Plant-Based Wellington
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| Filling | ||
| 1 | cup CO-OP GOLD PURE French Lentils | |
| 2 ½ | cups CO-OP GOLD PURE Organic Vegetable Broth | |
| 3 | Tbsp ground flax | |
| 1/3 |
cup warm water or 1 vegan egg | |
| 3 | Tbsp CO-OP GOLD Olive Oil | |
| 1 | onion, finely chopped | |
| 1 | leek, washed, trimmed and finely chopped | |
| 2 | stalks celery, finely chopped | |
| 2 | carrots, peeled and finely chopped | |
| 2 | cups portobello mushrooms, chopped | |
| 4 | cloves garlic, minced | |
| 2 | Tbsp nutritional yeast | |
| 2 | Tbsp all-purpose seasoning, such as Bragg | |
| 2 | Tbsp tomato paste | |
| 2 | bay leaves | |
| 1 | tsp dried thyme | |
| 1 | tsp dried basil | |
| 1 | Tbsp dried rosemary, optional | |
| 1 | Tbsp dried sage, optional | |
| ½ |
tsp cinnamon, optional | |
| Hot chili flakes to taste | ||
| Salt and pepper to taste | ||
| 1 | cup coarsely chopped, toasted walnuts | |
| ¾ |
cup rolled oats or cooked quinoa | |
| ½ |
cup all purpose flour | |
| Crust | ||
| 1 | sheet puff pastry | |
| 1 | Tbsp almond or other non-dairy milk for brushing the crust | |
Serves: 6
Prep Time: 40 minutes
Cook Time: 1.5 hours
Filling
Makes enough filling for two Wellingtons. Filling will last up to four days in the fridge or two months in the freezer.
Line a baking sheet with parchment paper.
Cook lentils in vegetable stock until tender. Purée or mash half the lentils with an immersion wand or potato masher.
Combine flax and water or vegan egg in a small bowl, stir and set aside.
Heat olive oil in a saucepan over medium high heat. Add onion, leek, celery and carrots. Cook until golden brown. Add mushrooms and garlic. Cook until softened. Mix in nutritional yeast, all-purpose seasoning, tomato paste, herbs and spices. Cook for 2 minutes.
Remove from heat and mix thoroughly with lentils, flax mixture, vegetables, nuts, oats or quinoa and flour. Set aside.
Crust
On a floured surface, roll out puff pastry sheet into a 10 x 15 inch rectangle. Transfer pastry to prepared baking sheet.
Distribute half the lentil mixture in a 4-inch column down the centre of the puff pastry, patting the mixture into a firm shape. Reserve the rest of the lentils for another use.
Wrap the pastry around the filling. Score 1-inch wide diagonal strips down the middle of the pastry. Brush with non-dairy milk.
Freeze the loaf for 1 hour before baking. Preheat oven to 400°F and bake for 45 to 50 minutes, until golden brown and internal temperature reaches 74°C (165°F).
