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   TID: SBBSecho 3.37-Linux master/c03919b6f Feb 11 2026 GCC 13.3.0   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Vegan Wellington   
    Categories: Dinner, Pies   
         Yield: 1 Pie   
      
         1 pk Puff pastry; thawed and   
              - pliable   
         1 pk Field roast Italian sausage   
         2 tb Extra virgin olive oil;   
              - divided   
         8    Cremini mushroms; up to 9,   
              - roughly chopped   
         1    Carrot; rough chopped   
         3 cl Garlic; up to 4; minced   
         1    Celery rib; chopped   
       1/2    Onion; chopped   
         1 ts Dried thyme   
              Salt; to taste   
              Pepper; to taste   
       1/4 c  Walnuts   
         2 tb Flour   
       1/4 c  Breadcrumbs   
         1 tb Tomato paste   
         1 tb Non-dairy milk   
      
     Delicious, flaky crust is filled with vegetables and covered with your   
     favorite gravy for an easy weeknight meal that is comforting and   
     filling.   
      
     Preheat oven to 375?F. In a non-stick pan, add 1 tb olive oil over   
     medium high heat until it gets hot.   
      
     Add mushrooms and cook for 2 to 3 minutes, until they start to get   
     soft. Next add onions and cook for an additional 1 to 2 minutes. Then   
     add carrot, garlic, celery, thyme, salt, and pepper. Cook for 3 to 4   
     minutes. Set aside.   
      
     In food processor, add Field Roast sausage links and pulse 8 to 10   
     times until sausages are the consistency of small pebbles. Add to   
     large bowl. Repeat with walnuts and add to bowl with ground Field   
     Roast. Repeat with sauteed vegetables and add to same bowl.   
      
     Add flour, breadcrumbs, and tomato paste to bowl and using a large   
     wooden spoon or your hands, incorporate all ingredients and shape   
     into a thick log, approximately 10" long and 4" across.   
      
     Place the log onto the thawed sheet of puff pastry. Wrap the log   
     completely with the puff pastry by pinching the seams, cutting off   
     any extra (which you can save for future use).   
      
     Using a very sharp knife, create slits in the top of the puff pastry.   
     Mix together 1 tb extra virgin olive oil with 1 tb non-dairy milk.   
     Brush the top of the puff pastry with mixture.   
      
     Place in the oven and cook for approximately 34 to 40 minutes, until   
     puff pastry is golden brown. Serve with your favorite gravy.   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:    
      
   MMMMM   
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