Beetroot & Mushroom Wellington
Back to the recipeCooking
Step 1 of 5
1 of 5
Wrap beetroot in foil and roast at 190°C for 60 to 75 minutes until tender. Peel, cool fully and pat dry.
Suggested from the step’s words, “60 to 75 minutes”. Check it at 1 h; the step allows up to 1 h 15 min.
Set your own timer
Swipe, or use the arrow keys
What you are cooking with
- 600 g Beetroot, scrubbed
- 600 g Brown mushrooms, finely chopped
- 100 g Onion, diced
- 15 g Garlic, minced
- 40 ml Olive oil
- 5 g Thyme leaves
- 80 g Walnuts, chopped
- 80 g Breadcrumbs, vegan
- 500 g Vegan puff pastry
- 30 ml Soy milk
- 4 g Salt