Ingredients:

  • 2 tbsp olive oil (30 ml)
  • 1 medium shallot, finely chopped (about ½ cup)
  • 8 oz cremini mushrooms, finely chopped (225g)
  • ½ cup dried cranberries, roughly chopped (75g)
  • ½ cup pecans, toasted and roughly chopped (60g)
  • 2 tbsp dry sherry (30 ml)
  • 1 tbsp fresh thyme leaves, chopped (3g)
  • 1 tbsp balsamic vinegar (15ml)
  • Salt and freshly ground black pepper, to taste
  • 1 package (14.1 oz/400g) vegan puff pastry, thawed
  • 2 tbsp vegan milk (e.g., almond, soy)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add shallot and cook until softened.
  2. Add mushrooms and cook, stirring occasionally, until browned and softened, releasing their moisture.
  3. Stir in cranberries, pecans, sherry, thyme, and balsamic vinegar. Season with salt and pepper. Cook until sherry is absorbed, and the mixture is slightly thickened. Remove from heat and let cool slightly.
  4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  5. Unfold the puff pastry on a lightly floured surface. Gently roll it out to slightly thin the dough.
  6. Use a 2-inch round cookie cutter to cut out circles from the puff pastry.
  7. Place a spoonful of the duxelles mixture in the center of each circle.
  8. Fold the dough over to create a half-moon shape. Crimp the edges with a fork to seal.
  9. Brush the tops with vegan milk.
  10. Arrange the Wellingtons on the prepared baking sheet. Bake for 20-25 minutes, or until golden brown and puffed up.
  11. Let cool slightly on the baking sheet before serving.