Vegan & Gluten-Free Wellington
Perfect as a meat fee alternative for Sunday dinner. This Vegetable Wellington is loaded with lentils, mushrooms and more! A pastry crust wrapped around the perfect savory and satisfying filling. Perfect for vegans and nonvegans alike!
Large flat baking tray
Greece proof paper
Mrs Crimbles pastry mix
Or pastry mix of choice
Salt and Pepper
Pre heat oven to 180 C
Put the lentils on to cook, use packet instructions. Any but red lentils will work. Even a packet mix with rice or another grain would be suitable.
Chop all the veggies. I actually cheated and popped it all in the Tefal mini chopper I have. Make sure if you do use a food processor or the like that you don't over do it. Aim for a fine dice.
Fry the celery, spring onion and herbs. You can use any onion but this is more FODMAP friendly. Fry until they soften.
Add the rest of the vegtables.
Crumble in the Tofu. Add a touch of liquid at this point if it begins to stick.
When all the veg has softened, add in the lentils.
Turn the heat off and allow the mix to cool.
Make the pastry using the packet instructions.
Add the chia egg.
When the pasty is ready, roll out. Ccut a piece of baking paper the lenght of your baking tray.
Roll the pastry out on top of the paper to the length of your baking tray and approx 12 inches wide.
Add the filling to one half of the pastry running length ways.
Carfully using the backing paper, fold the other half of the pastry over.
Seal the pasty with water or a dairy free milk of choice.
Glaze the top with a little more dairy free milk. I like to season the top with salt and peper too.
Bake for 30 - 40 mins or until golden.
Seve with Rosties and Sunday roast trimmings.
A chia egg is 1 tablespoon of chia seeds mixed with 3 tablespoons of water. Let the mixture sit for 15 to 20 minutes before use.
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