Vegan Portobello Wellington and Roasted Veggies

 

 

 

 

Sorry it’s been so long since I have written. It’s been another crazy month at work, but hopefully I can catch up this week. I have a two parter for you today: portobello wellington with roasted veggies on the side.

First for the portobello wellington.

Ingredients:

  • 4 portobello mushroomsphoto 4
  • 1 package puff pastries
  • 1/2 cup pine nuts
  • 1 container shitakes
  • 1 container button mushrooms
  • 1 bag spinach
  • 3 cloves garlic
  • 1/2 tsp tarragon
  • pepper
  • margarine

In a large food processor combine the pine nuts, shitakes, button mushrooms, spinach, garlic, and tarragon in a food processor. The heat the margarine in a skillet and warm the pureed mixture in that. Add the pepper and set aside.

Set the puff pastries out to thaw. Meanwhile bake the portobellos at 400 for 10 minutes.

Stuff the mushrooms with the spinach and mushroom mixture. Wrap in puff pastry. Bake for another 25 minutes and there is your wellington!

For the roasted veggies I took 1 bag of mini yellow potatoes, chopped them up, and mixed them in a large casserole dish with broccoli and halved brussels sprouts. photo 3

 

Whisk together 4 TBsp braggs, 4 TBsp maple syrup, 2 TBsp olive oil, and 2/3 cup nutritional yeast. Cover the veggies with this and roast at 400 for 40 minutes.
I served both with a premade balsamic glaze from TJs, super tasty!!photo 1

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