Ingredients

Roasted Portobello Mushrooms

  • 4-6 portobello caps
  • 2 tsp 2 teaspoons chopped garlic
  • ¼ cup olive oil
  • Salt and pepper

Wellington Pastry Filling

  • 2 cups Pecans toasted or raw
  • ¾ tbsp Chopped Garlic
  • 3 tbsp Chopped sage
  • 1 shallot chopped 
  • 2 tbsp Dried oregano
  • ¼ cup Olive oil
  • 1 tsp Salt or to taste  
  • ½ tsp Freshly ground black pepper 
  • ¾  tbsp Smoked paprika

Yam puree

  • 4-5 orange flesh ​​Garnet or Jewel, sweet potatoes washed and peeled
  • 2 tablespoons your favorite cooking oil 
  • 1 teaspoon cane sugar
  • 1-2 teaspoons garlic, minced

Sauteed pea vines 

  • 1 lb 1 pound pea vines 
  • 3-4 Cloves chopped garlic
  • Cooking oil 
  • Salt to taste

Mushroom Jus

  • 1 quart veggie stock
  • 2 cups Vegan butter
  • 4 oz Dried mushrooms ground up for more flavor
  • 1 Bunch Thyme
  • ¼ Cup Worcestershire sauce
  • 2-3 tbsp Tamari
  • 2 Bay leaves
  • 2 Rosemary sprigs 
  • 1 tbsp Sage 
  • ½ Cup Red wine
  • 2 tsp Black pepper
  • 1 Small onion chopped 
  • Salt to taste
If you're not into turkey or any kind of meat for your Thanksgiving feast, our plant-based chef Makini Howell from Plum Bistro has a recipe she wants you to try. She joined us from Makini's Kitchen.

Directions

Mushroom Filling

  • Preheat your oven to 400°F. Remove the black part from under portobello caps and toss them with olive oil and season with chopped garlic, salt and pepper. Place them on a sheet pan and roast them in the oven for 15-20 minutes or until tender, remove from oven and set aside

Pecan Filling

  • Place the shallots and garlic in the food processor and pulse. Remove the shallots mixture and place them in a mixing bowl. In the same food processor, add the nuts and pulse until crumbley. Transfer the pecans to the same mixing bowl as the shallot mixture and add the olive oil,chopped sage, dry oregano, salt, pepper and smoked paprika to the bowl. Mix by hand in the mixing bowl until well combined. Set aside until ready to use.

Wellington

  • Thaw 1 sheet of frozen vegan puff pastry, preferably the day before.
  • Preheat your oven to 350°.
  • Lay down 3 mushroom caps in a row lengthwise, top with filling in a line and cover with three more mushrooms, and roll into a "log". Make sure the long seam is on the bottom of the Wellington, and fold the edges under. Transfer to a parchment lined sheet pan. Place the Wellington in the oven.
  • Bake at 350 degrees for 25-30 minutes and the puff pastry is golden.

Yam Puree

  • Cut yams into 1 ½ in cubes
  • Toss in oil, salt, sugar, and garlic
  • Place in a casserole pan covered in plastic wrap then foil
  • Bake 400 F for 40 min or until very soft, once soft remove and puree in a vita mix or whip by hand. Making sure to keep all the juices.  

Sauteed pea vines 

  • Wash and trim pea vines leaving quite a bit of stem,  Heat a large frying pan over high heat. Add oil, once the pan is hot add garlic, and cook quickly stirring, until fragrant, about 30 seconds.
  • Add the pea vines, with that bit of water still clinging to them, and cook, stirring frequently, until the pea vines wilt and soften, about 3 minutes.  Season with salt.

Mushroom Jus

  • In a small saucepan over medium heat, heat butter and add onions and garlic.  Saute until the onion begins to caramelize and are lightly browning, add the mushrooms and cook for about 5 minutes.
  • Add wine and Worcestershire and stir together for about 2 minutes.
  • Add the veggie stock thyme, peppercorns and bay leaf and bring to boil, reduce heat and simmer for at least 15 minutes. Strain through a fine sieve.

Notes

Once everything is finished:
Serve slices of wellington alongside yam puree and pea vines topped with mushroom jus