Vegan Wellington
Ingredients
-
1
sheet
frozen puff pastry, thawed
-
2
tablespoons
olive oil
-
1
medium
yellow onion, diced
-
1
medium
carrot, diced
-
1
stalk
celery, diced
-
1
pound
button mushrooms, chopped finely
-
4
cloves
garlic
-
1 ½
teaspoons
kosher salt
-
1
teaspoon
dried rosemary
-
1
teaspoon
dried thyme
-
2
tablespoons
low-sodium soy sauce
-
2
teaspoons
all-purpose flour
-
½
cup
frozen petite peas
-
1
pound
ground vegan beef
-
½
cup
walnuts, finely chopped
-
1
tablespoon
vegan butter
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat, then add onion, carrot, celery, mushrooms, and salt. Cook until softened, about 10-15 minutes.
- Add garlic, rosemary, thyme, and soy sauce, cooking until fragrant, about 1 minute. Transfer to a mixing bowl to cool.
- Roll out the puff pastry into a rectangle approximately 10x13 inches.
- Mix the cooled vegetable mixture with flour, peas, ground vegan beef, and walnuts.
- Place the filling on the pastry and shape it into a log in the center.
- Fold the pastry edges over the filling, sealing with water on the seams.
- Brush the top with melted vegan butter and score three X's on top to vent.
- Bake for 45-50 minutes until golden and flaky, ensuring the filling reaches 165°F. Let rest for 10 minutes before slicing.
Nutrition Facts (estimated)
Servings
6
Calories
216
Total fat
16g
Total carbohydrates
12g
Total protein
10g
Sodium
970mg
Cholesterol
0mg
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