medium heat. Add diced onion and cook gently for 5–6 minutes until soft and translucent. Add minced garlic and stir for 1 minute until fragrant — do not let it burn. Add chopped mushrooms, increase heat slightly, and cook for 8–10 minutes until all the released liquid evaporates and mushrooms begin to brown. This step is important — dry filling = crisp pastry!

2. 2

   Add flavour & bind: Stir in tomato paste, soy sauce, thyme, sage, smoked paprika, salt, and pepper. Cook 2 more minutes to deepen the flavours. Remove from heat. Stir in chopped chestnuts, breadcrumbs, and 2 tablespoons of plant milk. Mix thoroughly — the mixture should hold together when pressed, not wet or runny. Taste and adjust seasoning if needed. Let cool completely before wrapping — warm filling will make the pastry soggy.

3. 3

   Shape the roll: Preheat oven to 200°C (400°F). Unroll the puff pastry sheet flat on parchment paper. Spoon the cooled filling along the centre third of the pastry, shaping it into a firm, even log from end to end — leave a 2 cm border at each short end. Fold the short ends in first, then bring the long sides up and over the filling to meet in the middle. Press the seam firmly to seal, then carefully roll the whole log over so the seam faces downward on the parchment. Tuck the ends neatly underneath.

4. 4

   Decorate & glaze: Brush the entire surface generously with plant milk — this gives a beautiful golden bake. Score gentle diagonal lines across the top with a sharp knife (don’t cut through the pastry), then sprinkle with sesame and poppy seeds for colour and texture.

5. 5

   Bake to perfection: Slide onto a baking tray and bake in the centre of the oven for 35–40 minutes until deep golden brown all over and puffed up beautifully. If it browns too quickly, cover loosely with foil after 25 minutes. The pastry should sound hollow when tapped and be crisp to the touch.

6. 6

   Rest & serve: Remove from the oven and let rest for 10 minutes before slicing — this lets the filling set so it cuts cleanly. Slice thickly and serve warm as a main dish alongside roasted vegetables, gravy, or fresh salad.