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  1. Back to homepage
  2. Recipes
  3. (Vegan) Sweet potato wellington with mushrooms

(Vegan) Sweet potato wellington with mushrooms

Ȑ
Difficulty
ȑ
Time
115 min
&
Author
lorem ipsum

This recipe is prepared with:

Product MultiQuick 9 Hand blender MQ 9187XLI MultiQuick 9 Hand blender MQ 9187XLI

Ingredients

Servings: 4
Makes:

2  sweet potatoes
600 grams mushrooms
1 bunch of thyme
1  onion, large
2  garlic cloves
1 tsp sugar
2 Tbsp tomato paste
1 roll puff pastry, (vegan)
1  egg, (for vegan version, skip the egg)
  salt
  pepper


Instructions

STEP 1/12

Preheat the oven to 180°C. Peel the sweet potatoes. If the potatoes are big in size, cut in half lengthwise. Otherwise just cut one small slice lengthwise so that the potatoes have an easy stand in the ground.

STEP 2/12

Place them on a baking sheet lined with baking paper and brush with oil. Season with salt and pepper and cook in hot oven for 40 minutes.

STEP 3/12

Peel the onion and garlic and chop finely with Braun’s MultiQuick 9 350 ml chopper attachment.

STEP 4/12

Clean the mushrooms thoroughly and process them in two portions into small pieces with the food processor attachment using the chopping tool in Pulse mode 3-4 times.

STEP 5/12

Pluck the thyme leaves from the twigs. Heat oil in a pan, sauté the chopped onion and garlic in it for about 2 minutes until translucent.

STEP 6/12

Add mushrooms, tomato paste, vinegar, sugar and thyme to the pan and fry for 6-7 minutes.

STEP 7/12

Lay out the puff pastry and spread half of the mushroom mixture evenly in the centre vertically. Leave a gap on each side to the top to that you can fold it in.

STEP 8/12

Place the baked sweet potato halves one after the other lengthwise in the centre of the mushrooms.

STEP 9/12

Pour the remaining mushroom mixture over the sweet potatoes and press down lightly.

STEP 10/12

Cut the puff pastry into 2-3 cm thick strips on the long sides. Fold in short sides of the pastry and then braid strips over the top.

STEP 11/12

Beat the eggs and brush puff pastry with it. (For the vegan version, simply skip the egg.)

STEP 12/12

Bake in a hot oven on a baking sheet for about 35-40 minutes. Then cut into slices and serve hot.


The 350 ml chopper attachment is not necessarily needed but you can simply use the 500 ml chopper attachment instead.
  1. Back to homepage
  2. Recipes
  3. (Vegan) Sweet potato wellington with mushrooms

(Vegan) Sweet potato wellington with mushrooms

Ȑ
Difficulty
ȑ
Time
115 min
&
Author
lorem ipsum
Servings:4
Makes:

Ingredients


2  sweet potatoes
600 grams mushrooms
1 bunch of thyme
1  onion, large
2  garlic cloves
1 tsp sugar
2 Tbsp tomato paste
1 roll puff pastry, (vegan)
1  egg, (for vegan version, skip the egg)
  salt
  pepper

This recipe is prepared with: lorem ipsum HB901-MQ9187XLI
lorem ipsum HB901-MQ9195XLI
lorem ipsum HB701-MQ7085X

Instructions

STEP 1/12

Preheat the oven to 180°C. Peel the sweet potatoes. If the potatoes are big in size, cut in half lengthwise. Otherwise just cut one small slice lengthwise so that the potatoes have an easy stand in the ground.

STEP 2/12

Place them on a baking sheet lined with baking paper and brush with oil. Season with salt and pepper and cook in hot oven for 40 minutes.

STEP 3/12

Peel the onion and garlic and chop finely with Braun’s MultiQuick 9 350 ml chopper attachment.

STEP 4/12

Clean the mushrooms thoroughly and process them in two portions into small pieces with the food processor attachment using the chopping tool in Pulse mode 3-4 times.

STEP 5/12

Pluck the thyme leaves from the twigs. Heat oil in a pan, sauté the chopped onion and garlic in it for about 2 minutes until translucent.

STEP 6/12

Add mushrooms, tomato paste, vinegar, sugar and thyme to the pan and fry for 6-7 minutes.

STEP 7/12

Lay out the puff pastry and spread half of the mushroom mixture evenly in the centre vertically. Leave a gap on each side to the top to that you can fold it in.

STEP 8/12

Place the baked sweet potato halves one after the other lengthwise in the centre of the mushrooms.

STEP 9/12

Pour the remaining mushroom mixture over the sweet potatoes and press down lightly.

STEP 10/12

Cut the puff pastry into 2-3 cm thick strips on the long sides. Fold in short sides of the pastry and then braid strips over the top.

STEP 11/12

Beat the eggs and brush puff pastry with it. (For the vegan version, simply skip the egg.)

STEP 12/12

Bake in a hot oven on a baking sheet for about 35-40 minutes. Then cut into slices and serve hot.

Notes

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