Step 1

Set the frozen puff pastry out to thaw while you prepare the filling. It will take about 30 minutes to thaw.

Step 2

Preheat the oven to 400 degrees F and lightly grease a baking pan.

Step 3

In a large skillet, warm the olive oil over medium-high heat. Add the onion and sauté for about 2-3 minutes, then add the vegan beef.

Step 4

Use a wooden spoon to break the "beef" into crumbles, and cook until browned.

Step 5

Stir in the garlic and cook for 1 more minute.

Step 6

Remove from heat, and add the thyme, sage, paprika, black pepper, soy sauce, Worcestershire sauce and quick cooking oats. Stir and set aside to cool for 10 minutes.

Step 7

Make your flax eggs - Stir the ground flaxseeds and water in a small bowl. Set aside to thicken for a few minutes.

Step 8

In a large bowl, add the drained and rinsed lentils. Mash with a potato masher or fork until they are broken down a bit, but they shouldn't be pasty. Leave some texture. Add the slightly cooled mixture from the pan along with your flax eggs and stir well to combine.

Step 9

Once the puff pastry is thawed, roll it out to about 9x12 inches.

Step 10

Scoop the meaty mixture in the middle of the puff pastry. Leave an inch of space on all sides. Pack the filling tightly using your hands, into a loaf type shape.

Step 11

Fold the sides of the pastry over the top of the mixture. Pinch and seal the edges. If needed, use a little water to help it seal.

Step 12

Place the wellington on the prepared pan, seam side down. Handle gently.

Step 13

Brush the tops and sides with melted vegan butter. Use a sharp knife to score the dough in a criss-cross pattern.

Step 14

Bake for 30-35 minutes until golden brown. Let cool for about 5 minutes before slicing and serving.