Mushroom Wellington, Mushroom Gravy, Crispy New Potatoes and Maple-glazed Carrots

Potatoes

• 800 g water, hot
• 900 g new potatoes

Mushroom Wellington

• 2 Tbsp olive oil, plus 40 g
• 4 portobello mushrooms
• 600 g carrots, peeled, cut in batons (7 cm long)
• 600 g onions, quartered
• 2 tsp salt
• 1 tsp ground black pepper
• 10 g fresh thyme leaves

Maple-glazed Carrots

• 4 Tbsp olive oil
• 4 Tbsp maple syrup
• 4 tsp wholegrain mustard
• 1 tsp salt
• 2 pinches ground black pepper

Smashed Crispy New Potatoes and Mushroom Wellington

• 300 g fresh baby spinach
• 3 Tbsp olive oil
• 1 Tbsp coarse sea salt
• 1 tsp ground black pepper
• 1 sheet puff pastry, ready-rolled (vegan)
• 1 Tbsp Dijon mustard
• 1 pinch salt, or to taste
• 1 pinch ground black pepper, or to taste
• 1 Tbsp dairy-free milk of choice
• 1 tsp neutral oil (e.g. peanut oil)
• 1 tsp maple syrup

Creamy Mushroom Gravy

• 1 tsp olive oil
• 1 garlic clove
• 100 g shallots, halved
• 300 g chestnut mushrooms, thinly sliced
• 1 tsp dried rosemary
• 1 tsp salt
• 1 pinch ground black pepper
• 120 g dry white wine
• 1 tsp Dijon mustard
• 250 g dairy-free cream