- Preheat the oven to 200°C.
- In a large bowl, combine the quinoa, breadcrumbs and ground almonds.
- Add the beetroot, Merchant Gourmet Chestnut Purée and Merchant Gourmet Simply Cooked Puy Lentils to a food processor and blend until a thick purée forms.
- Add the purée to the quinoa mixture along with the flaxseed, sage, parsley, onion powder, cumin, thyme and black pepper. Mix thoroughly until fully combined.
- Shape the mixture into a long log, leaving a generous border if using the pastry sheet as a guide.
- Transfer to a lined tray and chill in the fridge for 30 minutes.
- Meanwhile, heat the olive oil in a frying pan over a medium heat and cook the onion until softened and translucent.
- Add the mushrooms and garlic and cook until the mushrooms have released their moisture and the mixture has become fairly dry.
- Stir in the tamari and thyme, then remove from the heat and leave to cool slightly.
- Place one sheet of puff pastry on a lined baking tray.
- Spread the mushroom mixture down the centre, leaving at least a 5cm border around the edge.
- Place the chilled beetroot filling on top of the mushrooms.
- Cover with the second sheet of pastry and gently mould it around the filling.
- Trim any excess pastry and seal the edges with a fork.
- Use any leftover pastry for decorative shapes if desired.
- Brush the entire Wellington with the oat or almond milk and add any decorations.
- Bake for 30 minutes, or until the pastry is golden brown and cooked through.
- Leave to stand for a few minutes before slicing and serving with gravy, cranberry sauce and seasonal vegetables.
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