Still looking for Thanksvegan recipes? How about a wellington. This one is savory with lentils, veggies, walnuts, and traditional holiday seasonings. I'll serve it with mashed potatoes then smothered in gravy.
1 frozen puff pastry sheet
2 Tbsp ground flaxseed
1 cup chopped carrots
1/2 cup chopped celery
1 small onion, chopped
8 oz mushrooms, chopped
1/2 cup flatleaf parsley, chopped
2/3 cup dry lentils green or brown
3 cloves garlic minced
2 Tbsp tomato paste
2 tsp vegan Worcestershire
1 tsp sage
1 tsp thyme
1/2 tsp rosemary
1 tsp salt
1/4 tsp pepper
2 cups vegetable broth-(beef flavored vegan)
1/2 cup frozen peas
1/2 cup unsalted walnuts, finely chopped
1/4 cup panko breadcrumbs
Plain plant milk or vegan butter for brushing pastry
1. Combine the ground flax and 1/3 cup water in a small bowl. Set aside for 10 min. It will thicken and gel up a bit.
2. In a large skillet with a lid, saute the onions, carrots, celery and mushrooms in 1 Tbsp oil until tender, approximately 5 minutes. Add garlic and continue to cook for 1 minute. Stir in tomato paste, sage, thyme and rosemary, continue to cook to release the aromatics approximately 1 minute.
3. Add the lentils, broth, vegan Worcestershire sauce, salt and pepper. Bring to a boil, cover with lid slightly ajar, reduce heat to medium-low to maintain a simmer. Cook approximately 20 to 25 minutes, or until the lentils are tender and have absorbed the liquid. Add walnuts during last 5 minutes of cooking. Remove from heat.
4. Mash the lentil mixture a few times. Mix in chopped parsley, frozen peas, chopped walnuts, flaxseed mixture and breadcrumbs. Let the lentil mixture cool to room temperature.
5. **(optional step but recommended)** When all the mixture has reached room temperature, roll out a piece of plastic wrap about the size of a large cutting board. Lay mixture to form a tube like loaf over plastic wrap and roll up tightly twisting ends and refrigerate until 30 minutes or until ready to wrap in pastry. Photo of this step in comments.
6. Allow puff pastry sheet to thaw on a floured surface. Once pliable, roll out slightly to create a 10" x 15" rectangle. If seams crack or split use a little water to patch. Transfer to baking sheet lined with parchment paper. Unroll mixture from plastic wrap (if step #5 skipped, place directly onto pastry), place onto pastry leaving 1.5" at each end. Brush edges of pastry with plant milk. Roll up pastry tucking in ends (like wrapping a present), and place seam down **optional to refrigerate for another 30 minutes, but recommended** Preheat oven to 400°F
7. When ready to bake, score any pattern you like. Brush entire pastry with a little plant milk or melted vegan butter. Bake @400°F for 35 to 40 minutes. Let rest 10 to 15 minutes before slicing.
**make ahead** store assembled and covered/wrapped wellington in refrigerator until ready to bake.