This holiday main dish is perfectly plant-based and sure to WOW your guests!
SERVINGS: Makes 6-8 servings.
1 sheet plant-based puff pastry, thawed and rolled out to 10” x 13”
3 tablespoons cooking oil
½ medium sweet onion, diced
2 stalks celery, diced
½ cup diced bell pepper
½ cup diced mushrooms
3 cloves garlic, minced
2 tablespoons tomato paste
½ cup water
1 teaspoon dried thyme
1 teaspoon ground dried sage
½ teaspoon dried rosemary
2 tablespoons soy sauce
2 tablespoons vegan Worcestershire sauce
2 tablespoons plant-based butter, melted
¼-½ cup panko breadcrumbs
2 tablespoons plant-based butter, melted, for basting
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a saucepan or skillet over medium heat, add the oil and sauté onions, celery, peppers, mushrooms and garlic for about 5 minutes. Turn off the heat and add the remaining ingredients, except breadcrumbs and the basting butter. Mix to combine. Add the breadcrumbs gradually until the mixture is thoroughly moistened, yet formable (you may not need all the breadcrumbs). Form the mixture into an oblong loaf. Place the loaf lengthwise on the lengthwise puff pastry dough. Wrap the long sides over the loaf first, then tuck the short sides up to enclose the loaf. Place the wellington on the parchment paper lined baking sheet. Score the top of the dough with a knife to create a crisscross pattern. Brush the top with the remaining melted butter. Then, bake for 35-40 minutes until the puff pastry is a deep golden brown. Enjoy!