1½cans (15 oz each)(360grams)lentilsor 2 cups cooked lentils
1cup(90grams)walnutschopped
2tablespoonssoy sauce
4tablespoonsrolled oats
1½teaspoonssaltmore or less to taste
⅛teaspoonblack pepper
10to 14 ounces(250- 350 grams)puff pastryrefrigerated or frozen and thawed
FILLING
Heat 2 tablespoons extra virgin olive oil in a large skillet, add 1 medium leek (cut in half and sliced), 1 large onion, 1 large carrot, 1 rib celery, and4 cloves garlic (all chopped) and cook for 10 minutes, stirring often.
Add 2 tablespoons tomato paste, 1 teaspoon rosemary, 1 teaspoon sage, ½ teaspoon thyme and cook for 2 more minutes.
Meanwhile, rinse and coarsely chop 1 pound mushrooms and add them to the pan. Add 1½ cans (15 oz each) lentils (drained and rinsed), 1 cup walnuts (chopped), 4 tablespoons rolled oats, then season with 2 tablespoons soy sauce, 1½ teaspoons salt, and ⅛ teaspoon black pepper.
Cook on medium heat for 15 minutes stirring occasionally and let cool down so you can handle it.At this stage you should have a tasty mushroom filling with a coarse and compact texture.
WELLINGTON
Preheat oven to 350°F or 180°C. Line baking tray with parchment paper and arrange puff pastry sheet on it to create a rectangle of at least 12 x 8 inches (30 x 20 cm).Make diagonal cuts on the side of the puff pastry sheet (about 1-Inch / 2.5 cm wide).
Arrange mushroom filling in the center leaving some space at the margins and compact it with your hands or with a spoon.
Fold in the strips to create a cross-hatch pattern and wrap the filling.Brush top with plant milk or heavy cream.
Bake at 350°F or 180°C for about 30 minutes. It should be golden on top.
Let it cool down 5 minutes, then cut it with a serrated knife. We recommend serving it with mushroom gravy.