Savory Vegan Wellington with Rich Gravy

1. Roasting the Carrots

Preheat your oven to 400°F (200°C). Toss the carrot sticks with 2 tablespoons of olive oil, a good pinch of kosher salt, freshly ground black pepper, and thyme sprigs. Spread them out on a baking sheet. Roast the carrots for about 30 minutes until they are caramelized and wrinkled, stirring halfway through. This roasting deepens their flavor and brings out their natural sweetness.

2. Preparing the Mushroom Duxelles

While the carrots roast, heat another 3 tablespoons of olive oil in a large skillet over medium heat. Add the shallot and cook until softened, about 2 minutes. Add half of the garlic and cook for another minute until fragrant. Stir in the chopped cremini mushrooms and cook until their moisture has evaporated and they are nicely browned, about 10 minutes. Pour in the soy sauce and bourbon, and cook until the liquid is mostly gone. Finally, mix in the breadcrumbs, mushroom bacon, maple syrup, and the minced herbs: parsley, tarragon, chives, and chervil. Set the duxelles aside to cool.

3. Making the Cashew-Bean Mixture

In a large saucepan, boil the cashews in 1 quart of vegetable stock for about 30 minutes until they are tender. Drain and transfer them to a food processor. Add the cannellini beans and 3 tablespoons of olive oil, then process until smooth. Spread the mixture onto a baking sheet and roast in the oven at 400°F (200°C) for about 35 minutes, stirring occasionally, until it is slightly dried out and golden.

4. Combining and Sautéing

In a large skillet, heat the remaining olive oil over medium heat. Add the leek and celery, cooking until softened, about 5 minutes. Add the shiitake mushrooms and remaining minced garlic, and cook until the mushrooms are tender, about 7 minutes. Stir in the sunflower and pumpkin seeds and cook for another 1-2 minutes. Combine this mixture with the roasted cashew-bean mix, and pulse in a food processor until everything is well combined but still slightly chunky. Add the remaining minced herbs and mix well.

5. Assembling the Wellington

Preheat your oven to 375°F (190°C). On a clean work surface, layer several sheets of phyllo dough, brushing each with olive oil before adding the next. Arrange the roasted carrots in the center of the phyllo, then top with the mushroom duxelles and the cashew-bean mixture. Carefully roll the phyllo around the filling to form a log, sealing the edges with a bit of olive oil. Place the Wellington on a parchment-lined baking sheet, seam side down. Brush the top with more olive oil and sprinkle with coarse sea salt. Bake for about 40 minutes until golden brown and crispy.

6. Making the Gravy

While the Wellington bakes, heat 3 tablespoons of olive oil in a medium saucepan over medium heat. Whisk in the flour and cook for about 2 minutes until it forms a smooth paste. Gradually whisk in the remaining quart of vegetable stock, soy sauce, thyme sprigs, and bay leaves. Bring to a simmer, whisking constantly to prevent lumps, and cook until thickened and reduced, about 20 minutes. Strain out the thyme and bay leaves before serving.

7. Serving

Allow the Wellington to cool slightly before slicing with a sharp knife. This helps it set for clean slices. Serve each slice with a generous drizzle of the rich gravy on the side. Enjoy your labor of love with friends and family!