Vegan Wellington

Heat olive oil (2 tbsp) in a heavy bottomed pan. Add the finely diced shallots (3) and fry on low-medium heat until soft. Add the finely diced cloves (2 garlic), fresh rosemary leaves (3 tsp) and thyme leaves (2 tsp); gently fry for a few minutes until fragrant. Let the mixture cool.

Place the walnuts (75 g) in a food processor and process until fine. Transfer the ground walnuts out.

Heat the oven to 180°C / 355°F. Line a baking tray with baking paper.

Add the beetroot (1) to the food processor and shred finely. Then add the drained firm smoked tofu (240 g), cooled shallot and garlic mixture, smoked paprika (0.25 tsp), nutritional yeast (1 tbsp), balsamic vinegar (1 tbsp), maple syrup (1 tsp), and salt (0.5 tsp) and [pepper, to taste]. Process until homogeneous. Finally, add flour (2 tbsp) and the ground walnuts (75 g); process again.

Empty the mixture onto the prepared tray and form into a compact, uniform 16 cm / 6.25" log.

Bake for about min (30) and cool. Start 30m timer

Heat olive oil (2 tbsp) in a heavy bottomed pan. Add roughly diced shallots (3), cloves (2 garlic), carrot (1), and sticks (2 celery). Sauté on low-medium heat until caramelized, stirring often.

Add the dried porcini mushrooms (15 g), sliced mushrooms (4 button), sliced beetroot (1 medium), [a few sprigs of thyme], [a few sprigs of rosemary], leaf (1 bay), red miso paste (1 tsp), nutritional yeast (1 tbsp), white wine (240 ml), and water (1 cup).

Simmer gently for about min (30). Start 30m timer

Season with [salt, to taste], [pepper, to taste], and sugar (1 tsp) if needed. Set aside for flavors to infuse.

Strain the mixture, squeezing juice from the vegetables.

Return the liquid to a small pot. Taste and season.

Bring the gravy to a simmer. Thicken by whisking in the cornflour (2 tsp) slurry slowly.

Clean and finely dice button mushrooms (600 g). Pulse in a food processor, being careful not to overprocess.

Heat olive oil (2 tbsp) in a heavy bottomed pan. Fry finely diced shallots (2) on low-medium heat until soft. Add finely diced cloves (2 garlic), stir-fry until fragrant.

Add all the diced button mushrooms (600 g), picked [a few sprigs of thyme, leaves picked], and a pinch of [salt, to taste] and [pepper, to taste].

Cook mushrooms gently, stirring until all moisture evaporates.

Taste and adjust seasoning. Cool completely before assembling (refrigeration helps it stick better).

Let the vegan puff pastry (1 sheet) sit at room temperature for min (10) before rolling out.

Heat oven to 220°C / 425°F and prepare a small baking tray. Preheat another metal baking tray upside down in the oven to prevent a soggy bottom.

Place the vegan puff pastry (1 sheet) with the longer edge parallel to your workbench. Designate a center area the size of your beetroot log.

Place a compact layer of duxelles in that area.

Place the cooled beetroot log onto the duxelles.

Cover the log with the remaining duxelle mixture, gently compressing it.

Make 2.5 cm / 1" diagonal incisions in the pastry on both sides of the filling. These strips will be braided.

Fold both end flaps up like a present. Braid the pastry strips over the top, alternating sides. Patch any large gaps with leftover pastry. Small gaps allow steam to escape.

Brush the pastry with soy milk (1 tbsp) and sprinkle with [coarse sea salt], [sesame seeds] or [poppy seeds].

Bake for about min (35), until puffed and golden. Serve with your favorite sides and the beet gravy. Start 35m timer