Vegan Wellington  - Helen Ridgeway Nutrition

Ingredients

• 110 g vegan butter (hard baking block) ((4oz))
• 225 g plain flour ((8oz))
• Pinch sea salt
• 4 tbsp oat milk
• 1 tbsp olive oil
• 1 large onion
• 1 tsp salt
• 1 tbsp dried sage
• 1 tbsp dried rosemary
• 100 g pecans ((1 cup))
• 140 g cashews ((1 cup))
• 60 g dried cranberries ((2oz))
• 140 g fresh breadcrumbs ((5oz))
• 180 g cooked chestnuts ((6¼oz))
• 120 ml oat milk ((½ cup))
• 2 tbsp marmite
• Salt and pepper to taste
• 2 tbsp oat milk
• 1 tbsp maple syrup
• 2 tsp sesame seeds