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Vegan Wellington Recipe

How to make Vegan Wellington ?

#	Ingredients
1.	1 package vegan puff pastry
2.	1 large portobello mushroom cap, diced
3.	1 onion, diced
4.	2 cloves garlic, minced
5.	1 large carrot, diced
6.	1 large celery stalk, diced
7.	1/2 cup cooked lentils
8.	1/2 cup cooked quinoa
9.	2 tablespoons chopped fresh thyme
10.	1 tablespoon chopped fresh rosemary
11.	2 tablespoons olive oil
12.	2 tablespoons soy sauce
13.	Salt and pepper, to taste
14.	1/2 cup vegan breadcrumbs
15.	2 tablespoons vegan butter, melted

#	Steps
1.	Preheat the oven to 400°F.
2.	In a large skillet over medium heat, sauté the diced onion and garlic in olive oil until translucent, then add diced portobello mushroom, carrot, and celery. Cook until the vegetables are soft.
3.	Add cooked lentils, cooked quinoa, fresh thyme, rosemary, soy sauce, salt, and pepper. Stir well to combine and cook for another 5 minutes.
4.	On a lightly floured surface, roll out the puff pastry to a rectangle shape, about 1/4 inch thick.
5.	Spread the vegetable mixture evenly onto the puff pastry, leaving a 1-inch border.
6.	Sprinkle breadcrumbs over the top of the vegetable mixture.
7.	Carefully roll the puff pastry over the vegetable mixture, tucking in the edges to seal.
8.	Place the Wellington seam side down onto a baking sheet lined with parchment paper.
9.	Brush the melted vegan butter over the top of the Wellington.
10.	Bake for 35-40 minutes, or until the puff pastry is golden brown.
11.	Let the Vegan Wellington cool for 5-10 minutes before slicing and serving.