In a food processor, place the walnuts, thyme, and rosemary and process until fine. Then 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.
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.
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.
Roll out the puff pastry and place a layer of the lentil paste the sice of the beet tofu log.
Place the baked filling on top of the lentil paste
Place another layer of lentil paste on top of the baked filling. Slightly press the lentil paste in the log to avoid falling off.
With a knife, make slits on both sides of the puff pastry. 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.
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.