Vegetables Wellington (The Ultimate Vegan Plant-Based Holiday Roast)

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alk8989

subheading: For the Roasted Carrots:

1 ½ pounds small carrots or large carrots quartered and cut into 4-inch sticks, scrubbed but unpeeled

Kosher salt and freshly ground black pepper

3 sprigs fresh thyme

2 tablespoons extra-virgin olive oil

subheading: For the Mushroom Duxelles:

12 ounces cremini mushroom, roughly chopped

3 tablespoons extra-virgin olive oil

1 medium shallot, finely chopped

2 medium cloves garlic, minced

1 tablespoon soy sauce

¼ cup bourbon

1 cup Japanese-style breadcrumbs

1 recipe Smoked Mushroom Bacon

2 tablespoons maple syrup

¼ cup minced fresh parsley leaves

¼ cup minced fresh tarragon leaves

¼ cup minced fresh chives

¼ cup minced fresh chervil leaves (optional)

subheading: For the Cashew-Bean Mixture:

1 pound raw cashews

1 quart Hearty Vegetable Stock

1 (15-ounce) can cannelini beans, drained and rinsed

3 tablespoons extra-virgin olive oil

8 ounces shiitake mushrooms, caps only, thinly sliced

1 medium leek, white and light green parts only, finely chopped

1 stalk celery, finely diced

2 medium cloves of garlic, minced

½ cup toasted sunflower seeds

½ cup toasted pumpkin seeds (pepitas)

subheading: For Assembly:

1 (1-pound) package frozen phyllo dough, thawed

Extra-virgin olive oil as needed

Coarse sea salt

subheading: For the Gravy:

3 tablespoons extra-virgin olive oil

3 tablespoons flour

1 quart Hearty Vegetable Stock

1 tablespoon soy sauce

2 sprigs thyme

2 bay leaves

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