Mushroom, Eggplant and Bean Vegan Rolls or Vegan Beef Wellington Recipe
by Fungified FarmSick and tired of only having a salad to offer vegan and vegetarian friends? This delicious recipe is good enough for guests and will hold up for daily use. It is super easy to make and works well if made ahead. Extremely versatile this recipe lets you make small sides, individual servings, or a show stopping vegan beef wellington. My vegan husband loves these and requests them. You can make it super smooth or have a little texture. Enjoy during the holidays or anytime of year.
Mushroom, Eggplant and Bean Vegan Sausage Rolls or Vegan Beef Wellington
Rated 5.0 stars by 1 users
Category
Main
Servings
5
Prep Time
10 minutes
Cook Time
50 minutes
Author:
Fungified Farm
Great hot or cold this simple vegan recipe is great as a main dish or appetizer. Enjoy everyday or serve as a special dish for the holidays
Ingredients
- 1 large eggplant/aubergine
- ½ to 1 lb. Oyster or mixed exotic mushrooms
- 1 can 15 oz white kidney (cannellini) beans drained and rinsed
- 2- 4 garlic cloves peeled
- 1 large onion cut into about 6 slices
- 1 tsp chili flakes (optional)
- 5 slices of cheese (optional) (vegan cheese that melts works)
- 2 sheets puff pastry refrigerated or frozen
- 1-2 tsp salt and pepper to taste
- 1 tbsp vegan milk or dairy milk
Directions
Filling Directions
- Preheat the oven to 350°F (177°C). Defrost puffed pastry if using frozen.
- Peel eggplant and cut into even slices about ½ inch thick. Cut off the bottom hard part of the mushrooms and brush off any debris. If using oysters, pull apart the individual mushrooms and cut any that are very thick. If using mixed mushrooms, cut them into long strips of about the same size. Peel the onion and cut it into slices.
- Place the eggplant, onions, and mushrooms on baking sheets and spray or drizzle with oil. Roast in the oven for 15-20 minutes until the ingredients are brown and soft. Remove and set aside to cool.
- Rinse the beans and drain them. Use 2 garlic for subtle flavor or 4 garlic to give it more of a kick. Dump the beans, garlic, onions, chili flakes, and 1 tsp salt in a food processor or blender. Pulse until blended and then add in the mushrooms and eggplants; pulse a few times until chopped, but not pureed. Add in more salt and pepper to taste.
Sausage and Wellington Directions
- Preheat the oven to 425°F (218°C).
Carefully unroll the pastry, being sure to keep it on the parchment paper. If making rolls, cut the pastry into 3 long pieces.
If making the wellington cut strips about half an inch to an inch thick on both sides of the long edge. Be sure to leave the middle third uncut.
- Put the rolls into the oven at 425°F (218°C) for 15-20 minutes and the wellington for 20-30 minutes. The rolls and wellington should be brown and crispy. Serve immediately.
- Place about ½ a cup in each long strip and then roll the pastry into a tube. Cut each tube into smaller rolls. Place them seam side down on the parchment paper. Brush with eggs or vegan milk (nut milk works best).
- For the wellington, put enough filling to reach the cuts on each side and not overflow. About half of the mixture. If using cheese, place slices on top of the mixture. Fold in the end and then fold in one strip on the left side towards the middle. Then fold in one strip on the right side towards the middle alternating sides and overlapping them. Once finished, fold up the bottom and pinch to seal. Brush with eggs or vegan milk (nut milk works best).
Recipe Note
Make ahead- The filling is easy to make the day or two before using. Just complete the mixture and refrigerate it until you need it. No need to heat, just place it cold on the puffed pastry.
Freezing-Simply free the mixture before putting in on the puffed pastry. Allow to thaw and cook as normal.
Or freeze each one on tray and transfer to a bag or container for long term storage. They should last at least six months if you don’t eat them before then.