Lentil & Mushroom Wellington and Vegan Gravy

My husband and son both became vegan a year ago. This has not been an issue with our family, as we are Hindu by culture which means we have been

around Vegan food forever. So here are some incredible flavour packed food that both Vegans and Non Vegans will enjoy.

Lentil & Mushroom Wellington

Savoury, flaky, and rich — the star of the table.

Ingredients

• 2 cups cooked green or brown lentils

• 2 cups mushrooms, finely chopped

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 tbsp soy sauce or tamari, or mushroom broth.

• 1 tsp thyme

• ½ tsp rosemary

• 1 tbsp tomato paste

• ½ cup walnuts or pecans, chopped

• Salt & pepper to taste

• 1 sheet vegan puff pastry (thawed)

• Vegan: Oat milk for brushing

Instructions

1. Sauté onion, garlic, and mushrooms until soft and browned.

2. Add lentils, soy sauce, herbs, tomato paste, and nuts. Cook until thickened.

3. Cool slightly, then wrap in puff pastry.

4. Brush with oat milk and bake at 400°F (200°C) for 25–30 minutes until golden.

5. Slice and serve with vegan gravy.

Vegan Mushroom Gravy

Rich, silky, and perfect over everything.

Ingredients

• 2 tbsp olive oil or vegan butter

• 1 small onion, diced

• 2 cups mushrooms, finely chopped

• 2 tbsp flour

• 1½ cups vegetable broth

• 1 tsp soy sauce or tamari

• ½ tsp thyme

• Salt & pepper

Instructions

1. Sauté onion and mushrooms until soft and browned.

2. Stir in flour; cook for 1 minute.

3. Gradually whisk in broth and soy sauce until thick and smooth.

4. Season and simmer for 10 minutes.