Unbelievable Vegan Wellington

rainbowplantlife.com

Eats, Shoots, & Leaves

subheading: Mushroom Filling:

Scant ⅓ cup (60g) dried brown or green lentils (equivalent of 6 ounces cooked lentils)

1 tablespoon olive oil*

1 small yellow onion, chopped**

6 garlic cloves, chopped

8 ounces (~227g) mushrooms (I use part shiitake, part cremini)

1 tablespoon fresh thyme leaves (can substitute with 1 teaspoon dried thyme)

1 tablespoon rosemary leaves, chopped

1 teaspoon sweet or hot paprika (optional but adds a slight reddish color to the loaf)

Freshly cracked black pepper

1 teaspoon kosher salt, plus more to taste

1 cup (~110g) walnuts, toasted***

2 tablespoons white or yellow miso paste

2 tablespoons nutritional yeast

1 tablespoon tomato paste

1 tablespoon freshly squeezed lemon juice

¼ cup (~20g) panko bread crumbs

¼ cup (32g) all-purpose flour

subheading: Pastry:

1 sheet of vegan puff pastry****

Flour for rolling out the pastry

1 tablespoon unsweetened plant-based milk of choice

1 tablespoon olive oil or any neutral oil

Coarse/flaky sea salt

subheading: For Serving:

Mushroom Gravy (optional, see next recipe card)

Directions at rainbowplantlife.com

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