To make the loaf

1. In a medium saucepan, bring 600ml water to a boil. Add the lentils, partially cover the pan with a lid, and cook until tender. Stir as you go and once tender, drain.

2. Pulse in a food processor until the texture is crumbly but not complete mush.

3. Next, preheat the oven to 180°C.

4. In a large pan, heat the oil over medium-high heat. Add the mushroom, onion, celery, peppers and garlic and sauté until the onion begins to soften.

3. In a large bowl, combine the onion mixture, 1 cup crushed pistachios, the cooked lentils and seasonings: nutritional yeast, worcestershire sauce, miso, umeboshi, thyme, trufﬂe powder and tomato paste. Mix well.

4. The mixture should stick together. Using parchment paper, shape it into a loaf.

To assemble the wellington

5. Make sure your puff pastry is thawed, as per the box instructions.

6. Pulse the remaining pistachios in a food processor until crushed but not powder.

7. Roll out puff pastry between two sheets of parchment until about the thickness of a pound coin. Make sure that it keeps it’s rectangle shape.

8. Brush the sheets of the pastry with the plant milk and top with a layer of crushed pistachios.

9. Place the lentil loaf in the middle and brush with dijon mustard.

6. Roll up the loaf in the pastry (pistachio side in/dry side out), tucking in the ends and scoring the top. Brush the whole wellington with plant milk.

7. Bake for 20-25 minutes, until golden.

8. Serve with all the trimmings!

Forget nut roasts – make this vegan mushroom and pistachio wellington for Christmas dinner instead