Mushroom-Lentil Wellington

Recipe and photo: Eloïse Jennes - cookingwithelo

1. Preheat the oven to 200°C.
2. Peel the onion and carrot, and slice the celery. Finely chop the vegetables using a food chopper. Then finely chop the mushrooms.
3. Heat a large pan with olive oil. Sauté the veggies over medium heat for 10 minutes.
4. In the meantime, chop the nuts and fl ax seeds in your food chopper.
5. Add the lentils, oat fl our, soy sauce, vegetable broth powder, and pepper to the food chopper. Blend until well combined.
6. Transfer the lentil mixture and sautéed vegetables to the mixing bowl. Mix everything thoroughly using your hands or a spatula.
7. Let it rest for 10 minutes. The mixture will thicken slightly.
8. Roll out the puff pastry on a baking sheet. Place the mushroom mixture at the center and shape it lengthwise into a log. Brush the top of the log with BBQ sauce.
9. Cut the sides of the puff pastry into 45° angled strips. Fold the strips over the log, starting at one end and alternating sides to create a braided eff ect.
10. Brush the top of the log with soy drink. Optionally, sprinkle sesame seeds on top.
11. Bake the Wellington for 35 minutes at 200°C until golden.
12. Let it cool for 10 minutes before slicing.