THIS IS A VEGAN’s CHRISTMAS🎄 basically what you should make this Christmas but just so happens to be vegan. Today, it’s a mushroom Wellington, but packing so much flavour you’ll go “ooo my goodness this is packing so much flavour” - 800g mixed mushrooms (any kinds, chestnut, shiitake, oyster, etc.) - 1 shallot - 3 garlic cloves - 80ml olive oil - 2 tbsp balsamic vinegar - 1 heaped tsp Marmite (if GF, add 2 tsp tamari) - Pinch of sea salt - Pinch (5g) of fresh rosemary - 2 sage leaves - 1 tbsp red miso paste - 3 tbsp tomato paste - 6 cavolo Nero (posh kale) leaves, chopped in half widthways. - 1 shortcrust pastry sheet (or GF pastry sheet) - Glaze for pastry (2 tbsp plant milk and 1 tbsp extra virgin olive oil, mixed well) - Pinch of black sesame seeds My cookbook ‘The 20 Minute Vegan’ doesn’t have this recipe, because it takes longer, but for great and even quicker recipes that, trust me you’ll love, pre-order now via the link in bio📚 #aveganschristmas #wellington #mushroom #christmas #christmasdinner #plantbased #veganrecipe #veganfood #veganchristmas