Mushroom and lentil Wellington recipe
With perfectly crisp pastry and a rich, savoury filling, this wonderfully tasty mushroom and lentil wellington is a vegan centrepiece that everyone will love.
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Ingredients
- 470 g brown mushrooms, washed and sliced
- 1 pinch sea salt
- 30 g vegan butter
- 160 g white onions, finely diced
- 65 g celery, finely diced
- 130 g carrots, finely diced
- 10 g garlic, crushed
- 125 ml vegan white wine
- 400 g can green lentils
- 60 g walnuts, roughly chopped
- 2 sheets vegan puff pastry
- 15 ml tamari
- 15 ml plant milk
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