Vegan Wellington

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: Filling:

3 tbsp ( 45 ml ) olive oil - divided

⅔ cup ( 67 g) raw walnuts

⅓ cup ( 43 g) raw cashews

2 tbsp ( 14 g) grounded flaxseed

5 tbsp ( 75 ml) hot water

1 carrot - finely chopped

1 leek - finely chopped

2 medium brown onions - finely chopped

4 garlic cloves - minced

3.5 oz ( 100 g) shiitake mushroom - finely chopped

7 oz ( 200 g) Swiss brown mushrooms - finely chopped

6 sprigs of fresh thyme

3 leaves ( 3) sage - finely chopped

½ tsp ( 3 g) sea salt flakes

1 tbsp ( 15 ml) tamari

1 tbsp ( 15 ml) vegan Worcestershire sauce

1.5 cups ( 300 g) cooked brown lentils

¾ cup ( 60 g) rolled oats

⅓ cup ( 20 g) fresh parsley - finely chopped

salt and pepper to taste

subheading: Pastry:

2 ( 330 g) squares of store-bought vegan puff pastry

2 tsp ( 13 ml) maple syrup

1 tbsp ( 15 ml) dairy-free milk

Directions at plantbaes.com

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