Ingredients

• 1 package of Puff Pastry sheets
• 2 large russet potatoes, peeled and sliced
• 4 Tbsp vegan butter (Melt or Earth Balance)
• 1/4 to 1/2 cup plant-based milk
• kosher salt and pepper to taste
• 1 Tbsp olive oil
• 1 large yellow onion (skin removed), sliced
• 3 carrots, peeled and finely chopped
• 2 celery sticks, finely chopped
• 2 large portobello mushroom caps, finely chopped
• 1 heaping tsp of Celery Salt Mix from SALT Spices and Specialties (OR, 1 tsp celery salt, 1 tsp ground sage, ½ tsp kosher salt, and ¼ tsp black pepper)
• 3-4 fresh thyme sprigs
• 1 bunch of fresh spinach
• 2-3 tbsp Dijon mustard

For egg wash:

• 1 Tbsp plant-based milk
• 1 tsp olive oil
• 1/2 tsp maple syrup

Directions

Set out the puff pastry sheets to thaw.

Add the sliced potatoes and enough water to cover the potatoes by an inch into a medium-sized pot. Place the pot over medium-high heat and boil the potatoes for 20 minutes or until softened. Drain the potatoes and return the pot to the stovetop on low heat. Using a potato masher, mash the potatoes to your desired consistency. Fold in the butter and milk until the potatoes are smooth and the butter is melted. Cover with a lid and set aside.

Heat the olive oil in a large skillet over low heat. Add the onions and sauté for 15 minutes or until they have a beautiful brown color and are translucent. Place the onions into a bowl and set aside. Place the skillet back onto the stovetop and increase the heat to medium-high.

Add the carrots, the Celery Salt Mix OR celery salt, sage, salt, pepper, and thyme leaves into the same skillet. Sauté the vegetable mixture for 10 minutes, then add the chopped mushrooms into the skillet. Stir the vegetables together and sauté for 10-15 more minutes or until the mushrooms are browned, and the carrots are softened. Place the vegetables in a separate bowl and set aside.

Using the same skillet over medium heat, add the fresh spinach and 2 tbsp of water. Stir until the spinach becomes wilted. Place the spinach in a small colander to drain any excess water. Once the spinach is cool enough to handle, squeeze out the remaining water using your hands and set aside in a small bowl.

To assemble:

Preheat the oven to 350F degrees.

Unfold one puff pastry sheet onto a lightly floured countertop. Using a rolling pin, gently roll the sheet out to a slightly larger size. Repeat with the remaining sheet of puff pastry.

Transfer one pastry sheet onto a baking sheet lined with parchment paper. Spread 1 tbsp of Dijon mustard onto the center of the pastry sheet. Spoon the sautéed onions over the mustard. Then, carefully add a layer of the mashed potatoes, spinach, and the vegetable mixture. Using the back of a spoon, spread the remaining tbsp or two of Dijon mustard to the top of the filling. Cover the top with the remaining pastry sheet. Using the sides of your hands, form a seal around the filling. Trim around the pastry sheet leaving just enough to crimp around the edges. Score a diamond design on top of the Wellington using a small knife. You can use any extra pastry to cut out decorations to add to the top of your Wellington.

Mix the milk, olive oil, and maple syrup in a small bowl. Using a pastry brush, gently brush the “egg wash” over the Wellington. Place into the preheated oven and bake for 30-45 minutes or until the pastry is golden brown. Remove from the oven and serve.

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