A show-stopping vegan Wellington so delicious even the meat-lovers will love it. Serve with vegan gravy for the ultimate winter feast.

1 vegan puff pastry sheet 

1 large carrot – peeled and chopped

1 large celery stalk – chopped

25ml veg stock

1 bag Profusion Protein Mince

200ml water

2 tsp vegan Worcestershire sauce 

1.5 tsp vegetable bouillon

1.5 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

1/2 tsp sage

1/2 tsp thyme

1/4 tsp black pepper

Salt to taste

200g chopped kale

50g roasted unsalted sunflower seeds – coarsely chopped

25g breadcrumbs

2 tbsp non-dairy milk

  1. Take the puff pastry out of the fridge 10 minutes before needed.
  2. In a medium-sized pot, sauté the carrots and celery in the vegetable stock until tender.
  3. Add in the Profusion Protein Mince, water, bouillon, onion powder, garlic powder, vegan Worcestershire sauce, paprika, sage, thyme, and pepper. 
  4. Bring to a boil then reduce to a simmer for 15-20 minutes, or until the Profusion mince is rehydrated, add salt to taste.
  5. Turn off the heat, but leave the pot on the burner. Stir in the kale and sunflower seeds. Cover the pot for about 5 minutes, or until the kale has wilted.
  6. Mix in the breadcrumbs. Let the mixture cool until just warm.
  7. Preheat the oven to 200 degrees-Celsius.
  8. Once the puff pastry is pliable, you can start assembling your vegan Wellington. 
  9. Spoon the mince mixture into the center third of the puff pastry in the shape of a log. Leave an inch of room on the edges. Make sure it’s packed tightly.
  10. Fold the sides of the puff pastry over the top of the mince mixture, tightly. There should be about a half an inch of overlap. Pinch, seal and tuck the edges. Use water to help create a more secure seal. Make sure it’s fully sealed to avoid leaking.
  11. Cover a baking tray with baking paper. Place the Wellington on it, seam-side down. 
  12. Score the pastry and then brush with the non-dairy milk. 
  13. Bake for 30 minutes, or until golden brown. 
  14. Let cool for about 5 minutes, then use a serrated knife to cut slices.

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