Vegan Wellington with Mushrooms

• Ingredients for 6-8 portions
• The pastry:
• 150g Lizza Bread Baking Mix
• 250g cold Vegan butter
• 2 tbsp ice cold water (or more if needed)
• Salt to taste
• The filing:
• 200g sliced brown mushrooms
• 200g smoked tofu
• 100g walnuts
• 2 tsp coconut aminos
• 1 small onion, chopped
• 1 tsp dried thyme
• Olive oil, as needed
• Salt and pepper, to taste
• pinch of freshly ground black pepper

To the baking mix

Preparation:

1. Make the pastry; in a food processor combine baking mix and 150g vegan butter.
2. Process until coarse crumbs form.
3. Add water and process until the dough comes together.
4. Wrap the dough in a plastic foil and refrigerate for 30 minutes.
5. Take the rest of the butter and roll between two pieces of parchment paper until it is thin.
6. Roll out the dough between two pieces of parchment paper to a long rectangle. Place the butter on the dough and fold over the edges, from the longer side so they are overlapping in the middle.
7. Roll out the dough again to a long rectangle, 3 times larger than the folded dough.
8. Repeat the process for 5 times more. Wrap the dough and refrigerate overnight.
9. Make the filling; cook onions and mushrooms in a skillet for 5 minutes.
10. Add coconut aminos and tofu.
11. Sprinkle over the thyme and add salt and pepper, to taste.
12. Cook for 3 minutes.
13. Cool the filling and transfer into the food processor along with walnuts.
14. Process until you have a coarse mixture.
15. Place the mixture onto the dough, in center and fold over the dough so the filling is closed from all sides.
16. Preheat oven to 180C and line a baking sheet with parchment paper.
17. Place the Wellington, seam side down and make cross cuts on a surface. Brush the pastry with olive oil and bake for 35 minutes.
18. Cool before slicing and serving.

Nutritional information (per serving): 457 kcal, 6g carbs, 43g fats, 7g protein, 2g sugar, 10g fibre.