Vegan Roast Wellington with Lentils, Mushrooms & Chestnuts

Ingredients

• 10-12 ounces chopped white and cremini mushrooms
• 1 garlic clove, chopped
• 1/4 cup walnuts
• 3-5 chestnuts, cooked, peeled and chopped
• 2 teaspoons of fresh thyme
• salt
• ground black pepper
• 2 cups cooked lentils
• 1 cup cooked quinoa
• 1/4 cup vegetable broth for sautéing
• 1 cup onion, chopped
• 3/4 cup celery, chopped
• 3 cloves garlic, chopped
• 1 cup bread crumbs
• 2 teaspoons of fresh chopped thyme
• 2 teaspoons of fresh chopped sage
• 1 teaspoon of fresh chopped rosemary
• 1 teaspoon of dried basil
• 2 tablespoons of fresh chopped parsley
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of salt
• 1/4 teaspoon of ground black pepper
• 2 flax eggs (or Bob's Red Mill Egg Replacer)
• 1 tablespoon dijon mustard
• 1 tablespoon apple cider
• 1 large eggplant
• 1 tablespoon spicy brown mustard
• 1 large frozen vegan pie crust (thawed) or fresh vegan pastry dough
• 2 tablespoons vegan butter
• 1 tablespoon vegetable oil