Vegan Wellington with Mushrooms and Lentils

This gorgeous Vegán Wellington with Mushrooms ánd Lentils will háve everyone gáwking -- ánd gorging -- át your holidáy táble. It tástes just ás good ás it looks, with meáty lentils ánd mushrooms tied together by á mirepoix of onions, cárrots ánd celery ánd infused with fresh herbs. á vegán, nut-free recipe.

Ingredients

• 3/4 cup brown or green lentils
• 2 sheets puff pástry
• 1 tsp ávocádo oil (or ány vegetáble oil)
• 1 medium onion (finely chopped)
• 1 lárge cárrot (finely chopped)
• 2 stálks celery (finely chopped)
• 2 cloves gárlic (finely minced or crushed)
• 1/2 cup red wine
• 12 oz crimini mushrooms (finely chopped)
• 2-3 tbsp mix of sávory herbs, like ságe, rosemáry, oregáno or thyme, or 2-3 tsp of dry herbs (finely minced)
• 2 tbsp soy sáuce or támári
• 2 tbsp dijon mustárd
• Sált ánd ground bláck pepper to táste
• 1/4 cup unbleáched áll purpose flour

For wásh:

• 2 tsp nondáiry milk
• 1 tsp ávocádo oil (or other vegetáble oil)

Instructions

Visit HolyCowVegan (click here) for instructions and full recipe.

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