Tofu Wellington (Vegan)

Grandmom who likes to get creative with recipes Lucky for me that no one (so far) has said, “Isn’t she creative!” or that my food is “differently different.”

1 sheet puff pastry, (use GF if needed)

subheading: For the caramelized onions:

2 tablespoons light olive oil

subheading: For the mushroom bacon:

1 portabella mushroom

1 ½ tablespoons light olive oil

½ teaspoon liquid smoke (hickory flavored)

⅛ teaspoon salt

subheading: Tofu filling:

1 14 oz block extra firm tofu, (or high protein tofu) drained and pressed well

⅓ cup vegan broth, chicken-style or vegetable broth

1 tablespoon poultry seasoning

1 tablespoon nutritional yeast, (optional)

1 teaspoon soy sauce, (or tamari or liquid aminos for gluten-free)

½ teaspoon salt

¼ tsp pepper

subheading: For brushing the top of your wellington:

1 tablespoon aquafaba , (aka liquid from a can of chickpea or other beans) You can also use vegan butter. (optional)

Directions at thehiddenveggies.com

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