Miso Oyster Mushroom Potato Wellington

An Asian inspired Vegan Miso Oyster Mushroom Potato Wellington. Rich in flavour, comforting and made to spice up your vegan holiday season.

Cooking time: 35 mins 

Prep time: 15 mins

Serves: 6-8 people 

Ingredients 

• 2 large potatoes, peeled, cubed and boiled 
• 150g Oyster mushrooms 
• 1 medium onion, chopped 
• 1 tbsp sesame seed oil 
• 3 spring onions, sliced 
• 1 red chilli, chopped
• 1 tbsp corn flour 
• 1 tsp miso paste 
• 2 cloves garlic. Crushed 
• 1/4 cup dark soy sauce
• 1 sheet dairy-free puff pastry 
• 1 cup fresh spinach 

For the plant-based egg wash 

• 1tbsp chickpea/ aquafaba water 
• 1 tbsp coconut or almond milk 
• 1tsp olive oil

Method

1. In a wok or large skillet add 1 tablespoon sesame seed oil over medium high heat. Add spring onions, brown onion, garlic and stir-fry for 1-2 minutes. Take care to not brown the vegetables.
2. Add mushrooms and sauté 2-3 minutes until the vegetables are almost tender then add potatoes and chilli and cook for a further 3-4 minutes. Then add cornflour and stir until all the vegetables are covered.  
3. In a small mixing bowl, combine miso paste and soy sauce until smooth. Add the paste to the vegetables and cook for another 2 minutes over medium-high heat, or until all of the vegetables are cooked. Remove from heat to allow the vegetable to cool down completely 

To make “egg-wash”

In a small bowl, add chickpea water, plant milk and olive oil. Mix together and set aside. 

To make wellington

1. Preheat the oven to 200° Celsius (390 Fahrenheit). Place a sheet of baking paper on the baking tray, followed by the puff pastry sheet. Spread the vegetable mixture over the middle third of the pastry, leaving a 2cm (3/4 inch) border around the edges. Place baby spinach on top.
2. Carefully fold the sides of the pastry over the filling, forming a loaf shape. Join the ends by pressing them together. Roll the loaf over to hide the edges. 
3. To make a pattern, cut small slits in the loaf. Make sure that you do not cut all the way through. Then brush the loaf with “egg-wash” until completely covered.
4. Bake for 20 minutes, or until the loaf is done. The loaf should be puffed and golden in appearance. Remove from the heat and serve. Enjoy!