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MY NEW EBOOK EASY VEGAN DRESSINGS & SAUCES EBOOK:
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Vegan Wellington Recipe
1 cup dry green lentils
2 cups veggie broth
1 onion, chopped
2 garlic cloves, chopped
1 apple, peeled and grated or chopped
2 carrots, chopped
2 stalks celery, chopped
1/3 cup dried, sweetened cranberries
1 tbsp thyme
1 tbsp rosemary
1 tsp poultry spice
1 cup walnuts, roasted
1 tbsp ground flax plus 3 tbsp water
1/4 cup rolled oats ground into flour
2 tbsp tomato paste
1 tsp miso paste
1 tbsp nutritional yeast
1/2 tsp salt

1 tbsp vegan butter
3 cups mushrooms
1 onion, chopped
salt and pepper

1 package of puff pastry
melted vegan butter (to use as a wash before cooking)

Directions:
Preheat oven to 400F. Roast walnuts for 5-7 minutes. Let cool.
Saute onions and garlic till soft, then add apple, carrots, celery, cranberries and spices. Saute together for 5-10 minutes. Remove from heat and add to a food processor. Add the walnuts, flax 'egg', oat flour, tomato paste, miso, nutritional yeast, and salt. Pulse together until week combined. Remove from food processor and let cool. Next, saute another onion until soft, remove from pan and put into a bowl. In the same pan, saute mushrooms until soft, and combine with onions. Season with salt and pepper and let cool completely. Roll out puff pasty and once the lentil walnut loaf and mushrooms are cool, place the mushrooms on top of the pastry and the loaf on top, fold over (see in video), and using soy milk, 'glue' any edges together. Brush melted butter on the top of the wellington before baking so it becomes golden brown. Bake for 45-50 minutes or until golden brown, remove from oven and let cool for bout 10 minutes before cutting. Cut gently so the pasty doesn't collapse!

Time Stamps:
0:00 Intro
0:50 Gem Ad for Eat Your Calm Bites
2:25 How To Make Vegan Wellington
5:14 How To Make Roasted Vegetables
6:22 Wrapping The Wellington In Pastry
9:11 How To Make A Christmas Salad
10:12 Plating The Christmas Dinner
11:24 Tasting Everything

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