Holiday Vegan Cook-A-Long LIVE

Hey friends! We're going to go live for the holidays and make a delicious mushroom wellington. Thank you for those of you who voted and chose this dish, it's gonna be amazing and I'm excited to put my own lil spin on it. Hopefully this gives you a great vegan holiday meal idea and at the very least we can hang out and have some fun! If you want to cook-a-long with me, the ingredients list is here:

4 large portobello mushrooms, each about 3 inches wide (8 to 10 ounces total)

Mushroom Filling (Duxelles)
2 tablespoons vegan butter
½ cup finely chopped shallot
1½ cups finely chopped cremini mushrooms
½ cup finely chopped shiitake mushrooms
½ teaspoon kosher salt
kelsey teaspoon freshly ground black pepper
1 tablespoon dry vermouth
1 tablespoon olive oil
2 cloves garlic, minced
teaspoon fresh thyme leaves
1 tablespoon water

onions
3 tablespoons unsalted butter
2 small yellow onions, cut into ¼-inch rounds
¾teaspoon light or dark brown sugar
1¼ teaspoons kosher salt
¾teaspoon black pepper
1cup apple cider or apple juice
1tablespoon good-quality aged balsamic vinegar (optional)
Assembly
2 teaspoons Dijon mustard
1 4 x 7-inch sheet of vegan puff pastry, thawed
1½ teaspoons low-sodium soy sauce
1½ teaspoons water
1 teaspoon all-purpose flour
1 tablespoon olive oil

Savory Sauce
½ cup water, divided
½ cup red wine, such as Pinot Noir
1 tablespoon low-sodium soy sauce
½ teaspoon concentrated vegetable broth paste
1 sprig of fresh thyme
1 tablespoon cornstarch

Видео Holiday Vegan Cook-A-Long LIVE канала Merle O'Neal