Portobello Wellington
[Vegan]

To Make the Roasted Potatoes:

1. Preheat oven to 400°F.
2. Combine potatoes, olive oil, 1/4 cup vegetable stock, fresh parsley, and black pepper in a small oven-safe baking dish or roasting pan and toss to coat potatoes. Roast 40 minutes or until tender and golden brown. Add extra vegetable stock if needed and stir occasionally to prevent sticking/burning.

To Make the Duxelles:

1. Add spinach, Shiitake, White Button mushrooms, shallots, garlic, and tarragon to a food processor and pulse until finely chopped. Add 2 teaspoons vegan butter to a large sauté pan and set over medium heat.
2. Add the mushroom mixture, 1/4 cup vegetable stock and sauté for 10 minutes until most of the liquid has evaporated. Season with a pinch of black pepper and set aside to cool.

To Make the Glazed Baby Carrots:

1. Combine 1 tablespoon date syrup, vanilla, and 1/3 cup vegetable stock in a small bowl, stir to combine. Melt 1 teaspoon vegan butter to a large sauté pan over medium heat.
2. Add carrots and sauce; simmer on medium heat until carrots are cooked through about 20 minutes. Deglaze the pan with more vegetable stock if needed.

To Make the Portobello Mushrooms:

1. Gently scrape gills from Portobello mushrooms with a spoon. Place mushrooms on a baking tray lined with parchment paper or non-stick baking mat. Bake in preheated oven for 10 minutes, then set aside. Cut pastry sheet into four equal parts.
2. Using a spoon, cover each mushroom with a layer of duxelles (make sure to fill the back cavity of the mushroom with the duxelles).
3. Place a mushroom in the center of each pastry sheet, cavity side up. Fold pastry around the mushrooms and enclose entirely, press down lightly with fingers to make sure it is sealed completely. Place mushrooms, with folded side down, on a baking tray lined with parchment paper or non-stick baking mat.
4. Bake mushrooms in the oven until pastry is golden brown for 20-25 minutes.

To Make the Red Wine Sauce:

1. Preheat oven to 400°F.
2. Combine 1/2 cup red wine and 1 cup vegetable stock in small saucepan. Simmer uncovered for 20 minutes. Stir in 1 tablespoon date syrup and set aside. Reheat on low right before serving and drizzle over wellingtons.