Vegan Roast Wellington | ProVeg International

Ingredients

• 50 g pine nuts
• 5 tbsp olive oil
• 1 large onion
• 3 garlic cloves
• 400 g regular tofu
• 350 g smoked tofu
• 1 tbsp thyme (dried or fresh)
• 1 tsp rosemary (dried or fresh)
• Pinch of ground coriander
• 1 tsp paprika (sweet or smoked)
• 4 dashes fresh black pepper
• 3 tbsp soya sauce
• 2 tbsp Worcestershire sauce
• salt (to taste)
• 200 g shiitake mushrooms
• 200 g chestnuts (cooked and peeled)
• 4 tbsp cornstarch
• 1 roll of vegan puff pastry (270 g)
• 1 tsp mustard
• 1 tsp agave syrup
• 1 tsp soya yoghurt