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Vegan Roast Wellington with Lentils, Mushrooms & Chestnuts

Ordinary Vegan
  • 90 minutes
  • Serves 6

INGREDIENTS

1 tsp

Basil, dried

3/4 cup

Celery

1

Eggplant, large

3 cloves

Garlic

1

Garlic clove

2 cups

Lentils, cooked

1 cup

Onion

1/2 tsp

Oregano, dried

2 tbsp

Parsley, fresh

1 tsp

Rosemary, fresh

2 tsp

Sage, fresh

4 tsp

Thyme, fresh

10 oz

White and cremini mushrooms

2

Flax eggs

1/4 cup

Vegetable broth

1 tbsp

Dijon mustard

1 tbsp

Mustard, spicy brown

2 tbsp

Vegan butter

1 cup

Quinoa, cooked

1/4 tsp

Black pepper, ground

1/2 tsp

Salt

1

Salt & ground black pepper

1 tbsp

Vegetable oil

3

Chestnuts, cooked

1/4 cup

Walnuts

1 cup

Bread crumbs

1

Pie crust, large frozen vegan

1 tbsp

Apple cider