Mine is not nearly as fancy and came together easily, which worked out well since I had spent the day working and needed to get something together rather quickly. Plus, truth be told, I don't really like seitan. Perhaps I am the only vegan on earth that does not swoon over the stuff but it just isn't my thing. Don't get me wrong- I will eat it but I won't go out of my way for it.
I decided to keep my Wellington simple. It was wonderfully flavorful and a big hit with Mr. Meat and Potatoes! I think I will have the leftover for lunch tomorrow which is really saying something because I am not necessarily known for eating leftovers.
1 sheet puff pastry (I used Pepperidge Farm)
3 tbsp olive oil, divided
1 russet potato, sliced thin
8 oz cremini mushrooms, chopped
5 oz shitake mushrooms, chopped
1 clove garlic, minced
3 kale leaves, chopped
1/2 cup parsley, chopped
2 tbsp thyme, chopped
1 tbsp sesame seeds
1 tsp onion powder
1 tbsp non dairy milk (I used So Delicious Unsweetened Coconut)
Salt and Pepper to taste
Preheat oven to 375 degrees.
On a baking sheet lined with foil lay the potato slices in a single layer and drizzle with 1 tablespoon of olive oil, salt and pepper. Roast for 20 minutes until soft.
While the potatoes are roasting, in a saute pan over medium heat 1 tablespoon of olive oil, the mushrooms, garlic and kale. Season with salt and pepper. Saute until the mushrooms are tender and then add parsley and thyme. Cook a few minutes longer and remove from the heat.
Remove the potatoes form the oven. Place a puff pastry sheet on a lightly greased baking pan. Place a single layer of potatoes on the puff pastry sheet. Leave room around the edges so that the potatoes cover about 2/3 of the puff pastry sheet. Add the mushroom mixture over the potatoes and top with another layer of potatoes.
Fold the puff pastry over the mushrooms and potatoes and press to seal across the top. Be sure to also seal the outer edges of the short side of the puff pastry. You will end up with something that looks like a loaf of bread. Gently flip or roll the loaf over so that the seam is on the bottom.
In a shallow dish mix the remaining tablespoon of olive oil and non dairy milk with a whisk. Lightly brush the top of the loaf with this mixture and then sprinkle the onion powder and sesame seeds on the top.
Bake at 375 degrees for 35 minutes until puff pastry is golden brown.
Allow to cool for about ten minutes before slicing and serving.