Recipe by Wish I Could Cook
From the cookbook "Vegan Lunch Box" by Jennifer McCann, these little treats are fabulous!
Top Review by Nikoma
These things are awesome! I was weary about this one, but OMG I will make these again! Try them! I didn't have oat bran, so I ground 1 cup old fashioned oats and it appears to have worked out just fine. Only other change was adding a bit of black pepper.I got 8 rolls (ran out of filling, not dough - so next time I might make 1 1/2 X the filling to get a full 12) I never had a wellington, or a sausage roll, but whatever these are they 5 stars in my book!
- 236.59 ml walnuts
- 236.59 ml cooked brown rice
- 236.59 ml canned chick-peas, rinsed and drained
- 236.59 ml oat bran
- 2.46 ml sage
- 2.46 ml marjoram
- 1.23 ml onion powder
- 1.23 ml thyme
- 29.58 ml soy sauce
- 14.79 ml Dijon mustard
- 14.79 ml peanut butter
- 453.59 g puff pastry, thawed
- olive oil, for brushing
Directions See How It's Made
- Line two baking sheets with parchment paper, spray with non-stick spray and set aside.
- Have a small bowl of water and a clean, floured pastry board ready.
- Chop walnut (food processor makes it easy) into very small bits. Scrape into large bowl.
- Chop brown rice and chickpeas in food processor until mixture forms a coarse mash. Add this to the mixing bowl along with oat bran, spices, soy sauce, mustard and peanut butter. Knead together until it holds its shape.
- Unfold the first sheet of puff pastry and roll into a 12x12 square. Cut into six rectangles about 6x4.
- Scoop up a handful of the nut loaf mixture and form it into a small rectangular loaf (about 3x1x3/4 inches). Place in the center of a puff pastry. Dip your fingers in the water and lightly wet the top of the loaf.
- Fold the short ends of the pastry over the loaf, then fold up the long edges using some water to seal it shut.
- Place the mini Wellington seam side down on the prepared baking sheet. Repeat with the other 5.
- Bake at 400F for 25 minutes. The crust should be puffed and golden and the inside heated through.
- The Wellingtons can be made ahead and refrigerated until it's time to bake.