Name: Vegan Wellington
Cook time: 1 h 55 min
Yield: 1 recipe
Ingredients: 1 cup dry green lentils; 2 cups veggie broth; 1 onion, chopped; 2 garlic cloves, chopped; 1 apple, peeled and grated or chopped; 2 carrots, chopped; 2 stalks celery, chopped; 1/3 cup dried, sweetened cranberries; 1 tbsp thyme; 1 tbsp rosemary; 1 tsp poultry spice; 1 cup walnuts, roasted; 1 tbsp ground flax plus 3 tbsp water; 1/4 cup rolled oats ground into flour; 2 tbsp tomato paste; 1 tsp miso paste; 1 tbsp nutritional yeast; 1/2 tsp salt; 1 tbsp vegan butter; 3 cups mushrooms; salt and pepper; 1 package of puff pastry; melted vegan butter (to use as a wash before cooking)

Method

15 steps

Preheat oven to 400F.
Roast walnuts for 5-7 minutes. Let cool.
Saute onions and garlic till soft, then add apple, carrots, celery, cranberries and spices. Saute together for 5-10 minutes.
Remove from heat and add to a food processor.
Add the walnuts, flax 'egg', oat flour, tomato paste, miso, nutritional yeast, and salt. Pulse together until well combined.
Remove from food processor and let cool.
Saute another onion until soft, remove from pan and put into a bowl.
In the same pan, saute mushrooms until soft, and combine with onions.
Season with salt and pepper and let cool completely.
Roll out puff pastry.
Once the lentil walnut loaf and mushrooms are cool, place the mushrooms on top of the pastry and the loaf on top.
Fold over the pastry edges and use soy milk to 'glue' edges together.
Brush melted vegan butter on top of the Wellington.
Bake for 45-50 minutes or until golden brown.
Remove from oven and let cool for about 10 minutes before cutting.