Ingredients
WELLINGTON
7 tbsp vegan butter, divided
1 large yellow onion, chopped
5 cloves garlic, minced
4 cups cremini mushrooms, packed, coarsely chopped
2 tsp thyme, finely chopped
2 tsp rosemary, finely chopped
1 cup of green lentils, cooked
1 package Beyond ground beef, or 340g of any meatless crumble
½ cup of red wine
1 tbsp black pepper
1/4 tsp salt
5 sheets of phyllo pastry (make sure it's vegan)
Fresh thyme, to garnish
GRAVY
2 Tbsp of olive oil
1/2 medium onion, diced
1/2 cup of chopped mushrooms
1 Tbsp chopped thyme and rosemary
1/4 tsp of salt and pepper
2 Tbsp cup all-purpose flour, or more as needed
2 cups vegetable broth
Preparation
*Important: Thaw the phyllo according to package instructions (can take up to 12 hours).
Preheat the oven to 350F and line a baking sheet with parchment paper.
In a frying pan, cook the "ground beef" until browned over medium to medium-high heat. Set aside.
In a separate large frying pan, heat the butter over medium heat and add the chopped onion. Sauté until the onion is transparent, about seven minutes. Add the garlic and sauté for another minute while stirring.
Add the mushrooms and cook until the mushrooms start to soften, about 5 minutes. Add chopped thyme, rosemary, lentils and then the pre-cooked vegan ground beef.
Next, stir in the wine and pepper. Once the mushrooms are fully cooked and there’s no excess moisture at the bottom of the pan, remove them from the stove, transfer them to a bowl and allow to cool.
Prepare your phyllo pastry by adding one sheet to your baking sheet and brush it with the melted butter using a pastry brush. Then, place another layer directly on top of the first sheet, and brush again with butter. Repeat these steps five times (five layers of pastry).
Spoon the mushroom-lentil-meat mixture lengthwise in the middle of the pastry of your choice, leaving a 3-4” border along the edges of the pastry.
Carefully fold down the top of the pastry over the mixture, then do the same with the bottom edge. Lastly, fold the sides over top of the mixture to close the wellington.
Brush the exterior of the wellington with more melted butter and bake for 35 - 40 minutes until golden brown. Serve with a garnish of fresh thyme.
While your wellington cooks, make your gravy by adding the olive oil into a medium saucepan and set it over medium heat.
Add onion and sauté until soft, 5 minutes. Stir in mushrooms and herbs and season with salt and pepper. Cook until soft, about 5 minutes more. Add flour and cook for 1 minute.
Slowly whisk in the broth, a bit at a time.
Raise the heat and bring the mixture to a simmer for 10 minutes, until nicely thickened.
Add water if you'd like a thinner gravy. If you'd like a thicker gravy, ladle out some of the gravy into a small bowl or cup, whisk in a bit of flour to form a slurry, and then whisk the slurry into the pot.
Season to your liking. Option to transfer gravy to a blender once cooled to create a smooth texture.