Vegan roast Wellington with lentils, mushrooms & chestnuts

ordinaryvegan.net

Anouk

subheading: Duxelles (mushroom mixture):

10 to 12 ounces chopped white and cremini mushrooms

1 garlic clove, chopped

¼ cup walnuts

3 to 5 chestnuts, cooked, peeled and chopped

2 teaspoons of fresh thyme

salt & ground black pepper

subheading: loaf:

2 cups cooked lentils

1 cup cooked quinoa

¼ cup vegetable broth for sautéing

1 cup onion, chopped

¾ cup celery, chopped

3 cloves garlic, chopped

1 cup bread crumbs

2 teaspoons of fresh chopped thyme

2 teaspoons of fresh chopped sage

1 teaspoon of fresh chopped rosemary

1 teaspoon of dried basil

2 tablespoons of fresh chopped parsley

½ teaspoon of dried oregano

½ teaspoon of salt

¼ teaspoon of ground black pepper

2 flax eggs (or Bob's Red Mill Egg Replacer)

1 tablespoon dijon mustard

1 tablespoon apple cider

subheading: Eggplant:

1 large eggplant

1 tablespoon spicy brown mustard

subheading: Pastry:

1 large frozen vegan pie crust (thawed) or fresh vegan pastry dough

2 tablespoons vegan butter

1 tablespoon vegetable oil

Note: Ingredients may have been altered from the original.

Directions at ordinaryvegan.net

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