Name: Vegan Wellington
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 sheet vegan puff pastry (thawed if frozen (about 10X13)); 2 tbsp ground flax meal (+ 5 tablespoons water); 2 tbsp grapeseed oil (or preferred cooking oil); 0.5 medium onion (diced); 2 small carrots (diced small); 2 stalks celery (diced); 4 cloves garlic (minced or crushed); 1 tsp dried thyme; 1 tsp ground sage; 0.5 tsp dried rosemary; 8 oz mushrooms (minced or finely chopped); 1.5 tbsp tamari sauce (low sodium (sub soy sauce)); 1 15 oz can chickpeas (drained well but NOT rinsed); 0.75 cup walnuts (unsalted, ground into a coarse meal (measured whole)); 0.5 cup panko breadcrumbs (more if needed); 2 tbsp tomato paste; 1.5 tbsp vegan worcestershire sauce; 0.5 tsp salt (more to taste); null null fresh cracked pepper (to taste); 1 tbsp vegan butter (melted)

Instructions

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1

Preheat oven to 400 °F (200 °C). Line a rimmed baking sheet with parchment paper.
2

Combine the ground flax meal (2 tbsp) with water (5 tbsp) in a small bowl. Set aside for 10 minutes to thicken and gel.
3

Heat grapeseed oil (2 tbsp) in a large skillet over medium heat. Add onion (0.5 medium), carrots (2 small), and celery (2 stalks). Sauté until softened, about 6-8 minutes.
4

Add garlic (4 cloves), dried thyme (1 tsp), ground sage (1 tsp), and dried rosemary (0.5 tsp). Sauté for 1 minute.
5

Add mushrooms (8 oz) and sauté until softened and moisture is released, about 5-7 minutes. The pan should be dry. Stir in tamari sauce (1.5 tbsp) and cook for 1 minute. Remove from heat and set aside to cool for 10 minutes.
6

Add oz can chickpeas (1 15) to a large mixing bowl and mash with a potato masher, leaving plenty of texture.
7

Add the cooled vegetable mixture, panko breadcrumbs (0.5 cup), walnuts (0.75 cup), the flax mixture, vegan worcestershire sauce (1.5 tbsp), tomato paste (2 tbsp), salt (0.5 tsp), and [fresh cracked pepper] to the chickpeas. Combine well with a spatula or your hands. Taste and adjust seasoning if preferred. (If the mixture is too wet, add an additional 0.25 cup of panko breadcrumbs or rolled oats).
8

Using your hands, shape the mixture into a solid log that will fit in the middle of the vegan puff pastry (1 sheet) (with a few inches of slack). Ensure the log is packed well.
9

Unroll the vegan puff pastry (1 sheet) onto the prepared baking sheet. Place the log in the middle. Pick up one side and wrap it over the log, then repeat on the other side. Gently press to seal. (If the pastry doesn't seal easily, lightly brush a little [non dairy milk] in that area and seal).
10

Roll up the ends and press gently to seal. If there's a lot of extra length, trim the dough before sealing to prevent a doughy texture. Flip the loaf so the sealed edges are facing the baking sheet.
11

Brush the top and sides with vegan butter (1 tbsp). Using a sharp knife, gently make diagonal slits across the entire top of the loaf, about 1-inch apart. Repeat in the other direction to create a criss-cross pattern.
12

Place in the oven for 30-35 minutes until heated throughout and the pastry is golden brown. Let sit for 10 minutes before gently cutting with a sharp knife. Serve with gravy if desired. Enjoy!