I love this recipe! So very flavorful. It takes a little more time to prepare, but is worth the effort. I use already-prepared puff pastry.
The mushroom Wellington is best eaten as soon as it comes out of the oven as the pastry will start to soften when the mushrooms cool and release juices. I have added pre-baked sliced potatoes to this recipe. Roast then add to the layering in the puff pastry. Baking does not change. This offers a meatier vegan Wellington!
For the vegan egg wash, I have brushed "Just Eggs" over the top, and it makes a nice coat.
1 serving; 517 Calories, 45g Carbohydrates: 35g Fat; 272mg Sodium, 45g; 926mg Potassium; 6g Fiber; 10g Protein; 8g Sugar; Vitamin A: 7080IU; Vitamin C: 31mg;Calcium: 117mg; Iron: 4mg.