VEGAN BEEF WELLINGTON LOAF!

1. Takeout Puff Pastry dough and vegan ground “beef” to defrost.
2. On medium heat sauté diced onion and garlic for about 2 minutes. Add diced mushroom. Sauté for about 2 more minutes. Add frozen peas and diced celery.
3. Add vegan “beef”, sauté for about 5-7 minutes...You do not need to cook the whole way, anything that is not finished cooking will cook through in the oven.
4. Take mixture off heat and put into a large mixing bowl to cool. Add 2 tbs cornstarch and mix in.
5. Preheat oven to 400 degrees.
6. In a small bowl or cup, Mix 2 tbs of ground flax with 6 tbs water. Let sit for 10-15 min while mixture cools. Then add the flax mixture to the "meat" mixture & mix to combine !
7. Once mixture is cool, roll out two puff pastry doughs. Roll gently to evenly spread into large rectangular loaf.
8. Cut slits along side, you will go about 3 inches on each side. Distribute mixture evenly between two puff pastry’s. Fold over slits to create a lattice criss cross design. Tuck in each end to secure mixture.
9. Bake in oven at 400 degrees for 40 minutes or until deep Golden brown.
10. Let cool for 10 minutes and use bread or serrated knife to slice. Enjoy with Mushroom Gravy or on its own!