Mushroom and Chestnut Wellington
This is a great special occasion dish. It is based on a Rose Elliot recipe from her Fast, Fresh and Fabulous vegetarian cookbook.
1 large onion, chopped
This is great with roast potatoes, steamed veggies and vegan gravy.
Fry the onions in the olive oil, add the garlic and mushrooms and cook for 5 mins. Whizz in a food processor with the chestnuts, lemon juice, soya sauce and yeast extract.
Put the mixture into a mixing bowl with the breadcrumbs, cashews and herbs, season and mix well. (This should be quite stiff.)
Roll the pastry out on a lightly floured board to make a rectangle about the size of a sheet of A4. Transfer the pastry to a lightly oiled baking tray and heap the mushroom mixture in the centre, forming it into a loaf shape.
Make diagonal cuts in the pastry 1cm apart on each side of the mushroom mixture, then fold these up and over to give a plait effect. Tuck, trim and brush with soya milk.
Bake at 200C/400F/Gas Mark 6 for 40 mins, or until the pastry is puffed and golden brown.