Incredible Vegan Wellington

Ingredients

• 8 ounces super firm tofu (shredded on a box grater (about 1/2 block))
• 2 ounces dried shiitake mushrooms
• 3/4 cup unroasted unsalted sunflower seeds (or sub walnuts)
• 1 small yellow onion (peeled, cut in half and then quartered)
• 2 stalks celery (cut into 2” pieces)
• 1/4 cup olive oil
• 2 tablespoons tomato paste
• 5-7 cloves garlic (minced)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon paprika
• 1/2 teaspoon freshly cracked black pepper (plus more to taste)
• 1/2 cup dry red wine
• 1 tablespoon tamari (or sub soy sauce)
• 1 tablespoon dark soy sauce (for color; or sub more soy sauce)
• 3 tablespoons ground flax meal (mix in at end)
• 2 tablespoons nutritional yeast
• 1 sheet puff pastry (thawed according to package instructions)
• All purpose flour (for dusting)
• Extra olive oil or melted vegan butter (for brushing the pastry)

Nutrition (per serving)