Mushroom & Jackfruit Wellingtons

This recipe makes four individual, low protein Wellingtons. They are great for Christmas or Thanksgiving, yet are so easy that I’ve been making them as a mid-week dinner.

Low protein pastry

Here is a simple recipe for low protein pastry, but I prefer to use low protein alternatives from the supermarket.

• JusRol Gluten-Free Pastry is 40g for 1g protein
• Genius Gluten-Free Pastry is 32g for 1g protein.

"I prefer to use low protein pastry from the supermarket"

I adapted this from a suggestion on Cooksandco.co.uk, however, the original recipe is no longer available on their website.

Ingredients

• 400g tin of Jackfruit
• 1 roasted red pepper, finely chopped
• 2 sheets of low protein pastry (recipe here, or try the suggestions above)
• 2 Tbsp Olive Oil
• 4 Portobello Mushrooms
• 1 Onion, Finely Chopped
• 3 Garlic Cloves, Crushed
• 2 Tsp Paprika
• 1/2 Tbsp Brown Sugar
• 1/2 Tsp Chilli Powder
• Salt, Pinch
• Black Pepper
• 150g BBQ Sauce
• 100g low protein breadcrumbs
• Glaze with low protein prescribed or plant based ‘milk’, or aquafaba (chick pea water)

Method

1. Remove the stems from the Portobello mushrooms, hollow out and finely chop the stems.
2. Heat the oil in a pan over a medium heat and gently fry the onion and mushroom stems until soft. Add the garlic and red pepper and fry for a further minute.
3. Drain the jackfruit, then cut it into pieces. Add to the pan along with the paprika, brown sugar, chilli powder, salt, and pepper. Cook until soft.
4. Add the BBQ sauce and heat gently. You can add a little water to the pan if it starts to stick.
5. Once the Jackfruit is soft, use two forks to pull apart. Add the breadcrumbs, then mix well. Season to taste. Spoon the Jackfruit filling into the hollowed out Portobello mushrooms.
6. Cut the puff pastry into eight equal squares, and use two to enclose each stuffed mushroom. Press around the outside of each mushroom. If needed, use some glaze to bind the 2 layers of pastry together.
7. Brush the pastry with the soya milk then bake at 190C for 25–30 minutes or until golden brown.

Did you like this low protein recipe? Please share your suggestions or tweaks below.