- 1 frozen puff pastry sheet
- 2 tbsp ground flaxseed
- 1 cup chopped carrots
- 0.5 cup chopped celery
- 1 small onion, chopped
- 225 g mushrooms, chopped
- 0.5 cup flat leaf parsley, chopped
- 0.6 cup dry lentils green or brown
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 2 tsp vegan Worcestershire sauce
- 1 tsp sage
- 1 tsp thyme
- 0.5 tsp rosemary
- 1 tsp salt
- 0.25 tsp pepper
- 2 cups vegetable broth
- 0.5 cup frozen peas
- 0.75 cup unsalted walnuts, finely chopped
- 0.25 cup panko breadcrumbs
- Plain plant milk or vegan butter
Method
1. Combine the ground flax and water in a small bowl. Set aside for
10 min. It will thicken and gel up a bit.
2. In a large pan with a lid, saute the onions, carrots, celery and
mushrooms in 1 tbsp oil until tender, approximately 5 minutes.
3. Add garlic, cook for 1 minute. Stir in tomato paste, sage, thyme
and rosemary, chopped parsley, cook until fragrant.
4. Add the lentils, broth, Worcestershire sauce, salt and pepper.
Bring to a boil, cover with lid, reduce heat to medium-low to
maintain a simmer.
5. Cook approximately 20 to 25 minutes, or until the lentils are
tender and have absorbed the liquid.
6. Mash the lentil mixture a few times.
7. Mix in frozen peas, chopped walnuts, flaxseed mixture and
breadcrumbs. Let the lentil mixture cool to room temperature.
8. Allow puff pastry sheet to thaw on a floured surface. Once
pliable, roll out slightly to create a 10" x 15" rectangle, then
transfer to baking sheet lined with parchment paper.
9. Place filling onto pastry leaving 1.5" at each end. Brush edges
of pastry with plant milk. Roll up pastry tucking in ends. Place
wellington in the fridge
10. Preheat oven to 200C.
11. Score any pattern you like into the pastry. Brush entire pastry
with a little plant milk or melted butter.
12. Bake 35-40 minutes.
