Name: Apple, Parsnip & Mushroom Wellington
Prep time: 15 min
Cook time: 45 min
Yield: 6
Ingredients: 2 JAZZ apples, cored and roughly chopped; 1 large onion, diced (or use leftover roasted onion); 300-400g leftover roasted root vegetables, chopped into small pieces; 150g cooked mushrooms, diced; 4 garlic cloves; 400g tinned green lentils, drained; 12 sage leaves, finely chopped, plus extra for optional garnish; 75ml vegetable stock; 1 tbsp olive oil; 320g puff pastry; 50ml plant-based milk or 2 tbsp aquafaba

VMG Recipes