Vegan Wellington

Cook the [dried brown or green lentils]. Instant Pot: add the [dried brown or green lentils] with water (0.66 cup) and a pinch or two of [kosher salt]. Use the pressure cook setting at high pressure for 6 minutes. Allow a natural pressure release for 10 min. If not tender yet, pressure cook for 1-2 more min with a 5 min pressure release. Stovetop: in a small or medium saucepan, add the [dried brown or green lentils] and cover with a decent amount of [water]. Bring to a boil, then reduce the heat and cover to maintain a simmer. Simmer, stirring occasionally, for 20 to 30 min, or until tender but not mushy. Drain off any excess [water]. Transfer [lentils] to a bowl and refrigerate until cooled. Start 40m timer

Add the mushrooms (8 oz) to a food processor and blitz several times until they’re finely chopped. Or, finely chop with a knife.

Cook the [mushrooms]. Heat the olive oil (1 tbsp) in a large frying pan over medium high heat. Add the yellow onion (1 small) with a tiny pinch of [kosher salt] and cook for 7 to 10 minutes, stirring occasionally or until softened and golden brown. Add the cloves (6 garlic), [mushrooms], fresh thyme leaves (1 tbsp), rosemary leaves (1 tbsp), sweet or hot paprika (1 tsp) and [freshly cracked black pepper]. Cook until the [mushrooms] are softened and the liquid has evaporated, about 5 minutes. Then add the [kosher salt] and cook for one additional minute. Remove from the heat and transfer them to the fridge to cool down. Start 16m timer

Toast and blend the walnuts (1 cup). While the [mushrooms] are cooling, toast the [walnuts]. Allow to cool slightly. Transfer toasted [walnuts] to a food processor and blitz until you have fine crumbs, but don’t over-process or it will start to turn into [walnut] butter. Transfer the ground [walnuts] to a bowl.

Preheat the oven to 375°F / 190°C.

Make the [mushroom-lentil] filling. Add the cooled [lentils] and [mushroom] mixture to the food processor, along with the white or yellow miso paste (2 tbsp), nutritional yeast (2 tbsp), tomato paste (1 tbsp), and freshly squeezed lemon juice (1 tbsp). Blend until you have a somewhat smooth, slightly sticky mixture that comes together. Add in the reserved ground [walnuts], panko breadcrumbs (0.25 cup), and all-purpose flour (0.25 cup), and blend again until all of the ingredients are well incorporated. If your filling is warm (this will be the case if you did not cool the cooked [mushrooms]), refrigerate for 15-30 minutes until it is easy to mold together with your hands. Start 30m timer

Line a rimmed sheet pan with [parchment paper]. Transfer the [mushroom] filling to the pan and use your hands to form it into a log shape that is roughly 7 inches long and 4.5 to 5 inches wide (18cm x 11.5-12.5 cm), and no taller than 1 inch.

Bake the filling. Bake the [mushroom] log in the preheated oven for 35 minutes until relatively firm to the touch and brown and slightly crisp on the outside (if testing it with a thermometer, the internal temperature should read between 200-205ºF or 94-96ºC). Allow to cool completely and turn off oven. Start 35m timer

Defrost the vegan puff pastry (1 sheet) and/or make the [Mushroom Gravy]. While the [log] is cooling, place some [all-purpose flour] down on a flat work surface and lay the [sheet of vegan puff pastry] down. Allow to thaw and come to room temperature, about 20-30 minutes. If you are making the [Mushroom Gravy], you can get started on that. NOTE: I don't recommend thawing the [pastry] for more than 30 minutes, as it can get too warm and sticky to roll. Start 30m timer

Assemble the [pastry]. Once the [puff pastry] is thawed, use a rolling pin (or a chilled wine bottle) to roll the [pastry] into a rectangular shape that is roughly 9 inches wide x 13 inches long (23 cm wide vs. 33 cm wide). Line a rimmed sheet pan with [parchment paper].

Braid the dough: Place the cooled [log] in the middle of the [pastry sheet] so that the top and bottom of the [log] almost touch the edges of the [pastry], widthwise. Start on one end of the [pastry] and use a paring knife to cut 1 inch/2.5 cm strips about a fourth of the way in, almost but not quite reaching where the [mushroom] log is. Repeat on the other side. You should have about 9 strips on each side. Whisk together the unsweetened plant-based milk of choice (1 tbsp) and neutral oil (1 tbsp) in a small bowl. This is the vegan “egg wash.” Use a pastry brush to brush it onto each strip of dough. Starting at one end, braid a [pastry] strip on top of the [log], alternating each side. When you finish braiding the strips, pinch and tuck the in the edges into the top and bottom of the [log], and brush on some of the [egg wash] to help seal the edges.

Lightly prick the dough all over with a fork to allow steam to escape during baking. Using a large spatula, carefully transfer the Wellington to the lined sheet pan. Brush the [egg wash] all over the rest of the [pastry] (you may not use it all) and then sprinkle with some [coarse/flaky sea salt].

Refrigerate the [pastry] for 15-20 minutes to allow the dough to cool back down (baking the [puff pastry] while it’s warm may cause it to bake unevenly). Start 20m timer

Preheat the oven to 375°F / 190°C and line a baking sheet with [parchment paper]. Remove the [pastry] from the fridge and bake for 25 minutes. Then increase the oven temperature to 425°F / 218°C and bake for another 10 minutes, or until the top is beautifully golden brown, flaky, and puffed and the internal temperature reaches 200-205ºF or 94-96ºC. Start 35m timer

Cool for 10 minutes before slicing. Serve plain or with the [Mushroom Gravy]. Start 10m timer