Name: Vegan Wellington
Ingredients: 1 package puff pastry (thawed and pliable); 1 package field roast Italian sausage; 2 Tablespoons extra virgin olive oil (divided); 8-9 cremini mushroms (roughly chopped); 1 carrot (rough chopped); 3-4 cloves garlic (minced); 1 stalk celery (chopped); 1/2 onion (chopped); 1 teaspoon thyme (dried); salt (to taste); pepper (to taste); 1/4 cup walnuts; 2 Tablespoons flour; 1/4 cup breadcrumbs; 1 Tablespoon tomato paste; 1 Tablespoon non-dairy milk

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A person brushes a golden-brown Vegan Wellington with glaze on a parchment-lined tray. Fresh thyme sprigs are scattered around, and a mushroom cap is nearby.

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A person pours gravy from a small black jug onto a slice of puff pastry filled with a savory plant-based Italian sausage and vegetable mixture. The golden-brown pastry is on a piece of parchment paper, and the background is softly blurred.

A savory pastry stuffed with plant-based Italian sausage and vegetables, sliced to reveal its filling. Its topped with a drizzle of sauce. A sprig of herbs decorates the pastry. Nearby, theres a small pot and a jar of sauce on a rustic wooden table.

A person cuts into a slice of this Vegan Wellington, which is on a rustic gray plate. The pastry is topped with gravy. A gray cloth is placed beside the plate on a wooden table.

Close-up of a golden-brown loaf of baked pastry with slits on top, resting on parchment paper. Fresh thyme sprigs and a brush are visible in the background, suggesting a savory preparation.

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Vegan Wellington

Joanne Molinaro

Delicious, flaky crust is filled with vegetables and covered with your favorite gravy for an easy weeknight meal that is comforting and filling.

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Ingredients

1 package puff pastry thawed and pliable
1 package field roast Italian sausage
2 Tablespoons extra virgin olive oil divided
8-9 cremini mushroms roughly chopped
1 carrot rough chopped
3-4 cloves garlic minced
1 stalk celery chopped
1/2 onion chopped
1 teaspoon thyme dried
salt to taste
pepper to taste
1/4 cup walnuts
2 Tablespoons flour
1/4 cup breadcrumbs
1 Tablespoon tomato paste
1 Tablespoon non-dairy milk

Instructions

Preheat oven to 375° F. In a non-stick pan, add 1 tbsp olive oil over medium high heat until it gets hot.
Add mushrooms and cook for ~ 2-3 minutes, until they start to get soft. Next add onions and cook for an additional 1-2 minutes. Then add carrot, garlic, celery, thyme, salt, and pepper. Cook for ~3-4 minutes. Set aside.
In food processor, add Field Roast sausage links and pulse ~8-10 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 sautéed 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 inches long and 4 inches 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 tbsp extra virgin olive oil with 1 tbsp non-dairy milk. Brush the top of the puff pastry with mixture.
Place in the oven and cook for approximately 34-40 minutes, until puff pastry is golden brown. Serve with your favorite gravy.

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