Vegan Roast Wellington with Lentils, Mushrooms & Chestnuts

• Vegetarian

• Produce

  • 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

• Refrigerated

  • 2 Flax eggs

• Canned Goods

  • 1/4 cup Vegetable broth

• Condiments

  • 1 tbsp Dijon mustard
  • 1 tbsp Mustard, spicy brown
  • 2 tbsp Vegan butter

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/2 tsp Salt
  • 1 Salt & ground black pepper

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 3 Chestnuts, cooked
  • 1/4 cup Walnuts

• Bread & Baked Goods

  • 1 cup Bread crumbs
  • 1 Pie crust, large frozen vegan

• Drinks

  • 1 tbsp Apple cider

Found on ordinaryvegan.net