THANKSGIVING VEGAN WELLINGTON
Because not everything is roast turkey on Thanksgiving, here is a delicious and healthy vegan alternative: Wellington mushrooms, vegetables and Queen olives.
- 2 cups Queen pitted olives
- 1 onio
- 0.5 lbs of mushrooms
- 1 cups dehydrated mushrooms type boletus, shitakes…etc.
- 3 medium carrots
- 2 tbsp. mustard
- 3 tbsp. fried tomato
- 1 sheet of puff pastry
- 1 egg yolk
- Extra virgin olive oil
STEP BY STEP INSTRUCTIONS
Cut the Queen olives in slices and reserve some of them to decorate.
Cut the carrots into 4 pieces in length and boil it until it is soft in salted water.
Hydrate the mushrooms for 1 hour. Chop them into very thin squares, as mushrooms and onions.
Make a stir-fry in a large skillet and drizzle olive oil with onion and mushrooms. Reduce until all its liquid evaporates and add the mustard, fried tomato and salt and pepper to taste.
Pre heat the oven to 355º. Stretch the dough and layer with the onion and mushroom sauce. We put some carrots and abundant olives in slices leaving the upper end and the unfilled side edges to close the dough well.
Wet the upper end and edges of dough with a little water so that the dough sticks well, roll up sealing its edges and put on a baking tray with the dough seal down so that it is not visible. With the help of a brush paint the dough with beaten egg yolk and bake 30 minutes or until browning the dough.
When removing from the oven let stand about 5 minutes and cut into thick slices. Serve and put some whole olives to decorate.