Vegan Mushroom Wellington

Step 1

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

Step 2

In a large skillet, heat 2 tablespoons off the coconut oil over medium-high heat. Add the onions and cook until softened, about 8 minutes.

Step 3

Add the sliced mushrooms and turn the heat down to medium. Cook until the liquid has evaporated, about 10 minutes.

Step 4

Add the garlic, rosemary, thyme, and salt, and cook until fragrant,about 1 minute.

Step 5

Squeeze the excess water from the thawed spinach and add it to the skillet, along with the balsamic vinegar and Dijon mustard. Cook until the liquid has evaporated, about 3 minutes. The filling needs to be very dry,or it will become soggy inside the puff pastry.

Step 6

Remove the skillet from the heat and add the chopped walnuts. Season the mixture with salt and pepper, to taste.

Step 7

Let the filling cool in the refrigerator before proceeding.The filling can be made a day in advance, if desired.

Step 8

Unroll the thawed vegan puff pastry onto the prepared baking sheet. Place half the filling in the center of the first sheet and roll the pastry over the filling. Repeat the process with the second pastry sheet.

Step 9

Place the rolled pastries seam-side down. Score the top with a sharp knife, creating a diamond-shaped pattern on the top.

Step 10

Melt the remaining tablespoon of coconut oil and brush it on the pastries.

Step 11

Bake for 30 to 40 minutes, until the pastry is deeply golden brown.

Step 12

Let the pastry cool for 10 minutes before cutting.