Name: Meatless Mealoaf Wellington
Cook time: 50 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil, plus more for brushing pastry; 1 medium onion, diced small, about 1 cup; 2 large carrots, diced small, about 3/4 cup; 4 stalks celery, diced small, about 1 1/2 cups; 4 medium cloves garlic, minced; 4 fresh sage leaves, minced (or 1 teaspoon dried sage); 2 teaspoons dried thyme; 1 (10 ounce) package of Cremini mushrooms, finely chopped; ½ cup walnuts; 2 cups cooked lentils; ¼ cup tamari or soy sauce; ½ cup vegetable broth; 1 cup cooked rice (or other starchy grain); ½ cup bread crumbs; Sea salt and freshly ground black pepper; 1 sheet vegan puff pastry (Pepperidge Farm is vegan), thawed in the refrigerator overnight

2 tablespoons olive oil, plus more for brushing pastry

1 medium onion, diced small, about 1 cup

2 large carrots, diced small, about 3/4 cup

4 stalks celery, diced small, about 1 1/2 cups

4 medium cloves garlic, minced

4 fresh sage leaves, minced (or 1 teaspoon dried sage)

2 teaspoons dried thyme

1 (10 ounce) package of Cremini mushrooms, finely chopped

½ cup walnuts

2 cups cooked lentils

¼ cup tamari or soy sauce

½ cup vegetable broth

1 cup cooked rice (or other starchy grain)

½ cup bread crumbs

Sea salt and freshly ground black pepper

1 sheet vegan puff pastry (Pepperidge Farm is vegan), thawed in the refrigerator overnight

Preheat oven to 375ºF. Heat oil over medium-high heat in pan and cook onion, carrots, and celery until soft, about 10 minutes. Stir in garlic, mushrooms, thyme, and sage. Let cook another 5 to 8 minutes, until liquid from mushrooms has evaporated. Gently pulse walnuts in a food processor. Add lentils, rice, breadcrumbs, tamari and vegetable broth. Pulse again until ingredients blend together, leaving visible bits and pieces. Empty mixture into the pan with cooked vegetables and cook for another 5 minutes. Taste and season with salt and pepper.

On a tray-sized piece of parchment paper, roll out one sheet of puff pastry until it’s about an inch wider on all sides. Empty contents of the pan lengthwise nearest to you, forming a loose loaf on the pastry sheet, leaving a 1/2-inch border all around. Carefully fold up ends, then fold over sides. Press seams together. Place on the prepared baking tray, seam side down. Brush with olive oil and sprinkle with salt. Bake for 25 minutes, or until the pastry turns golden brown. Remove from the oven and let sit for 5 minutes. Use a serrated knife to slice.