Vegetables Wellington (The Ultimate Vegan Plant-Based Holiday Roast) Recipe

Ingredients (37)

• 1 1/2 pounds small carrots or large carrots quartered and cut into 4-inch sticks, scrubbed but unpeeled
• Kosher salt and freshly ground black pepper
• 3 sprigs fresh thyme
• 2 tablespoons extra-virgin olive oil
• 12 ounces cremini mushroom, roughly chopped
• 3 tablespoons extra-virgin olive oil
• 1 medium shallot, finely chopped
• 2 medium cloves garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup bourbon
• 1 cup Japanese-style breadcrumbs
• 1 recipe Smoked Mushroom Bacon
• 2 tablespoons maple syrup
• 1/4 cup minced fresh parsley leaves
• 1/4 cup minced fresh tarragon leaves
• 1/4 cup minced fresh chives
• 1/4 cup minced fresh chervil leaves (optional)
• 1 pound raw cashews
• 1 quart Hearty Vegetable Stock
• 1 (15-ounce) can cannelini beans, drained and rinsed
• 3 tablespoons extra-virgin olive oil
• 8 ounces shiitake mushrooms, caps only, thinly sliced
• 1 medium leek, white and light green parts only, finely chopped
• 1 stalk celery, finely diced
• 2 medium cloves of garlic, minced
• 1/2 cup toasted sunflower seeds
• 1/2 cup toasted pumpkin seeds (pepitas)
• 1 (1-pound) package frozen phyllo dough, thawed
• Extra-virgin olive oil as needed
• Coarse sea salt
• For the Gravy:
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons flour
• 1 quart Hearty Vegetable Stock
• 1 tablespoon soy sauce
• 2 sprigs thyme
• 2 bay leaves