· 3 cups butternut squash, small diced
· olive oil, to taste
· kosher salt, to taste
· freshly ground black pepper, to taste
· 14 oz red kidney bean, rinsed
· 1 cup Walnuts
· 2 tablespoons unsalted Plant butter Dairy free
· 1 tablespoon dried thyme
· 2 cloves garlic, minced, divided
· 1 small white onion, small diced
· 1 medium carrot, small diced
· 2 tablespoons fresh sage, chopped
· 1 tablespoon balsamic vinegar
· 2 tablespoons dijon mustard
· 2 cups bread, Diced
· ¼ cup vegetable stock
· 16 oz puff pastry
· 1 Tablespoon Oil
· 1 Tube LightLife Veggie Sausage or 3 Links Field Roast Apple Sage Sausage
-Preheat the oven to 400°F .
-On a baking sheet, coat the butternut squash with olive oil, Salt and pepper. Toss to coat, then spread in an even layer.
-Bake for 20 minutes, Remove from the oven and set aside to cool.
-On another baking sheet, spread out the kidney beans and Bake for 10 minutes, or until the excess moisture has released and the beans begin to crack down the middle. Remove from the oven and set aside to cool.
-In a pan Crumble the Meatless Sausage of your choice and cook over medium heat for 6 minutes to release moisture.
- Return the same pan back to the stove over medium-high heat and add a teaspoon of oil.
-Add the onion, carrot, salt, and pepper. Sauté for 5 minutes, or until the vegetables are softened and beginning to turn golden brown.
-Add the 2 cloves of garlic and the sage and sauté for 1 minute more, or until the garlic is just fragrant.
-Add the balsamic vinegar, Dijon mustard, and bread. Stir until the bread is well-coated, then remove from the heat and let cool.
-Transfer the bread mixture to a food processor.
-Add in the roasted kidney beans and Walnuts and vegetable stock.
-Pulse a few times, until just combined.
-Transfer the bread mixture to a large bowl.
- Gently stir in the roasted butternut squash and season with more salt and pepper to taste
-Increase the oven temperature to 425°F and line a large baking sheet with parchment paper.
-On a lightly floured surface, roll each piece of puff pastry into rectangle slightly smaller than the prepared baking sheet. Transfer 1 piece of the pastry to the baking sheet and set the other piece aside.
Assemble the Wellington:
-Spread Crumbled sausage on the bottom layer.
Make sure to leave about a 2-inch border at both ends of the pastry.
-Next, arrange the roasted squash and bread mixture by using your hands to pack the mixture into a loaf, making sure it doesn’t go over the edges of the Sausage.
-Gently roll the second piece of pastry over the top, creating a blanket over all of the vegetable layers.
- Press the pastry gently around the filling to create a log shape.
-Trim the pastry so that there is about a 1-inch border around the log.Fold the bottom layer of the pastry over the top layer and seal the dough together with a decorative crimp.
-Cut decorative shapes from the dough scraps and arrange over the log. Using a paring knife, cut a few vents into your wellington to allow steam to escape. You can hide the vents along the edges.
-Spray or Brush the top and sides of the Wellington with Olive Oil
-Bake for 30 minutes, or until the pastry is golden brown and crispy.
-Let rest for 15 minutes before slicing and serving.