This is a nut and mushroom roast wrapped in puff pastry. Quinoa is used instead of breadcrumbs and the yeast and herbs give it a savoury flavour. The plain flour will help to bind it together.
NOTE: This will make a large amount of “nut roast” and I usually look at how big the pastry sheets are and then when the mixture is ready, divide it into one big enough for the pastry and use the rest as a classic nut roast.
Begin by gently frying the onions, in some olive oil.
Add the garlic, rosemary and sage and the diced mushrooms.
Gently cook the mushrooms until they reduced down to increase their flavour. turn down the heat to low just to keep it warm.
Blitz the nuts in a grinder to a fine crumb and add them to the warm mushroom and mix. Check the seasoning.
Chop the cooked chestnuts in to small pieces and add to the warm mushrooms and mix, continue to gently heat.
Add the cooked quinoa to the warm mushroom and mix
Add the nutritional yeast and a couple of big glugs of hemp oil to the pan and mix.
Thoroughly mix the ingredients in the deep frying pan to warm it through. taste and adjust herbs. I tend to add more sage and rosemary here.
Take off the heat and stir in the flour.
Pour the mixture into the loaf tin and push it down to form tightly packed loaf filling. If you don’t have a loaf tin, use cooking foil and wrap the mixture up into a block or log shape
Let it cool. and then put it in fridge for 45 mins to firm up.
Roll out one sheet of puff pastry onto the metal baking tray (lined with non stick baking paper )
Gently remove the nut roast mixture from the loaf tin or tin foil and place in the centre of the puff pastry. Place the other sheet of puff pastry over the top and shape around the mixture, seal the edges. cut off any excess.
Gently wipe the pastry with olive oil or non dairy milk and make a couple of fork holes in the top to let the steam escape while in the oven. Now place in a preheated oven at 180C for 25 mins or when the pastry looks dark and golden.
Take out of the oven and allow to cool which will help firm up the mixture inside.
Slice and serve with side dishes of your choice.
Photo recipe of the Mushroom and Nut wellington
the ingredients 
finely chop the chestnuts 
fry the onions, mushrooms,chestnuts, herbs 
Blitz the peacans to a fine crumb 
add the quinoa and nuts 
pushed into a loaf tin to set 
pack into loaf and the extra into another tin and allow to cool 
wrapped and cooked in puff pasty 
sliced and ready to plate 
platted the puff pastry in this one 
sliced and ready to cook 
I’ve had queries about the platting of the pastry so here’s how I do it..
This following example is slightly smaller than the above so only requires 1 sheet of puff pastry,
Also, if you don’t have a loaf tin, use a sheet of tin foil and use it to shape the nut roast mix into a log that fits on top of the pastry and then chill in the tin foil before continuing.
you can use tin foil to shape the inside and chill 
place nutroast in middle of pastry 
use a knife to cut ‘fins’ either side 
fold the end up over the end of the nut roast 
fold alternative left and right ‘fins’ of pastry over the log 
continue until the end 
fold the end over the log 
use the last 2 fins and with with plant milk 
bake in oven until golden brown 
ready to serve
Mushroom and Nut Wellington
Equipment
- metal baking tray
- 2 lb loaf tin
Ingredients
- 180 g cooked chestnuts
- 250 gm red and white cooked quinoa
- 250 g pecan nuts
- 300 g brown mushrooms
- 2 red onions
- 2 cloves of garlic
- 2 tsp rosemary
- 2 tsb Sage
- 1 tsb chilli flakes
- 2 tbsp nutritional yeast
- 1 tbsp Hemp Oil or rapeseed oil
- 340 g vegan ready rolled puff pastry 2 packets
- 4 tbsp plain flour
Method
- Finely chop and gently fry the onions, in some olive oil
- Add the garlic, rosemary and sage and the diced mushrooms.
- Gently cook the mushrooms until they reduced down to increase their flavour. turn down the heat to low just to keep it warm.
- Blitz the pecans in a grinder to a fine grains and add them to the warm mushroom and mix
- Chop the cooked chestnuts in to small pieces and add to the warm mushroom and mix
- Add the cooked quinoa to the warm mushroom and mix
- add the nutritional yeast and a couple of big glugs of hemp oil to the pan and mix
- thoroughly mix the ingredients in the frying pan to warm it through. taste and adjust herbs. I tend to add more sage and rosemary here.
- take off the heat and stir into the flour until its completely mixed in
- pour the mixture into a loaf tin and push it down to form tightly packed loaf filling. If you don't have a loaf tin, use tin foil to wrap the mixture tightly into a log shape. Let it cool. Then put it in fridge for 45 mins to firm up.
- Roll out one sheet of puff pastry onto the metal baking tray (lined with non stick baking paper )
- Gently remove the nut roast mixture from the loaf tin and place in the centre of the puff pastry. Place the other sheet of puff pastry over the top and shape around the mixture, seal the edges. cut off any excess.
- Gently wipe the pastry with olive oil or non dairy milk, pierce a few holes on top to let the steam escape and place in a preheated oven at 180 for 25 mins or when the pastry looks dark and golden.
- Take out of the oven and allow to cool and help firm up the mixture inside.
- Slice and serve with side dishes of your choice.
Notes
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).