Sunday Mushroom Wellington with Roast Potatoes and Onion Gravy

Ingredients by component

Mushroom Wellington

• 400 g button mushrooms
• 250 g cooked brown lentils
• 120 g onion
• 50 g walnuts
• 25 ml olive oil
• 20 g breadcrumbs
• 275 g vegan puff pastry
• 20 ml unsweetened soy milk
• 3 g salt

Crisp roast potatoes

• 1000 g potatoes
• 35 ml olive oil
• 4 g salt
• 3 g rosemary

Onion gravy

• 350 g onions
• 25 ml olive oil
• 15 g plain wheat flour
• 400 ml unsalted vegetable stock
• 20 ml soy sauce
• 10 ml balsamic vinegar

Preparation and assembly

1. Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
2. Mushroom Wellington: Sauté chopped onion in 15 ml oil for 6 minutes. Add finely chopped mushrooms and salt; cook for 12–15 minutes until the pan is almost dry.
3. Mushroom Wellington: Drain lentils well. Mash half roughly, then mix with mushrooms, chopped walnuts and breadcrumbs. Cool the filling completely so it does not soften the pastry.
4. Mushroom Wellington: Unroll pastry on baking paper. Shape filling into a log, wrap, place seam-side down and cut three steam vents. Brush with soy milk and remaining oil.
5. Mushroom Wellington: Bake at 200°C for 35–40 minutes until deep golden. Rest for 10 minutes and slice with a serrated knife.
6. Crisp roast potatoes: Peel potatoes, cut into 4 cm pieces and parboil for 8 minutes. Drain, steam-dry and shake gently in the pan to roughen the edges.
7. Crisp roast potatoes: Toss with oil, salt and chopped rosemary. Roast in one layer at 220°C for 40–45 minutes, turning after 25 minutes.
8. Onion gravy: Cook thinly sliced onions in oil over medium-low heat for 20–25 minutes until deep golden.
9. Onion gravy: Stir in flour for one minute, then gradually add stock. Add soy sauce and vinegar and simmer for 10 minutes until thickened.
10. Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.

Tip

Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.