Usually, a wellington sandwich is filled with beef placed inside a hollowed-out loaf of bread. So, I'm replacing the meat with vegetables.
Serves 4
Preheat the oven to 400F (200C)
2 Tbs. (60 g) ground flaxseeds
6 Tbs. (60 ml) water
1 organic onion
2 organic celery stalks
3 organic garlic cloves
2 Tbs. (60 g) organic tomato paste
any combination of herbs: parsley, chives, rosemary, thyme, and/or tarragon
organic mushrooms (mix them if you like)
2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos
1 can (14 ounce/400 g) organic chickpeas (garbaño beans)
1 cup (130 g) organic walnuts, cashews, or pecans, simmer for a long time, drain
1 cup (140 g) (gluten-free) flour or breadcrumbs
2 Tbs. (30 ml) worcestershire sauce
1 sheet of (gluten-free) puff pastry
optional: add other vegetables of your choice.
A. Flaxegg:
1. Mix flaxseeds and water. Set aside.
B. Sauce:
1. Sauté the onions, celery, and carrots.
2. Add the garlic and herbs.
3. Sauté a few more minutes.
4. Add the tomato paste and cook a minute. Set aside.
C. Mushrooms:
1. Sauté the mushrooms.
2. Add the soy sauce/liquid aminos. Set aside.
D. Chickpeas:
1. Mash them but not too much.
2. Add the vegetables, mushrooms, flaxen and the rest of the ingredients. Mix.
E. Pasty:
1. Roll out the pasty.
2. Processor in a blender the ingredients from A-D
3. Place the mixture along the middle and wrap it up.
3. Seal and turn over, so the sealing faces down.
4. Brush the dough with some oil, an egg wash, or melted (dairy-free) butter.
5. Cut diagonal slits along the top.
6. Bake for 30-35 minutes until golden brown.
F. Serve with:
- gravy
- organic mashed potatoes
- organic red cabbage
- etc.