300 minutes
A festive and savory vegan Wellington packed with roasted carrots, mushroom duxelles, and a hearty cashew-bean mixture, all wrapped in flaky phyllo dough and served with a rich gravy.
Small Carrots, cut into 4-inch sticks
0 lb
to taste
to taste
sprigs
tablespoons
Cremini Mushrooms, roughly chopped
0 oz
Shallots, finely chopped
each
Garlic Clove, minced
each
tablespoons
Bourbon
cups
Japanese-Style Breadcrumbs
cups
tablespoons
Parsley, minced
cups
Tarragon, minced
cups
Chives, minced
cups
Fresh Chervil, minced (optional)
cups
Raw Cashews
0 lb
Hearty Vegetable Stock
quarts
Cannellini Beans, drained and rinsed
0 oz
Shiitake Mushroom Caps, thinly sliced
0 oz
Leek, white and light green parts, finely chopped
each
Celery, finely diced
stalks
Toasted Pumpkin Seeds (Pepitas)
cups
Phyllo Dough, thawed
0 package
Coarse Sea Salt
to taste
Flour
tablespoons
sprigs
each
1. Prep Carrots
Preheat oven to 400°F. Boil carrots with salt until tender, then roast with thyme and olive oil for 30 minutes until caramelized. Discard thyme, reduce oven to 350°F.
2. Make Duxelles
Pulse mushrooms, cook with oil, shallots, and garlic. Add soy sauce, bourbon, then breadcrumbs. Combine with maple-coated smoked mushroom bacon, half of the herbs, salt, and pepper.
3. Prepare Cashew-Bean Mix
Boil cashews in stock. Roast beans until crunchy. Sauté shiitake, leeks, celery, and garlic. Process both with seeds and remaining herbs.
4. Assemble Wellington
Layer phyllo with oil. Add bean/cashew mix and roll. Top with duxelles and carrots. Encase in phyllo, brush with oil and salt. Score top, bake at 425°F for 40 minutes until golden.
5. Make Gravy
Brown flour in oil, whisk in stock, soy sauce, thyme, and bay leaves. Simmer until thickened. Season with salt and pepper.
6. Serve
Let Wellington cool for 10 minutes. Trim ends, slice, and serve with gravy.
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