Vegetarian Wellington with Quorn Mince

Name: Vegetarian Wellington with Quorn Mince
Prep time: 01T
Cook time: 01T
Total time: 01T
Yield: 6
Ingredients: 350g Quorn Mince [https://www.quorn.ie/products/meat-free-mince]; 1 tbsp Vegetable Oil; 1 large onion, finely diced; 2 cloves of garlic, finely chopped; 200g mushrooms, cleaned and diced; 200ml vegetable stock; 3g porcini mushrooms, finely chopped and added to the vegetable stock to; rehydrate; 200ml white wine; 100ml single cream; ¼ tsp chilli flakes; Salt and black pepper to taste; 100g fresh breadcrumbs; 1 egg, beaten; 1 tbsp fresh parsley, finely chopped; 1x500g block ready to roll puff pastry; 1 egg, beaten to glaze the pastry

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Vegetarian Wellington, made with Quorn Mince, onion, breadcrumbs, chilli, herbs, murshrooms, and served with sprouts, chutney on a plate.

The perfect centrepiece for a festive meat-free feast! Our vegetarian Wellington enfolds Quorn Vegetarian Mince and rich mushrooms in flaky puff pastry for a delicious meat-free main course. Our take on the classic winter warmer, our vegetarian Wellington recipe is a flavourful update that's perfect for a vegetarian Christmas dinner - or any time you want to celebrate!

Winter Comfort Food Recipes Pie & Pastry Recipes Vegetarian Mince & Meatballs Recipes

Serves 6

50 mins

A Little Effort

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Mince

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Artificial Ingredients

High in Fibre

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Ingredients

350g Quorn Mince
1 tbsp Vegetable Oil
1 large onion, finely diced
2 cloves of garlic, finely chopped
200g mushrooms, cleaned and diced
200ml vegetable stock
3g porcini mushrooms, finely chopped and added to the vegetable stock to rehydrate
200ml white wine
100ml single cream
¼ tsp chilli flakes
Salt and black pepper to taste
100g fresh breadcrumbs
1 egg, beaten
1 tbsp fresh parsley, finely chopped
1x500g block ready to roll puff pastry
1 egg, beaten to glaze the pastry

Method

Preheat the oven to 200C/400F/Gas Mark 6.
Heat the oil in a large pan and gently cook the onions for 5 minutes until softened but not browned. Add the garlic and mushrooms and cook for a further 5 minutes. Stir in the vegetable stock, porcini mushrooms and white wine. Bring to the boil then simmer for around 5 minutes until the liquid has reduced by half. Add the cream and chilli flakes cook until the liquid has reduced by half again. Season with salt and black pepper. Remove from the heat.
Stir in the Quorn Mince, breadcrumb, egg and parsley.
Roll out the pastry into a rectangle shape to approximately half a centimetre thickness and carefully spoon the Quorn Mince into the centre of the pastry rectangle. Draw the furthest edge of the pastry over the mince mix towards you forming a tube and carry on gently rolling until the pastry completely covers the mince and it is possible to tuck the edge of the pastry underneath the roll. Fold the outer edges of the tubes inwards to seal the ends and then place on a greased baking tray. Brush generously with beaten egg and bake in the centre of the oven for 30-35 minutes until golden brown.
Serve the vegetarian wellington with seasonal vegetables and a rich sauce such as sage and cider or madeira.