Soak the lentils for a few hours then boil till tender. Drain and set aside
In a pot at medium heat, saute the onions, garlic, ginger and mushrooms till the mushrooms are tender
Add in the cooked lentils and tomato paste, stir well then add in the plant based ground beef mince.
Cover the pot and let the ground beef cook for 5 minutes
While the ground beef is cooking, blend together all your spices.
Once the five minutes have passed, add in your spices, salt and water and let the mixture cook for another 5-10 minutes (or till the ground beef is well cooked)
Remove the filling from the stove and let it cool down in the fridge for about 30 minutes
In the meantime, roll out your puff pastry to about 12" by 12"
Mix the cooled down filling with the panko bread crumbs
Pile the filling in the middle of rolled out puff pastry
Cut out the four corners of the puff pastry then fold it like a box. Please refer to the photos in the blog post
Flip the wellington onto the baking tray or cast iron seam side down
Cut a few slits on the top to allow steam to come out
Brush with a mixture of equal parts melted vegan butter, equal parts plant-based milk
Bake in the oven at 400°F for 20 minutes then broil on high for 2 minutes to give the puff pastry a nice golden colour
Let the wellington cool down before slicing