Step 1

Preheat the oven to 400 F.

Step 2

In a mixing bowl, toss the sweet potatoes in caraway seeds, cinnamon, nutmeg, cayenne pepper, salt, and 2 tablespoons of olive oil. Transfer to a baking sheet lined with parchment paper. Roast in the oven for 30 minutes until soft and golden.

Step 3

In the meantime, prepare the mushrooms: Place the porcini mushrooms in a small bowl and cover with 1 cup of boiling water. Set aside.

Step 4

Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Fry the onion until soft, about 6 minutes.

Step 5

Add the baby bella mushrooms, garlic, and thyme. Cook until the mushrooms are soft, about 8 minutes.

Step 6

Drain the porcini mushrooms, reserving their liquid. Chop them roughly and add to the pan with their reserved liquid.

Step 7

Mix in the pecan nuts and sweet potato and cook until most of the liquid has evaporated.

Step 8

Add the soy sauce and parsley. Season to taste with salt and pepper. Set the pan aside to cool down.

Step 9

On a piece of parchment paper, roll out the puff pastry to a rectangle of approximately 10 x 14 inches. Using the tip of a knife, lightly score 2 vertical guidelines to divide the puff pastry into 3 equal rectangles. Make sure not to cut through the pastry.

Step 10

Pile the mushroom mixture tightly in the middle rectangle, leaving a 1-inch border at the top and bottom.

Step 11

With a sharp knife, cut each side rectangle into 1-inch wide strips at a 30-degree angle. Each strip should be attached to the middle rectangle.

Step 12

Fold the pastry at the top edge of the Wellington and close it tightly. Cut out any unnecessary pastry. Alternating sides, plait each strip on top of the other to wrap the pie from top to bottom. Fold the bottom edge the same way you did the top edge.

Step 13

Chill for 30 minutes in the fridge.

Step 14

Preheat the oven to 400 F.

Step 15

Make vegan egg wash: In a small bowl, mix the melted vegan butter, dairy-free milk, and maple syrup.

Step 16

Brush the Wellington with the vegan egg wash all over.

Step 17

Bake for 30 to 40 minutes, until pastry is golden brown.

Step 18

Leave the Wellington to rest outside the oven for 10 minutes on a board or serving platter.

Step 19

Slice carefully and serve with vegetables on the side.