Vegan 'cheeseburger' Wellington recipe

1. Heat the oil in a frying pan over a medium heat. Fry the patties for 2 mins each side until seared, then transfer to a plate.
2. Add the mushrooms to the pan, and cook for 5 mins or until well browned. Reduce the heat to low, add a good splash of water, season and stir in the garlic. Continue cooking for 2 mins, stirring constantly, until the garlic is fragrant.
3. Put the nuts in a food processor and pulse until well broken down. Scrape the cooked mushrooms and garlic into the food processor and pulse to blend into a thick paste; set aside.
4. Add the spinach to the mushroom pan, season and fry for 1-2 mins, stirring occasionally, until wilted. Transfer to a sieve set over a bowl to drain. Cool for a few mins, then squeeze out any excess liquid with the back of a wooden spoon.
5. Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry with its paper on a baking tray. Dollop the mushroom ‘pâté’ into a rough rectangle lengthways in the centre of the pastry and use the back of the spoon to gently spread into a 10 x 20cm rectangle. Layer over the spinach, then the onion. Cover one half of the onion with a Violife slice, top with a patty and then another layer of Violife. Place another Violife slice alongside the first and top with the second patty and remaining Violife.
6. Fold one long edge of the pastry over the fillings (use the paper to help with this), then fold over the other long edge and press the pastry layers together to seal. Use your hands to press the pastry tightly around the filling. Cut the short ends into triangles (to remove excess pastry), then fold each triangle in to make a package. Carefully flip the whole Wellington over on the paper so it sits seam-side down.
7. Brush with the soy milk- alternative or spread. To decorate, lay letter-shaped biscuit cutters on top and very gently press into the surface. Use a teaspoon to sprinkle the seasoning evenly inside the cutters, then carefully remove the cutters. Alternatively, just sprinkle over the seasoning.
8. Bake for 20–25 mins until the pastry is golden. Remove from the oven and cool for 5 mins before slicing. Serve with vegan gravy.

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Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.