This recipe comes from the 'Delightful Vegans'. Check them out and all their fab recipes. This dish is a big hit, tastes gourmet from first bite to last. Enjoy! 

Recipe makes 2 Wellingtons.

• 5 cups chopped mushrooms (I use mix of button, portabello, and shitake)
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 1 T chopped fresh thyme or 2 tsps dried thyme
• 1 1/2 cups pecans, toasted lightly
• 1 cup bread crumbs
• pinch of chili flakes
• 1 tsp tamari
• 2 sheets of vegan puff pastry (Pepperidge Farms is vegan.)
• Sesame or poppy seeds (optional)

Cook onion and garlic for around 5 minutes in a wee bit of water.

Add the mushroom, thyme, chili flakes, and tamari and cook for a few more minutes.

Let cool for 15 minutes.

In meantime blend the pecans in food processor to a fine blend. Then add the mushroom mixture and blend again. Add the breadcrumbs and blend until all the ingredients are combined.

Thaw the puff pastry. Spread half the mixture in the middle of one of the pastry sheets. Cut the pastry in diagonal strips on either side. Then cross over each other until they are covering the mixture (in a nice braided design). Or you can put half the mix on one edge of the sheet and roll the pastry over it to form a loaf. (I prefer the braided look.) Then score top with a knife. Top either loaf with sesame seeds or poppy seeds.

Bake at 375 for 50 minutes. Watch for browning. If too much, cover with foil until it's done.

Enjoy!!