1 sheet frozen puff pastry
2 tablespoons olive oil
1 medium yellow onion, diced small
12 ounce package vegan beef I used Impossible
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon paprika
few shakes black pepper
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1/2 cup quick cooking oats
2 tablespoons ground flaxseeds (or can replace with 3 tbsp of Just Egg)
5 tablespoons water
15-ounce can lentils, drained and rinsed
1 tablespoon butter, melted
fresh parsley, for serving
Thaw puff pastry and preheat oven to 400.
In a large skillet, warm the olive oil over medium-high heat. Add the onion and sauté for about 2-3 minutes, then add the vegan beef.
Use a wooden spoon to break the "beef" into crumbles, and cook until browned.
Stir in the garlic and cook for 1 more minute.
Remove from heat, and add the thyme, sage, paprika, black pepper, soy sauce, Worcestershire sauce and quick cooking oats. Stir and set aside to cool for 10 minutes.
Make your flax eggs - Stir the ground flaxseeds and water in a small bowl. Set aside to thicken for a few minutes.
In a large bowl, add the drained and rinsed lentils. Mash with a potato masher or fork until they are broken down a bit, but they shouldn't be pasty. Leave some texture. Add the slightly cooled mixture from the pan along with your flax eggs and stir well to combine.
Once the puff pastry is thawed, roll it out to about 9x12 inches.
Scoop the meaty mixture in the middle of the puff pastry. Leave an inch of space on all sides. Pack the filling tightly using your hands, into a loaf type shape.
Fold the sides of the pastry over the top of the mixture. Pinch and seal the edges. If needed, use a little water to help it seal.
Place the wellington on the prepared pan, seam side down. Handle gently.
Brush the tops and sides with melted butter. Use a sharp knife to score the dough in a criss-cross pattern.
Bake for 30-35 minutes until golden brown. Let cool for about 5 minutes before slicing and serving.
Calories: 600 per serving