Veggie Wellington
Ingredients
1 250g pack chopped chestnut mushrooms
1 cup whole meal bread crumbs
2 shallots, finely diced
2 smoked garlic cloves, crushed
1 tablespoon chopped fresh thyme
225g packet of smoked chopped tofu
A pinch of chili flakes
1 teaspoon soy sauce or liquid aminos
1 sheet of vegan puff pastry
A sprinkle of sesame seeds
Fry the onion and garlic in a few tablespoons of oil for a few minutes until soft.
Add the mushrooms, tofu, chili, thyme and liquid aminos/soy sauce and fry for another 10 mins, until all ingredients have started to brown.
Transfer ingredients to a blender, or bowl to use a hand blender, along with breadcrumbs and blend until a thick sausage type mixture is formed. This doesn’t have to be smooth – the odd bit of mushroom or tofu will be fine in the Wellington.
Take one sheet of Just Roll pastry and cut in half length-ways. With one on the halves, slice into strips diagonally. Place the entire piece on baking paper on an oven tray.
Place the mixture to cover the entire half of pastry and place pastry strips across the top in a criss-cross pattern. Sprinkle on sesame seeds.
Bake at around 200 degrees for 35 mins
