1 vegan puff pastry sheet
1 large carrot – peeled and chopped
1 large celery stalk – chopped
25ml veg stock
1 bag Profusion Protein Mince
2 tsp vegan Worcestershire sauce
1.5 tsp vegetable bouillon
1.5 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 tsp sage
1/2 tsp thyme
1/4 tsp black pepper
Salt to taste
200g chopped kale
50g roasted unsalted sunflower seeds – coarsely chopped
2 tbsp non-dairy milk
- Take the puff pastry out of the fridge 10 minutes before needed.
- In a medium-sized pot, sauté the carrots and celery in the vegetable stock until tender.
- Add in the Profusion Protein Mince, water, bouillon, onion powder, garlic powder, vegan Worcestershire sauce, paprika, sage, thyme, and pepper.
- Bring to a boil then reduce to a simmer for 15-20 minutes, or until the Profusion mince is rehydrated, add salt to taste.
- Turn off the heat, but leave the pot on the burner. Stir in the kale and sunflower seeds. Cover the pot for about 5 minutes, or until the kale has wilted.
- Mix in the breadcrumbs. Let the mixture cool until just warm.
- Preheat the oven to 200 degrees-Celsius.
- Once the puff pastry is pliable, you can start assembling your vegan Wellington.
- Spoon the mince mixture into the center third of the puff pastry in the shape of a log. Leave an inch of room on the edges. Make sure it’s packed tightly.
- Fold the sides of the puff pastry over the top of the mince mixture, tightly. There should be about a half an inch of overlap. Pinch, seal and tuck the edges. Use water to help create a more secure seal. Make sure it’s fully sealed to avoid leaking.
- Cover a baking tray with baking paper. Place the Wellington on it, seam-side down.
- Score the pastry and then brush with the non-dairy milk.
- Bake for 30 minutes, or until golden brown.
- Let cool for about 5 minutes, then use a serrated knife to cut slices.