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Easy Vegan Mushroom & Nut Wellington with Lentils
Ingredients
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1kg (2 1/5 oz) chestnut mushrooms, chopped
  • 1 teaspoon thyme (fresh or dried)
  • 4 tablespoons red wine
  • ½ vegetable stock cube crumbled
  • 100g (3 ½ oz) salted cashew nuts (peanuts or walnuts)
  • 1 tablespoon pumpkin seeds
  • 2 tablespoons porridge oats
  • 200g (7 oz) tinned green (or brown) lentils, rinsed and drained well
  • 375g (13 oz) ready rolled puff pastry
  • 100g spinach, wilted
  • 6 tablespoons hummus
  • Pinch of salt and pepper
Steps
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