Vegan Mushroom Wellington: Episode 142 🥧

Heat a cast-iron pan on medium.

Chop and add 2 bell peppers, 1/2 onion, and 16 ounces of marinated mushrooms to the pan.

Add 5 cloves of garlic and stir the mixture.

Pour in 1 tablespoon of vegan Worcestershire sauce and stir.

Add 10 ounces of shredded carrots and let the mixture boil for about 10 minutes.

Remove excess liquid from the mixture to keep it dry.

Turn off the stove and add 1 cup of black rice and 1 cup of cooked lentils to the mixture.

Season with salt, pepper, garlic powder, and onion powder.

Add 1/8 cup of flax meal to the mixture as an egg substitute.

Add coconut aminos to taste.

Roll out puff pastry on a surface dusted with almond meal.

Place the mixture onto the puff pastry and form a loaf shape.

Brush the crust with butter for a golden finish.

Bake in the oven at 375 degrees for 32 minutes.

Let it cool for 10 minutes before slicing.

Equipment Needed

Spice Level:

Dietary