No-Beef Wellington

I have no beef with this take on a meaty classic, the beef wellington. Instead, this recipe incorporate a bevvy of vegetables and rich spices to make up the filling of this delicious dish. 

This dish is perfect for a Holiday feast, Sunday showdown, or a make-ahead meal for someone on the go! I suggest re-heating in the oven to maintain a crisp pastry. 

WHAT YOU NEED:

1 tbsp Flax, ground

3 tbsp Broth/water

1 Puff pastry sheet, thawed

2/3 cup Lentils

2 cups Vegetable stock/Water

1/2 Onion, diced

2 Garlic cloves, minced

1 Carrot, diced

1 Celery rib, diced

5 Mushrooms, diced

1 tbsp Tomato paste

1 tbsp Nutritional Yeast (optional)

1/4 cup Red wine (optional)

1 tbsp Tamari/Soy Sauce

2 tsp Sunday Rub

Dash of Salt, to taste

1/4 cup Walnuts, coarsely chopped

1 tbsp Nutritional Yeast

1/4 cup Panko breadcrumbs 

2 tbsp Milk (non-dairy)

WHAT YOU DO:

1. Combine flax and 2 tbsp of broth/water, place in fridge. 
2. Bring vegetable broth/water to a boil, add lentils and cook for 20 - 30 minutes, until desired consistency is met. Drain and set aside. 
3. Allow puff pastry to thaw while you prepare the filling
4. In a medium pot, heat oil before you sautee the onion for 3 to 5 minutes
5. Add the garlic, cook for 3 more minutes
6. Add carrots, celery and mushrooms and cook for 5 to 7 minutes
7. Add paste and cook for 3 to 5 minutes. 
8. Deglaze with the red wine, if using. Otherwise, add tamari/soy and 1/4 cup broth/water, instead.
9. Add spices, nuts, lentils, nutritional yeast, flax egg (in fridge) and panko breadcrumbs. Combine and then set aside for 10 minutes before filling pastry. 
10. Roll pastry out and pour the filling down the centre of the pastry. 
11. After forming a nice mound along the entire centre of the pastry, fold the ends into the log and then wrap the sides to envelope the filling. Use the milk to seal the edges
12. Cut at least 4 vent holes/slits into the pastry and then brush with remaining milk before salting. 
13. Bake in a pre-heated, 400 degree, oven for 25 - 32 minutes, or until pastry is golden brown. 
14. Let sit for 10 minutes before slicing in and enjoying with some gravy!