What's for Dinner: Portabella Wellington and Jeweled Brussels Sprout Salad | V

This was my first holiday season as a vegan. In the past, I was vegetarian and could subsist on cheesy, buttery sides and perhaps lentil loaf for Thanksgiving and Christmas dinners. This year's dietary restrictions challenged me to come up with something new.

Thanks to @chelsiehadden for the photo!

I served this with some instant mashed potatoes and mushroom gravy. Lazy? Perhaps. But these other dishes take enough effort.

Jeweled Brussels Sprout Salad

Ingredients

2 Tbs. dijon mustard
2 cloves garlic, minced
2 Tbs. agave or honey
3 Tbs. red wine
2 Tbs. extra virgin olive oil

4 C. shredded brussels sprouts

2 C. walnuts, toasted and chopped

2 C. dried cranberries

Step-by-Step

1. Combine dijon, garlic, agave and wine. While whisking, slowly add olive oil until well emulsified.
2. In a large bowl, mix brussels sprouts, walnuts, dried cranberries, and dressing.
3. Allow to sit for 1 hour to allow the brussels sprouts to soak up the dressing.

Portabella Wellington

Ingredients

4 portabella mushrooms, cleaned

1 C. walnuts

1 bunch purple kale (other kale will work, too)

3 sprigs fresh rosemary
2 cloves garlic
1/2 C. chives
2 Tbs. mushroom gravy
1 Tbs. red cooking wine
pinch salt
2 sheets pre-made puff pastry, thawed

Step-by-Step

1. Preheat oven to 400 degrees.
2. Scrape gills of mushrooms into food processor, being careful not to cut through the mushroom. Set caps aside.
3. Add walnuts, kale, 1 sprig rosemary, garlic, chives, gravy, wine, and salt to food processor. Pulse to combine into a coarse paste-like filling.
4. Roll sheets of puff pastry together, sealing the seams.
5. Fill mushroom caps with filling. Place cap side-down in a row at the center of your puff pastry. Stretch and fold puff pastry over mushrooms and press to seal. Brush with oil and press rosemary sprigs into dough. Mushrooms can also be individually wrapped by rolling and cutting puff pastry sheets to fit.
6. Cook on a greased baking sheet until pastry is golden brown, about 20 minutes. If the pastry seems to be browning too quickly in some spots, cover with aluminum foil.