Vegan Miso Mushroom, Squash and Chestnut Wellington

deliciousmagazine.co.uk

Karen Broadbent

1 butternut squash (about 800g), peeled and deseeded

Olive oil for drizzling and brushing

600g portobellini or chestnut mushrooms, roughly chopped

50g walnut halves, chopped

180g bag vacuum-packed whole chestnuts, roughly chopped

Large handful fresh flatleaf parsley, stalks and leaves chopped separately

3 fresh thyme sprigs, leaves picked

2 tbsp miso paste (see Know-how)

4 fat garlic cloves, crushed

3 soft pitted prunes, finely chopped

3 tbsp madeira (check the label to make sure it’s vegan)

2 tbsp chopped chives

¼ tsp soy sauce, plus a splash

6 tbsp panko breadcrumbs

500g block puff pastry (check the label to make sure it’s vegan - we used Jus-Rol)

Plain flour for dusting

Sea salt flakes

Large pinch poppy seeds

Directions at deliciousmagazine.co.uk

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