Vegan Mushroom Wellington

"LOVED this recipe last Christmas and planning to do it again this year!"

"My meat-eating husband said this is better than any beef Wellington he’s ever had!"

"Oh… my goodness. This was so unbelievably good. Made this for Thanksgiving and is absolutely worth making for a special occasion!"

Press tofu and blitz walnuts in a food processor and set aside.

Add back in the ground walnuts, along with panko bread crumbs and flour. Blend until all of the ingredients are well incorporated.

To the food processor, add in the onion mushroom mix, pressed tofu, miso paste, nutritional yeast and tomato paste and lemon juice. Blend.

First, make the Mushroom Filling

Use your hands to shape the filling into a log shape that’s approximately 7 inches long.

Bake the loaf in the oven on 350°F for about 30 minutes, until it’s relatively firm to the touch.

Allow the log to cool completely before assembling it with the pastry.

Scatter some flour on a flat surface, lay down the frozen sheet of puff pastry and allow it to come to room temperature.

If you are making the gravy, you can get started on that while waiting.

Once the puff pastry is thawed, use a rolling pin to roll it into a rectangular shape that is roughly 9 inches wide x 13 inches long.

Use a knife to trim off any excess pieces (save them for another use).

Place the cooled mushroom log in the middle of the pastry sheet.

Use a paring knife to cut 1 inch strips about a fourth of the way into the rectangle dough on both sides, creating about 9 strips on each side.

Then, brush each strip of dough with the vegan “egg wash” mixture.

To fold up the pastry, start at one end of the pastry strips, and braid one strip on top of the log, then do the same on the other side.

Continue alternating the strips on top of the log until you’ve used them all up.

Once you’ve braided all the strips on top of the mushroom log, tuck and pinch in the remaining dough at the top and bottom into the log.

Brush on some of the  “egg wash” solution to help seal these edges, as well as all over the pastry.

Sprinkle the whole loaf with some coarse sea salt and pop it into fridge for 15-20 minutes to cool.

Finally, bake on a baking sheet at 375°F for 25 minutes then at 425°F  for another 10 minutes, or until the top is beautifully golden brown, flaky, and puffed.

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