neat Wellington - Plant Based Pantry

Ingredients

• 1 sheet plant-based puff pastry, thawed and rolled out to 10” x 13”
• 3 tablespoons cooking oil
• ½ medium sweet onion, diced
• 2 stalks celery, diced
• ½ cup diced bell pepper
• ½ cup diced mushrooms
• 3 cloves garlic, minced
• 2 packages
• neat original mix
• 2 tablespoons tomato paste
• ½ cup water
• 1 teaspoon dried thyme
• 1 teaspoon ground dried sage
• ½ teaspoon dried rosemary
• 2 tablespoons soy sauce
• 2 tablespoons vegan Worcestershire sauce
• 2 tablespoons plant-based butter, melted
• ¼-½ cup panko breadcrumbs
• 2 tablespoons plant-based butter, melted, for basting