Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 pound (450g) cremini mushrooms, finely chopped
  • 1/2 cup (60g) walnuts, finely chopped
  • 2 tablespoons dry sherry (or vegetable broth) (30 ml)
  • 1 tablespoon balsamic vinegar (15 ml)
  • 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley
  • 1 package (14.1 oz/400g) vegan puff pastry, thawed
  • 2 tablespoons plant-based milk (e.g., soy, almond)

Instructions:

  1. Sauté onion and garlic in olive oil until softened.
  2. Add mushrooms and walnuts. Cook until mushrooms release their liquid and it evaporates.
  3. Deglaze with sherry and balsamic vinegar. Add thyme, salt, and pepper. Cook until liquid is absorbed.
  4. Stir in chopped parsley. Taste and adjust seasonings. Let cool completely.
  5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  6. Lightly flour a clean surface. Roll out the puff pastry to about 1/8-inch thickness.
  7. Use a 2-inch round cookie cutter to cut out circles from the pastry.
  8. Place half of the pastry circles on the prepared baking sheet.
  9. Spoon a generous teaspoon of the cooled duxelles mixture onto each pastry circle.
  10. Top with the remaining pastry circles. Press the edges firmly to seal, crimping with a fork if desired.
  11. Brush the tops of the wellingtons with plant-based milk.
  12. Bake for 20-25 minutes, or until golden brown and puffed.
  13. Let cool slightly before serving.