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Mushroom Wellington is a satisfying meatless recipe with rich flavors and a wonderful combination of textures. Its elegant presentation makes it ideal for special occasions like Thanksgiving and Christmas.
⭐️ INGREDIENTS
2 tablespoons extra virgin olive oil
1 medium leek cut in half and thinly sliced
1 large onion chopped
1 large carrot chopped
1 rib celery chopped
4 cloves garlic minced
2 tablespoons tomato paste
1 teaspoon rosemary dry or fresh chopped
1 teaspoon sage dry or fresh chopped
½ teaspoon thyme
1 pound mushrooms
1½ cans (15 oz each) lentils or 2 cups cooked lentils
1 cup walnuts chopped
2 tablespoons soy sauce
4 tablespoons rolled oats
1½ teaspoons salt, more or less to taste
⅛ teaspoon black pepper
10 to 14 ounces puff pastry refrigerated or frozen and thawed
⭐️ BAKE at 350°F or 180°C for about 30 minutes. It should be golden on top.
❤️ Nico & Louise
Theplantbasedschool.com
