• 150g closed cup mushrooms - sliced
  • 3 Cloves Garlic, minced
  • 1 medium red onion, finely chopped
  • 100g Spinach
  • 1 sheet puff pastry
  • 250g Plant Pioneers meat-free mince
  • 46g white quinoa
  • 1 tsp lack pepper and salt to taste
  • 2 tbsp olive oil
  • 2 sprigs of fresh rosemary
  • 4 sprigs of thyme - just the leaves
  • 2 sage leaves - roughly chopped
  • ½ tsp ground cinnamon
  • 1 tbsp aquafaba - we used Oggs eggs


  1. 1

    Preheat the oven to; fan assisted 220 C or gas mark 7. 

  2. 2

    Cook the quinoa according to instructions on packaging and allow it to cool 

  3. 3

    Meanwhile, heat 2 tablespoon of oil on a frying pan, and add onion & garlic. Sauté on medium high heat for 2-3 minutes, until fragrant

  4. 4

    Then add the mince and cook for a further 10 minutes, until lightly browned

  5. 5

    Lower the heat and add mushrooms, herbs, cinnamon, salt and pepper. Stir on a low- medium heat for 4-5 minutes until the mushrooms are slightly browned

  6. 6

    Next, stir in the cooked quinoa, spinach and continue to cook for 2 minutes. Remove from heat and allow it to cool slightly

  7. 7

    Roll out the puff pastry dough on a lightly floured surface. Spoon the mushroom mince filling into the centre and then roll it tightly into a log shape. Roll over the log so that the seam is facing the bottom. Decorate the pastry or score crisscross lines at 1 cm apart

  8. 8

    Lightly brush with aquafaba over the surface of the pastry 

  9. 9

    Bake the Wellington in the centre of the oven for 30-35 minutes, until golden in colour. Serve and enjoy!

Nutritional Details

Each serving provides
  • Energy 2613kj 624kcal 31%
  • Fat 33.0g 47%
  • Saturates 12.0g 60%
  • Sugars 5.2g 6%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 925kj/221kcal

Each serving provides

55.0g carbohydrate 8.7g fibre 24.0g protein One of your 5 a day

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