Vegan Mushroom Wellington

Ingredients:

2 Cups raw chopped Mushrooms (I mix Portobello and Shitake)

2/3 Cup Cooked Rice (I like Brown Basmati – lentils can be substituted)

1 Large Onion chopped

4 Cloves Garlic chopped

2 Cups Baby Spinach

2 Tbsp Dijon Mustard

1 tsp Liquid Smoke

Salt and Pepper to Taste

Fresh Thyme 4

1 tsp Dried Thyme

¾ Cup Chopped Walnuts

Vegan Puff Pastry Sheets

2 Tbsp Plant-based Milk (Just to brush the top of Pastry)

Directions:

Make filling ahead of time – it will need to cool

• Chop the mushrooms
• In Large frying pan, add the onions and fry until lightly brown (use some veggie broth if needed to keep from sticking) Add the mushrooms and season with salt and pepper, liquid smoke and fry for about 5 minutes.  Remove from pan and onto a paper towel to drain
• Place Pan back on heat and roast garlic for a few seconds, add the spinach and cook until wilted.  Lay spinach onto paper towel and press dry
• Combine fried mushrooms and onions with the cooked rice.  Add the mustard and walnuts and place this mixture along with spinach into the refrigerator to cool – this may take a couple hours
• Preheat the oven to 400 degrees
• Place the puff pastry sheets on a baking tray lined with parchment paper.  Spread the spinach over the middle making sure to leave a boarder around all sides.  Top the spinach with the mushroom mixture and just slightly press together
• Carefully roll (I use 2 or 3 sheets together to create layers) the pastry over the top of the filling so you have a loaf.  Fold in the top and bottom edges like you would a burrito and lay on baking tray with seams at bottom
• Gently cut some slits in top of loafs and bush with plant-based milk
• Bake the Wellington for approximately 20 minutes until golden brown and flaky – olive oil or vegan butter is good also if your not watching oil
• Serve immediately