TOFU BEET FILLING

Remove the puff pastry from the fridge so it can get to room temperature (for about 10-15 minutes) and preheat the oven at 180° C / 350° F. Line a baking tray with baking paper.
In a food processor, place the walnuts, thyme, and rosemary and process until fine. To the food processor, add the pressed tofu, cooked beet, garlic powder, onion powder, balsamic vinegar, soy sauce, lemon juice, maple syrup, flour, salt, and pepper. Process until smooth.

On a baking tray lined with parchment paper, place the tofu beet mixture and shape it into a log. It should be compact and about 18 cm / 7.1 inches long. You can use a spatula or your fingers. Bake for about 25 minutes at 180° C/350° F. The filling should be relatively compact, firm, and dark red when done. Let it cool.

LENTIL PASTE

Heat a skillet or pan on medium heat with 2 teaspoons of olive oil or vegan bouillon. Add the finely chopped shallot and let it become translucent. Add minced garlic, soy sauce, cooked brown lentils, salt, and pepper. Let the mixture heat.
Transfer the lentil mixture to a bowl and mash about half of the lentils with a fork or potato masher.

ASSEMBLE

Roll out the puff pastry. Place the baked tofu beet filling in the center of the puff pastry.
Mark the shape of the filling with a butter knife or spatula, but make sure not to cut the puff pastry. Only outline the shape.

Remove the filling and place a layer of the lentil paste in the outlined log shape. You can do this with your hands or a spoon and spatula.

Place the baked filling on top of the lentil paste and place another layer of lentil paste on top of the baked filling. Slightly press the lentil paste in the log to avoid falling off.

If you have any lentil past left, you can also cover the sides of the baked filling.

With a knife, make slits on both sides of the puff pastry. They should be slightly diagonal (see photos and video), so you can braid them easily on top of the filling while making a beautiful pattern. Cover the right slit over the log, followed by one on the left, and so on. Fold any left-overs puff pastry on the top or bottom over the filling.

The small gaps in between the slits will allow for steam to escape.
Brush the wellington with a vegan pastry wash. This can be oil, vegan butter, plant-based milk, or aquafaba. A pastry wash will give the wellington that golden brown color.

Bake at 180° C / 350° F for about 30-45 minutes. The baking time depends on your oven. The wellington is ready when the puff pastry is beautifully golden brown.

Let the vegan wellington cool before cutting it.

Serve with steamed veggies, a side dish, a gravy, or a cranberry sauce.