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Vegan Wellington

Vegan Wellington

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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Vegan Wellington was last modified: October 14th, 2020 by the.krn.vegan@gmail.com
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About Me

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I veganize Korean food. I Koreanize everything else.

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the.korean.vegan

The Korean Vegan, Esq.
A little story about my dad as I chow down on some A little story about my dad as I chow down on some cake. You can find the link to the full recipe video in my bio. Enjoy!
A little advice on falling in love. There’s this A little advice on falling in love. There’s this notion that you can’t control your feelings. You trip and fall and you’re in a face full of love before you can do anything about it. And sometimes that’s awesome because you tripped into cotton candy and chocolate cake.  But sometimes the cotton candy turns cloying and the chocolate cake turns into crap. Are you stuck there forever? No!! It might feel like you can’t control who you give your heart to, but you can. It might be the hardest thing you ever do, but YOU choose love, love doesn’t choose you. You can find the recipe to the chocolate cake in my bio (just double it to make a layer cake). I’ll be doing a full YT tutorial on this cake later this week. Have a lovely weekend all!
Failure is unavoidable. How we deal with it, on th Failure is unavoidable. How we deal with it, on the other hand, is entirely up to us. Also, you can find the link to the recipe for these muffins in my bio. They are really really really really good.
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