Classic Holiday Vegetarian Beef Wellington

[nverland]

Classic Holiday Vegetarian Beef Wellington
Serves: 6-8 people Prep Time: 20 min Cooking: 1 hour 15 min

Ingredients

1 package Ground “Beef”
1 tablespoon olive oil
1 small yellow onion, small diced
4 gloves garlic, minced
6 ounces cremini mushrooms, finely chopped
2 cups finely chopped kale
1 teaspoon fresh thyme
1 teaspoon dried sage
½ teaspoon rosemary
¼ teaspoon black pepper
2 tablespoons soy sauce
1/2 cup quick oats
3 tablespoons ground flaxseeds
5 tablespoons water
1 sheet vegan puff pastry, thawed
1 tablespoon non-dairy butter, melted
Fresh herbs (parsley, sage, or thyme) for garnish, optional

Method

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Cook the Ground “Beef” according to the package instructions. Set aside.
In a large skillet, heat the olive oil over medium heat and sauté the onions until soft and translucent.
Add the garlic and cook for 30 seconds.
Add the mushrooms and kale. Cook for several minutes until the kale is wilted and any liquid has evaporated.
Remove from the heat and add the cooked “Beef”, thyme, sage, rosemary, pepper, soy sauce, and oats. Stir to combine. Let cool for 10 minutes.
Make the flax eggs. Mix the ground flaxseed and water. Let the mixture sit for 5 minutes.
Mix the flax eggs with the “Beef” mixture.
Roll out the puff pastry to approximately 9×12 inches.
Scoop the beef mixture into the center of the pastry and form a log. Pack the filling tightly, using your hands, into a loaf shape.
Fold the sides of the pastry over the top of the mixture. Pinch and seal the edges. If needed, use a little water to help it seal.
Place the loaf seam-side down on the prepared pan.
Brush the tops and sides with melted vegan butter. Optional: add a braid of pastry to the top OR score the dough into a crisscross pattern.
Bake for 30-35 minutes until golden brown. Let cool for about 5 minutes before slicing and serving.