Subj : Vegan Wellington To : All From : Ben Collver Date : Tue Apr 15 2025 09:41:19 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Vegan Wellington Categories: Dinner, Pies Yield: 1 Pie 1 pk Puff pastry; thawed and - pliable 1 pk Field roast Italian sausage 2 tb Extra virgin olive oil; - divided 8 Cremini mushroms; up to 9, - roughly chopped 1 Carrot; rough chopped 3 cl Garlic; up to 4; minced 1 Celery rib; chopped 1/2 Onion; chopped 1 ts Dried thyme Salt; to taste Pepper; to taste 1/4 c Walnuts 2 tb Flour 1/4 c Breadcrumbs 1 tb Tomato paste 1 tb Non-dairy milk Delicious, flaky crust is filled with vegetables and covered with your favorite gravy for an easy weeknight meal that is comforting and filling. Preheat oven to 375?F. In a non-stick pan, add 1 tb olive oil over medium high heat until it gets hot. Add mushrooms and cook for 2 to 3 minutes, until they start to get soft. Next add onions and cook for an additional 1 to 2 minutes. Then add carrot, garlic, celery, thyme, salt, and pepper. Cook for 3 to 4 minutes. Set aside. In food processor, add Field Roast sausage links and pulse 8 to 10 times until sausages are the consistency of small pebbles. Add to large bowl. Repeat with walnuts and add to bowl with ground Field Roast. Repeat with sauteed vegetables and add to same bowl. Add flour, breadcrumbs, and tomato paste to bowl and using a large wooden spoon or your hands, incorporate all ingredients and shape into a thick log, approximately 10" long and 4" across. Place the log onto the thawed sheet of puff pastry. Wrap the log completely with the puff pastry by pinching the seams, cutting off any extra (which you can save for future use). Using a very sharp knife, create slits in the top of the puff pastry. Mix together 1 tb extra virgin olive oil with 1 tb non-dairy milk. Brush the top of the puff pastry with mixture. Place in the oven and cook for approximately 34 to 40 minutes, until puff pastry is golden brown. Serve with your favorite gravy. Recipe by Joanne Molinaro Recipe FROM: MMMMM .