Lentil & Vegetable Vegan Wellington

• Delicious, festive and utterly decadent vegan Wellington!
• Can also be used to make pies or patties.
• This easy to make dish is great any time of the year, not just at Christmas!
• Vegan.

Green Lentils in Water, Organic 400g (Biona)

0.5 tin lentils

Organic Walnuts (500g) - Sussex WholeFoods

0.5 cup walnuts

Freeze Dried Potato Cubes 100g (Sussex Wholefoods)

3tbsp potato cubes

Freeze Dried Green Peas 100g (Sussex Wholefoods)

2tbsp green peas

Freeze Dried Red Onion 100g (Sussex Wholefoods)

2tbsp red onion

Organic Vegan Bouillon Powder, Gluten-Free, Less Salt 140g (Marigold)

1tsp bouillon powder

Tamari Soya Sauce, Organic 150ml (Clearspring)

1tbsp soya sauce

Thyme Leaves, Organic 50g (Sussex Wholefoods)

1tsp thyme

Mixed Spice 50g (Hampshire Foods)

0.5tsp mixed spice

Black Peppercorns, Organic 100g (Sussex Wholefoods)

0.25tsp freshly ground pepper

Rapeseed Oil, Organic 500ml (Biona)

2tbsp rapeseed oil

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

salt to taste

Vegetable Gravy Sauce Mix, Gluten Free 130g (Free & Easy)

gravy - to serve

Other Ingredients

• 1 packet of vegan puff pastry.
• 0.5 fresh onion.
• 2 garlic cloves.
• 100g chestnut mushrooms.
• 250ml water.

Method

1. Chop fresh onion, garlic, mushrooms and walnuts, and leave in separate piles.
2. Heat oil in a saucepan over medium heat. Add onion, garlic and a pinch of salt, and cook until soft.
3. Add mushrooms and cook for about 5 minutes.
4. Mix 1tsp bouillon with 250ml water. Add walnuts and bouillon to the pan and mix well.
5. Preheat your oven to 200°C.
6. Add freeze-dried vegetables, lentils, herbs, spices and soya sauce to the pan and cook for about 5 minutes.
7. Check your lentil & vegetable mix and season according to taste. Leave to cool.
8. Roll out the puff pastry slightly, place the mix on top and form a log. Cut the puff pastry as desired and seal.
9. Brush with some plant-based milk and bake for around 30 minutes or until golden brown. Leave to cool.
10. Mix your gravy according to the instruction on the packet.
11. Slice your Wellington using a sharp knife, and serve with gravy.