Vegan Wellington

Set the puff pastry aside to thaw

In a medium size saucepan, saute the celery and carrots in the vegan butter until tender

Add the lentils, water, vegetable cube, onion powder, garlic powder, vegan Worcestershire sauce, paprika, thyme, sage and pepper

Bring to the boil, reduce the heat and then simmer for 15-20 minutes or until the lentild are tender and have absorbed the liquid. Add salt for taste if using

Turn off the heat and stir in the kale and sunflower seeds. Cover the saucepan and leave for approx. 5 minutes until the kale has wilted

Mix in the breadcrumbs. Let the mixture cool until it is just warm

Pre-heat the oven to 200°C/400°F/Gas 6

When the puff pastry is thawed and pliable, start assembling the wellington

Scoop the mixture into the centre third of the pastry in the shape of a log. Leaving an inch each side. Make sure that it is tightly packed

Brush the sides of the pastry with water. Fold the sides of the pastry over the top of the mixture tightly.Pinch and seal the edges.

Place some greaseproof paper on a baking tray. Place the wellington on it seam-side down.

Score the pastry with a sharp knife. Brush with the non-dairy milk

Bake for 30 mintes until golden brown.

Leave to cool for approx. 5 minutes then cut into slices. Serve with vegetables of your choice, roast potatoes and vegan gravy