- 1 bag of 250g chopped brown mushrooms
- 2 shallots, finely diced
- 2 cloves of smoked garlic , shredded (unsmoked is fine if you can’t smoke)
- 1 Tbsp chopped fresh thyme
- 225g packet Smoked Tofu, chopped
- 1 cup Wholemeal breadcrumbs
- A pinch of chili flakes
- 1 teaspoon soy sauce (or liquid amino acids if you have them)
- 1 sheet of vegan puff pastry
- A pinch of sesame
- Fry the onion and garlic in a few tablespoons of oil for a few minutes until tender li>
- Mushrooms, tofu, chili, thyme and liquid amino acids/soy sauce and sauté an additional 10 minutes until all ingredients begin to brown.
- In a blender or bowl, using an immersion blender, combine ingredients along with breadcrumbs and blend until thick, sausage-like mixture is formed. It doesn’t have to be smooth – a bit of mushroom or tofu works well in the Wellington.
- Take a sheet of pastry that you have just rolled out and cut it in half lengthways. Cut diagonally into strips with one half. Place the whole piece on baking paper on a baking tray.
- Distribute the mixture so that it covers half of the dough and place the strips of dough on top in a lattice pattern. Sprinkle with sesame seeds.
- Bake at about 200 degrees for about 35 minutes, or until the top is nicely browned and crispy.
- Serve in the center of the table – this makes a nice centrepiece to slice and share with all your usual Christmas dinner side dishes!