Delicious and healthy homemade Vegan Wellington - perfect for the festive season.


6 doses

For dough/crust:

  • 300gr of white spelled flour
  • 80 ml of water
  • 80 ml of oil
  • pinch of coarse salt

For the filling:

  • 300gr of brown mushrooms
  • 100gr of quinoa (raw) + 200ml of water
  • 4 cloves of garlic
  • 1 red onion
  • 1 carrot
  • 4 tablespoons of oil
  • 2 tablespoons of cornstarch
  • 2 teaspoons of smoked sweet pepper
  • 1 teaspoon of dehydrated oregano
  • 1 teaspoon of dehydrated parsley
  • Pinch of black pepper
  • 2 tablespoons of oil
  • 2 teaspoons of coarse salt

  1. Start by preparing the dough. To do this, place the flour, salt and oil in a bowl and mix well. Gradually reach the water until you form a ball.
  2. Knead for a while, form a ball and rest in the fridge while preparing the filling.
  3. For the filling, dependent on a pot and quinoa with water and cook for 10 minutes.
  4. Meanwhile, place the coarsely chopped red onion, carrot and garlic in a food processor. Process to a fine consistency.
  5. Place in a prepared skillet heated with 2 tablespoons of oil and cosmetic to sauté over medium heat.
  6. In the meantime, put the mushrooms in the food processor and mash as well. Add the crushed mushrooms to the mixture in the skillet.
  7. Season this mixture with salt, sweet pepper, oregano, parsley and pepper
  8. black. Saute for 5 minutes.
  9. Refer the cornstarch and the already cooked quinoa, turn off the heat and let it cool.
  10. In the meantime, roll out the dough in a rectangle shape and cut out as shown in the illustration.
  11. Place the filling in the middle. Close the filling with the dough strips.
  12. Bake the roll in a preheated oven at 180ºC for 40 minutes. Allow to cool before cutting.

Recipe and Images by Dicas da Oksi Blog