Vegetarian Wellingtons

These tasty packages are a special treat at holidays, although they are delicious any time of the year, and not difficult to make.

Serving Size: 4

Yield: 8-10 packages

Ingredients:

for the Wellingtons:

• 1 package frozen vegan puff pastry (8-10 squares)
• 1 large bag (16 ounces) mixed vegetables fresh or frozen
• 2 cups cooked rice
• 1-2 tablespoons oil
• 3/4 cup vegan cheese, grated

for the sauce:

• 1 tablespoon oil
• 1/2 cup dry white wine
• 1/4 cup minced shallots
• 3 tablespoons fresh lemon juice
• 1/2 cup soy yogurt
• 1.4 cup vegetable bouillon
• 1 teaspoon cornstarch
• salt and pepper to taste

Directions:

1. Start making the sauce and heat the oil in a saucepan.
2. Add the minced shallots and cook until soft.
3. Add the vegetable bouillon and turn the heat down to low.
4. Mix the cornstarch with the white wine.
5. Add to the sauce and stir until thick.
6. Add the soy yogurt and lemon juice and season to taste with salt and pepper.
7. Heat the oil in a large frying pan.
8. Add the vegetables and cook al dente.
9. Add the cooked rice to the vegetables and stir to mix well.
10. Add 1/3 of the sauce to the cooked vegetables.
11. Add the grated vegan cheese and stir to mix.
12. Thaw the puff pastry.
13. Preheat the oven to 400 F or whatever heat is indicated on the puff pastry package.
14. Prepare a rimmed cookie sheet with baking parchment.
15. Place the squares of vegan puff pastry on the prepared cookie sheet.
16. In the center of each square, place 2 tablespoons of the vegetable mixture.
17. Fold the corners of the puff pastry over to meet each other in the center.
18. Place in the oven to bake for 18-20 minutes or until golden brown.
19. Serve the vegetable Wellingtons with sauce drizzled over the tops.