1-Getting Started with Prep Work: First, combine 2 tablespoons of ground flax meal with 5 tablespoons of water and set it aside for about 10 minutes to create a simple egg substitute that helps bind everything together. In a large skillet, heat 2 tablespoons of grapeseed oil over medium heat, then add the diced onion, carrots, and celery. Sauté them for 6 to 8 minutes until they soften and start smelling amazing, which sets the base for your flavorful filling. If you’re looking for side dish ideas, check out our grilled vegetables with a zesty marinade to pair perfectly with this hearty main course.

2-Cooking the Filling: Once the veggies are ready, toss in the minced garlic, dried thyme, ground sage, and dried rosemary, and sauté for another minute to let those herbs wake up and fill your kitchen with aroma. Next, add the finely chopped mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they’ve softened and any extra moisture has evaporated this step is crucial to avoid a soggy Wellington, so be patient. Stir in 1.5 tablespoons of low sodium tamari, cook for one more minute, then remove the mixture from the heat and let it cool for 10 minutes. Remember to clean your mushrooms with a dry or slightly damp cloth first to keep them from getting too watery.

3-Assembling and Baking: While the filling cools, roughly mash the drained chickpeas in a bowl. Then, mix in the cooled vegetable mixture, ½ cup breadcrumbs, ¾ cup ground walnut meal, the flax mixture, 2 tablespoons tomato paste, 1.5 tablespoons vegan Worcestershire sauce, ½ teaspoon salt, and freshly cracked pepper to taste; stir everything until it’s well combined. If the mixture feels too wet, add a bit more breadcrumbs or some rolled oats to get it just right. Shape this into a compact log and place it in the center of your thawed vegan puff pastry sheet.

Fold the pastry edges over the log, seal them tightly, trim any excess dough, and flip it seam side down on a baking sheet. Brush the top with 1 tablespoon of melted vegan butter and make some diagonal slits in a criss-cross pattern to let steam escape. Pop it in the oven at 400°F (204°C) and bake for 30 to 35 minutes until it’s golden brown and flaky. Let it rest for 10 minutes before slicing this helps the flavors settle and keeps the pastry crisp.