Vegan Wellington

Ingredients:

TO BE SAUTE:
– 2 tbsp coconut oil
– 4 medium carrots
– 3 stalks celery
– 1 onion
– 1 garlic clove/ 1 tsp garlic powder
– 300 gr mushroom (any kind)
– 1 tsp cumin
– 1.5 tsp thyme
– 1 tsp rosemary
– salt
– pepper
– soy sauce

TO BE MIXED:
– 1 can of chickpeas (drained, don’t wash) then mash it.
– 2 tbsp tomato paste
– 1.5 tbsp Worcestershire sauce
– 1/2 cup of bread crumbs
– 1 tbsp cornstarch

The blanket: store-bought puff pastry

Instruction:

1. In food processor, put the carrots, celery, onion and pulse it until it’s diced.
2. Heat up the coconut oil, then saute all the ingredients until the moisture’s gone. Your pan should be dry.
3. Let it cool down and put it aside
4. Mash chickpeas, but not to fine. Leave some texture.
5. Mix chickpeas with the saute ingredients, along with the tomato paste, Worcestershire sauce, and bread crumbs. Taste it and season well before you add the corn starch.
6. Prepare your puff pastry, shape the mixture into a solid log then put it in the middle of puff pastry and then wrap it up. Roll each ends and press gently to seal. Trim the dough with a knife (don’t go all the way) just so it looks pretty later.
7. Brush the top with coconut oil (original recipe asked for vegan butter)
8. Place it in preheated oven with 150C for 35-40 mins/ until it’s golden brown
9. Let it sit around 10 mins before cutting it.You know what? It’s best to be eaten with gravy!