Unbelievable Vegan Wellington

Bahan-bahan (8 porsi)

• Scant 1/3 cup (60g) dried brown or green lentils ((equivalent of 6 ounces cooked lentils))
• 1 tablespoon olive oil ((See Note 1))
• 1 small yellow onion, (chopped (See Note 2))
• 6 g arlic cloves, (chopped)
• 8 ounces (~227g) mushrooms (I use part shiitake, part cremini)
• 1 tablespoon fresh thyme leaves ((can substitute with 1 teaspoon dried thyme))
• 1 tablespoon rosemary leaves, (chopped)
• 1 teaspoon sweet or hot paprika ((optional but adds a slight reddish color to the loaf))
• Freshly cracked black pepper
• 1 teaspoon kosher salt, (plus more to taste)
• 1 cup (~110g) walnuts, toasted ((See Note 3))
• 2 tablespoons white or yellow miso paste
• 2 tablespoons nutritional yeast
• 1 tablespoon tomato paste
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup (~20g) panko bread crumbs
• 1/4 cup (32g) all-purpose flour
• 1 sheet of vegan puff pastry ((See Note 4))
• Flour for rolling out the pastry
• 1 tablespoon unsweetened plant-based milk of choice
• 1 tablespoon olive oil or any neutral oil
• Coarse/flaky sea salt
• Mushroom Gravy ((optional, see next recipe card))