Vegan Wellington with Pistachios and Portabella Mushroom | American Pistachio Growers

Ingredients

• 2 1/2 cups cooked green or black lentils
• 2 tablespoons olive oil
• 1 cup yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup celery, finely diced
• 1 cup yellow bell pepper, chopped
• 2 cups crimini, minced or portabella mushrooms
• 1 teaspoon dried thyme
• 2 tablespoons nutritional yeast
• 2 cups (divided) pistachios, roasted & salted, crushed
• 1/2 cup bread crumbs
• 3 tablespoons vegan Worcestershire
• 2 tablespoons tomato paste
• 3 tablespoons white miso paste
• 3 tablespoons dijon mustard
• 1 tablespoon umeboshi paste
• 1 tablespoon truffle powder
• 1 sheet frozen puff pastry, thawed (according to box directions)
• 1 egg, beaten (vegan option: JustEgg or 1/2 cup plant milk)
• Salt & pepper to taste