1. Pulse onion chunks and garlic in the food processor to get a fine mince. Saute in a little oil until tender & golden. Pulse walnuts in food processor to get a fine mince. Add walnuts to the onion & garlic and saute for another 5 minutes.

2. Pulse mushrooms and carrots in the food processor to get a fine mince. Saute in a little oil until tender. Add a few pinches of salt

3. Add peas, spices and herbs and cook for a few minutes more. Stir in the lentils and mash some of them. Mix together chia seeds and water then Combine all the ingredients besides puff pastry. Taste and adjust for salt & spices.

4. Unroll thawed pastry sheets. Cut each sheet into 3 long equal rectangles and roll until 1/16" thin. portion lentil mixture using a 3/4 cup measure. Form lentil mixture into brick shape and lay on one far end of one rectangle. Moisten the edges with some soy milk and gently roll over the filling to make a puffy pouch. make sure all the seams are sealed and tucked underneath to prevent popping open in the oven. Cut a small, open slit on top of each wellington.

5. Brush each wellington lightly with soy milk & bake at 400 25-30 minutes until golden.

6. Increased amount of vegan worchestershire 3/26/24