✨ Easy | Vegan | Serves 2 | Prep & Cook: ~45 mins ✨
This cosy plant-based dinner brings together flaky puff pastry, a hearty mushroom and soya filling with warming spices, and crispy oven-roasted potatoes. It’s flavourful, satisfying, and surprisingly simple to make! 💚
🛒 Ingredients (Serves 2)
🥐 160g ready-to-bake puff pastry
🍄 160g chestnut mushrooms
🥕 1 carrot
🧅 2 red onions, thinly sliced (for the gravy)
🧄 1 garlic clove
🧅 1 shallot
🌱 60g soya mince, cooked as per package
🧂 20mL soy sauce
🌶 1 tsp smoked paprika
🌿 1 tsp cumin
✨ ½ tsp ground ginger
🔥 ½ tsp chilli flakes (optional)
🥔 3 white potatoes, peeled & cut into small cubes
🫒 Olive oil
🧂 Salt & pepper, to taste
🌰 25g walnuts
🍇 15mL balsamic vinegar
🍬 1 tsp sugar
🌿 1 tsp dried sage (or swap for thyme or rosemary)
🧂 1 vegetable stock cube or pod
Optional for Mash:
🧈 Plant-based butter
🥛 Plant milk
🍳 Method
Preheat oven to 180°C (fan).
1. 🥔 Roast the Potatoes
Toss the cubed potatoes in olive oil, salt, and pepper. Spread them on a baking tray and roast for 20 mins — these cook at the same time as the Wellington. Easy peasy! 🙌
Optional: Prefer mash? Boil the peeled potatoes until soft (12–15 mins), then mash with vegan butter and a splash of plant milk.
2. 🍄 Make the Filling
Pop into a food processor:
- Mushrooms
- Carrot
- Shallot
- Garlic
- Walnuts
- Dried sage (or substitute)
Pulse until finely chopped.
In a pan with a splash of olive oil, cook the mixture for 5–10 mins, then stir in the cooked soya mince and soy sauce.
Add:
- Smoked paprika
- Cumin
- Ginger
- Chilli flakes (if using)
Cook for another 2–3 mins, then remove from heat.
3. 🥐 Assemble the Wellingtons
Lay out your ready-to-bake puff pastry on a lined baking tray and divide into two rectangles.
Spoon the filling onto each half and fold into parcels. Seal the edges (crimp with a fork if you’re feeling fancy). Brush the tops with plant milk for a golden finish ✨
Bake for 20–25 mins, alongside the potatoes, until golden and crispy.
4. 🧅 Make the Onion Gravy
In a small pan, gently fry 2 sliced red onions in a little vegan butter for 10–12 mins until soft and golden.
Add:
- 1 tsp sugar
- 15mL balsamic vinegar
- 1 tbsp flour (stir well)
Then slowly pour in 250mL hot water with the vegetable stock dissolved in it. Simmer until thickened, then season to taste.
5. 🍽️ Serve & Enjoy
Plate your crispy golden Wellington with roasted potatoes (or mash!), pour over the rich onion gravy, and enjoy a deeply satisfying, flavour-packed vegan dinner. 💛
✨ A little effort, a lot of flavour — and totally plant-based! ✨
Tried it? Let me know in the comments, and tag @TheSecretStreet if you post your plate! 📸💬🌱
The Secret Street 
Leave a comment