Ingredients

The following ingredients have 4 Servings
  • 1/2 cup uncooked brown rice
  • 1 cup vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon rubbed sage
  • 2 tablespoons olive oil, (divided)
  • 3 cups diced (1/2-inch) butternut squash ((Note 1))
  • 8 ounces diced 1/2-inch) cremini mushrooms ((about 3 cups of mushrooms))
  • 1 medium onion, (diced)
  • 2 garlic cloves, (minced)
  • 1/4 cup whiskey ((Note 2))
  • 1 cup chopped pecans
  • Salt & pepper, (to taste)
  • 1/4 cup all-purpose flour
  • 1 sheet (about 9 ounces) frozen puff pastry, thawed ((Note 3))
  • 1 tablespoon vegan butter, (melted)

Instruction

  • Place the rice, broth, thyme, sage and rosemary into a small saucepan and set it over high heat.
  • Bring the liquid to a boil, lower the heat and cover. Allow the rice to simmer for about 40 minutes, until the liquid is fully absorbed.
  • Remove the pot from heat and allow it to sit with the lid on for at least 5 minutes before uncovering.
  • While the rice cooks, preheat the oven to 400°.
  • Toss the squash with 1 teaspoon of olive oil and and toss the mushrooms with 2 teaspoons of oil. Arrange them separately on the baking sheets.
  • Place the baking sheets into the oven and bake until the squash and mushrooms are tender, about 20 minutes.
  • Remove the baking sheets from the oven but leave the oven on.
  • Coat the bottom of a large skillet with the remaining tablespoon of olive oil and place it over medium heat.
  • When the oil is hot, add the onion. Sweat the onion until soft and translucent, about 5 minutes.
  • Add the garlic and sauté another minute, until very fragrant.
  • Lower the heat and carefully add the whiskey (Note 4). Raise the heat back to medium, bring the whiskey to a simmer it simmer for about 2 minutes, until most of the liquid has cooked off.
  • Add 1 cup of the cooked rice (Note 5), squash, mushrooms and pecans to the skillet. Stir a few times to mix everything up.
  • Taste-test the mixture at this point (careful, as it will be hot) and season it with salt and pepper to taste.
  • Sprinkle the flour over the mixture and stir to incorporate. Remove the skillet from the heat.
  • Line a baking sheet with parchment paper.
  • Place the puff pastry on a lightly floured surface and roll it to about a 12-inch square. Transfer it to the baking sheet.
  • Pile the filling on the puff pastry, forming a long rectangle extending down the center of the puff pastry sheet. Shape the filling with your hands and pack it in. It should seem like a lot, but you can remove some if it's way too much.
  • Option 1: Braid the dough. Use a knife to cut approximately 1-inch strips down either side of the rectangle, stopping about a half in from the strip of filling. Starting at the bottom, fold the strips inward at a slight diagonal, over the filling, pinching opposite strips together.
  • Option 2: Simply fold the top and bottom ends of the puff pastry over the filling, then wrap the sides overtop to form a log shape, pinching tightly at the seams to form a seal. Poke a few holes in the dough to allow steam to escape.
  • Brush the pastry with the melted butter.
  • Bake the log until golden and puffy, 30-35 minutes.
  • Allow the vegetable Wellington to cool just for a couple minutes, then slice and serve.