Mushroom and Nut Wellington with Herbs

Preheat the oven to 200°C. Place walnuts and pecans in your food processor and pulse a few times until coarsely chopped. Remove and set aside.

Use the food processor again to finely chop wild mushrooms, shallots, and garlic. You may need to do this in batches.

Heat vegan butter or oil in a large pan. Sauté the mushroom mixture over medium-high heat for 10 min or until all liquid has evaporated and the mushrooms begin to brown.

Stir in the chopped nuts, fresh thyme, fresh rosemary, and soy sauce. Sauté for another 2 min. Season with salt and pepper to taste.

Remove from heat and stir in panko breadcrumbs. Let the filling cool completely – this is important to prevent the vegan puff pastry from becoming soggy.

Unroll the vegan puff pastry onto a baking sheet with parchment paper. Spread Dijon mustard in the center of the dough, leaving the edges free. Shape the filling into an even log on top of the mustard.

Fold the dough over and pinch the seams tightly to seal. Turn the roll so the seam is facing down. Brush the entire surface with plant-based cooking cream and carefully score a beautiful pattern into the dough with a sharp knife.

Bake in the middle of the oven for 25 min or until the roll is golden and flaky. Let rest for 10 min before slicing.