Vegetable Wellington W/ Lentils & Mushrooms

sweetsimplevegan.com

The Purple Vegan

2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water)

3 to 5 tablespoons veggie broth (for cooking)

½ medium onion, finely chopped

½ cup finely chopped carrots

1 green bell pepper, finely chopped

1 stalk of celery, finely chopped

5 cloves of garlic, finely minced

16 oz white mushrooms, finely chopped

1 teaspoon each finely chopped fresh rosemary, sage, and thyme

2 tablespoons vegan Worcestershire (we used Edward & Son’s)

¾ cup walnuts, finely chopped

1 cup cooked brown rice, cooled*

1 ½ cups cooked green lentils, cooled*

3 tablespoons tomato paste

3 tablespoons garbanzo bean flour*

1 teaspoon kosher salt

½ teaspoon pepper

Almond milk, to brush on pastry

2 sheets vegan puff pastry, thawed

Serve with

Vegan Mushroom Gravy

Directions at sweetsimplevegan.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer