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"No Beef" Wellington

This recipe comes from Jennifer McCann, author of Vegan Lunch Box.
Serves 6 to 8

Ingredients:

2 1lb packs of frozen non-dairy puff pastry, thawed at room temperature for about 30 minutes
1 cup walnuts
1 cup cooked brown rice
1 cup canned chickpeas rinsed and drained
1 cup oat bran
½tsp sage
½tsp marjoram
¼tsp thyme
¼tsp onion powder
2tbsp soy sauce
1tbsp Dijon-style mustard
1tbsp natural peanut butter

Directions:

Preheat the oven to 375 F (give the oven plenty of time to warm up to ensure a good puff pastry crust). Line a baking sheet with parchment paper.

Finely chop the walnuts in a food processor and set aside in a large mixing bowl.

Whizz the chickpeas and brown rice in the food processor until the mixture forms a coarse mash. Add to the mixing bowl along with the oat bran, sage, marjoram, thyme, onion powder, soy sauce, mustard, and peanut butter. Using your hands, knead the mixture well until it is thoroughly mixed and holds its shape. Cool completely (if the filling is too warm the pastry won't be puffy and crisp).

Unfold the first sheet of puff pastry on a floured pastry board or flat surface - it should still be cold, but thawed enough to unfold without cracking. Roll it into a 12in x 12in square.

Form the mixture into a rectangular loaf, and place it in the centre of the pastry. Dip your fingers in the bowl of water and lightly wet the top of the loaf. Fold the pastry around the loaf, using a bit of water to help seal it shut until the loaf is completely encased in pastry.

Place the wellington, seam side down, on the prepared baking sheet. To decorate the loaf, roll out the other sheet of pastry and cut out leaves and any other shapes you like. Brush them with water and attach to the wellington. Lightly brush all the pastry with olive oil and put in the oven.

Check and rotate the wellington after 30 minutes. Bake for another 15 minutes or until the crust is puffed and golden and the inside is heated through.

Note from Jennifer: We sometimes add mushrooms. Saute two cups of minced button mushrooms, one minced garlic clove and a pinch of salt in two teaspoons of olive oil over a medium high heat until the moisture has evaporated, and the mushrooms are soft, fragrant, and starting to brown. Stir this into the nut loaf mixture.