Vegan Wellington

Impress your guests with this gorgeous Vegan Wellington! The filling is meaty, satisfying and ever-so-tasty! It's surprisingly easy to make too! 

Vegan Wellington

Ingredients
  1. 1 sheet vegan puff pastry , thawed if frozen (about 10X13)
  2. 2 tablespoons ground flax meal + 5 tablespoons water
  3. 2 tablespoons grapeseed oil , or preferred cooking oil
  4. 1/2 medium onion , diced
  5. 2 small carrots , diced small
  6. 2 stalks celery , diced
  7. 4 cloves garlic , minced or crushed
  8. 1 teaspoon dried thyme
  9. 1 teaspoon ground sage
  10. 1/2 teaspoon dried rosemary
  11. 8 ounces mushrooms , minced or finely chopped
  12. 1.5 tablespoons tamari sauce , low sodium (sub soy sauce)
  13. 1 15 oz can chickpeas (garbanzo beans) , drained well but NOT rinsed
  14. 3/4 cup unsalted walnuts , ground into a course meal (measured whole)
  15. 1/2 cup panko breadcrumbs , more if needed
  16. 2 tablespoons tomato paste
  17. 1.5 tablespoons vegan worcestershire sauce
  18. 1/2 teaspoon salt , more to taste
  19. Fresh cracked pepper , to taste
  20. 1 tablespoon vegan butter , melted
Instructions
  • Preheat oven to 400 °F (200 °C). Line a rimmed baking sheet with parchment paper and set aside. 
  • Combine the ground flax and water in a small bowl. Set aside for 10 min. It will thicken and gel up a bit. 
  • Heat oil in a large skillet over medium heat. Now add onion, celery, and carrots. Sauté until softened about 6-8 minutes.